How to Cook Deer Tenderloin in the Oven | Delicious Venison Recipes

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.

Prep your deer tenderloin by removing any visible fat or connective tissue with a sharp knife.

If you spot the chain muscle, set it aside for other recipes.

Season your tenderloin with salt, pepper, or your favorite spices.

For slow roasting, preheat your oven to 300°F (150°C).

Heat a skillet on medium-high heat and add a few drops of high temperature oil.

Sear the tenderloin for 1-2 minutes per side until nicely browned.

Transfer the skillet to the oven and roast until the internal temperature reaches 115-120°F (46-49°C) for rare to medium-rare.

Rest the tenderloin under aluminum foil for 5-10 minutes before slicing.

For quick roasting, preheat your oven to 425°F (220°C).

Heat a skillet on high heat and add high temperature oil.

Sear the tenderloin for 30 seconds per side.

Pop the skillet in the oven and roast at 425°F (220°C) for 4-5 minutes until the internal temperature hits 115-120°F (46-49°C).

Allow the tenderloin to rest under a loose foil cover for five minutes before slicing.

For broiling, adjust your oven racks to position the venison about six inches from the broiler element.

Preheat the broiler and place the tenderloin on a broiler pan.

Broil for 3-4 minutes per side, turning midway, and let the venison rest under foil for five minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens