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Nov 28, 2022 · Sprinkle a little salt over boiling sauce. Let this boil down for a few minutes, until the whole surface of the pan is covered in bubbles, and the wooden spoon leaves a trail when dragged through the center of the pan. Turn off the heat. Swirl in 1 tablespoon of the butter until it incorporates, then the other.
- Blueberry Sauce
Wipe the pan with a paper towel. Pat the venison dry and put...
- Cumberland Sauce
Add the demi-glace (or stock), the citrus zest, mustard and...
- Steak Diane
Too bad a deer isnt 100% tenderloin and backstrap. The only...
- Beer Sauce
After the meat rests in the marinade for a while, you boil...
- Blueberry Sauce
- How to Cook Venison Tenderloin
- Step-By-Step Instructions
- Serving Tips
- Sauces & Marinading Options
- Do I Have to Finish It in The oven?
- Is A Tenderloin The Same as A backstrap?
- Cooking Tips
- Wrapping Up
Ingredients
1. 1 pound venison tenderloin (this is on the large side for a tenderloin) 2. 1 1/4 teaspoons of sea salt 3. 1/2 teaspoon of chili powder 4. 1/4 teaspoon each of smoked paprika, thyme, pepper, garlic, and onion powder 5. 3 tablespoons of butter. 6. Fresh rosemary *Please note: You can cook venison tenderloins entirely on the stovetop; however, since they were so large for this recipe, I decided to finish them in the oven. In most cases, that step won’t be necessary.
Step 1: Bring tenderloin to room temperature.
Set out the tenderloin 20-30 minutes ahead of time and pat dry with a towel. At this time, go ahead and combine all the dried seasonings in a small bowl.
Step 2: Add seasonings.
Thoroughly coat the sides and ends of the tenderloin with the dry rub. Don’t worry about all of it sticking to the meat; we just want to make sure it’s fully covered.
Step 3: Sear the tenderloin.
Heat a 10″ cast iron skillet over medium-high heat. You can see if the pan is ready by splashing a few drops of water off of your fingertips, and if the water beads up and bounces around, you can bet it’s hot. At this point, add the butter, swish the skillet around a bit (wear a hot pad), then carefully place your tenderloin in the middle. Sear for 1 minute, then flip and sear the other side for an additional minute. Pro tip:The meat should easily pull away from the skillet. If you feel some...
Slice the meat into medallions and serve with your favorite sides. My kids love french fries, while I think it pairs nicely with asparagus, or roasted brussel sprouts.
Here are a few of my favorite finishing touches you can put on your tenderloin if you so desire. I use these on a number of other recipes with much success. 1. Tangy dijon:This is found in my moose chops recipe and is made with broth, Worcestershire sauce and a touch of flour to thicken it. 2. Vinegar-based marinade:I love this marinade on tougher ...
No, you can continue to cook it on the stovetop while flipping it every minute or two until done. In this recipe, I use a combination of pan searing and oven baking. I then cook it just enough to be safe without overcooking.
The deer tenderloin is not the same as a backstrap. The tenderloin comes from inside the animal, just under the backbone and above the chest cavity. It is also called the sweet meat or inner loin. And why I said it goes unnoticed earlier is that a lot of wild game hunters I talk to tell me they never knew there was meat on the underside of the back...
Preheat the skillet before searing the meat. High searing heat is essential for both browning and sealing in the juices.The tenderloin will continue to cook after being removed from the oven, so consider removing it 5° before your desired temperature has been reached.Letting the meat rest properly after cooking is key to preserving its juicy flavors.Reduce the oven time as needed. Some venison tenderloins can be rather thin and do not require as much baking time.Be sure to let me know what you think of this recipe by leaving a review and comment below! I have always loved cooking game meat and turning it into easy, delicious recipes that everyone will love. And if we can cook it all in one dish, well, that’s a win in my book. Lastly, if you are looking for more wild game recipes, not just venison, check ou...
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- Cast Iron Recipes
Apr 30, 2021 · The tenderloins on a deer are some of, if not THE, most tender and coveted cut of venison there is. This recipe is an easy and simple way to prepare this cut...
- 3 min
- 12.9K
- Outdoor Indoor Texan
Sep 19, 2023 · Preparation. In a skillet, melt the butter over medium-low heat. Add the garlic, rosemary, vinegar, and a pinch of salt and cracked pepper. Cook, stirring occasionally, for a few minutes to allow the aromatics to soften and infuse the butter, but don’t let the milk solids toast; reduce the heat if needed.
- (2)
- 2-4
- French
Jan 13, 2024 · How To Cook Venison Tenderloin. Step 1: Season the tenderloin. To start, season the venison with salt and pepper on all sides. After it's seasoned, cover the venison and refrigerate it overnight. Step 2: Make the herb butter. In a bowl, combine the butter with the garlic, chopped rosemary, and chopped thyme.
- (4)
- 237
- Dinner
Aug 5, 2023 · Instructions. Preheat your oven to 375°F (190°C). Season the venison tenderloin generously with salt and freshly ground black pepper on all sides. In a skillet over medium-high heat, heat the olive oil until shimmering. Sear the tenderloin for about 2-3 minutes per side, or until a golden-brown crust has formed.
People also ask
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Jul 11, 2022 · Doneness for Venison Tenderloin. My cooking instructions are for rarer portions of medium-rare venison tenderloin as this is the best way to enjoy this very fine portion of deer meat. You can cook longer if desired. Medium Rare: 130–135°F (54–57°C) Medium: 135–145°F (57–63°C)
