How to Cook Deer Tenderloin.....THE BEST!

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice can add sweetness without alcohol.

beef stock

🥗Healthier: vegetable stock

💰Cheaper: water with seasoning

Vegetable stock can reduce calories while maintaining flavor.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: none

Dried rosemary is more accessible and has a longer shelf life.

Preheat the oven to 400°F (200°C).

Season the deer tenderloin with salt and black pepper on all sides.

Heat olive oil in a 12-inch cast iron skillet over medium-high heat until shimmering.

Sear the tenderloin in the skillet for 3-4 minutes on each side until browned.

Remove the tenderloin from the skillet and set aside.

Add 2 tablespoons of butter, 3 cloves of minced garlic, 1 tablespoon of chopped fresh rosemary, and 1 tablespoon of chopped fresh thyme to the skillet.

Sauté for 1-2 minutes until fragrant.

Deglaze the skillet with 1 cup of red wine, scraping up any browned bits.

Add 1 cup of beef stock, 1 chopped onion, 2 chopped carrots, 2 chopped celery stalks, 2 bay leaves, and 5 crushed juniper berries to the skillet.

Bring the mixture to a simmer, then return the tenderloin to the skillet.

Transfer the skillet to the preheated oven and roast for 15-20 minutes until the internal temperature reaches 130°F (54°C) for medium-rare.

Remove the skillet from the oven and tent the tenderloin with foil; let it rest for 10 minutes.

Slice the tenderloin against the grain and serve with the pan sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens