Description

This venison tenderloin recipe is a lean, flavorful, and elegant dish that’s surprisingly easy to make. Perfectly seared and seasoned, it brings out the rich, earthy taste of wild game while staying juicy and tender. Whether you’re cooking for a special dinner or just exploring wild game recipes, this step-by-step guide will walk you through trimming, seasoning, and cooking the tenderloin to perfection.

Ingredients

Scale

Ingredients

For the Meat

1 whole venison tenderloin (about 12–16 oz)
1 tablespoon olive oil
Salt and black pepper, to taste

Optional Marinade

1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon soy sauce
2 cloves garlic, minced
1 teaspoon chopped rosemary

Garlic Cream Sauce (Optional)

1 tablespoon butter
2 cloves garlic, minced
1/2 cup heavy cream
1 tablespoon grated Parmesan
Pinch of salt and pepper

Instructions

Trim the Tenderloin
Place the tenderloin on a clean cutting board. Using a sharp knife, carefully remove any silver skin or connective tissue to help the meat stay tender.
Optional: Soak or Marinate
If soaking, submerge the tenderloin in buttermilk or a mild saltwater brine for 4–6 hours. If marinating, combine all marinade ingredients and refrigerate the meat for at least 2 hours.
Preheat and Prep the Pan
Heat a cast iron skillet over medium-high heat. Add olive oil and let it get hot until shimmering.
Sear the Venison
Pat the tenderloin dry and season with salt and pepper. Place it in the skillet and sear for 2–3 minutes per side until a crust forms.
Check the Temperature
Use a meat thermometer to check the internal temp. For medium rare, remove it at 130–135°F.
Rest the Meat
Transfer to a plate and cover loosely with foil. Let it rest for 5–10 minutes to lock in the juices.
Make the Garlic Cream Sauce (Optional)
In the same pan, melt butter and sauté garlic for 1 minute. Add cream, Parmesan, and seasoning. Simmer until slightly thickened.
Slice and Serve
Slice the tenderloin into 1/2-inch medallions. Drizzle with sauce and serve with your favorite sides.

Notes

Don’t overcook: Venison is lean and cooks fast. Medium rare gives the best result.
Let it rest: Resting the meat after cooking keeps it juicy and flavorful.
Freezes well: Leftover slices can be frozen and used in wraps or salads.

Prep Time: 10
Cook Time: 10
Category: Dinner
Method: Pan-Seared
Cuisine: American

Keywords: venison tenderloin recipe, deer tenderloin, wild game cooking, pan seared venison, grilled deer meat, healthy venison meal, low fat protein, how to cook venison