Easy Recipe for Cooking Deer Tenderloin : Robust 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.

Clean the venison tenderloin by removing the silver skin with a knife.

Marinate the tenderloin in red wine, honey, salt, black pepper, and olive oil for a couple of hours.

Lay out thinly sliced Serrano ham on wax paper and place the marinated tenderloin in the middle.

Wrap the ham around the tenderloin tightly using the wax paper, ensuring the seam is on the bottom.

Heat a skillet over medium-low heat and sear the wrapped tenderloin until browned on all sides.

Remove the tenderloin from the skillet and sauté shallots and figs in the same pan.

Deglaze the pan with cider vinegar and add brown sugar and beef stock to create a sauce.

Reduce the sauce by about two-thirds until it reaches a syrupy consistency.

Transfer the seared tenderloin to the oven and roast until cooked through.

Remove the tenderloin from the oven and let it rest for 5 to 10 minutes to redistribute juices.

Slice the rested tenderloin and serve with the reduced sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens