How to Cook Deer Tenderloins | The Best Venison Tenderloin Recipe

venison tenderloin

💰Cheaper: beef tenderloin

Beef tenderloin is more widely available and less expensive than venison.

red wine

💰Cheaper: grape juice

Grape juice can provide a similar sweetness without the alcohol.

butter

🥗Healthier: olive oil

Olive oil is a healthier fat option for cooking.

fresh rosemary

💰Cheaper: dried rosemary

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

Remove as much silver skin and fat from the venison tenderloins.

Dry the tenderloins well with a paper towel.

Let the tenderloins sit out to come up to room temperature.

Coat the tenderloins evenly with olive oil.

Sprinkle a healthy amount of salt over the tenderloins.

Sprinkle an equal amount of fresh ground pepper over the tenderloins.

Sprinkle garlic powder over the tenderloins.

Heat a cast iron or non-stick pan to medium-high heat.

Add about half a stick of butter to the pan.

Add 2 to 3 cloves of pre-minced garlic to the pan.

Add the tenderloins to the pan and start basting them with the garlic butter using a long spoon.

After about 30 to 45 seconds, flip the tenderloins and continue basting with the butter.

Use an instant read thermometer to check the internal temperature, pulling the tenderloins at 115 to 120°F for rare.

Let the tenderloins rest for a few minutes before cutting.

Slice the tenderloins into medallions for serving.

Add some of the leftover garlic butter sauce over the medallions.

Sprinkle with finishing salt before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens