Venison tenderloin is one of the most prized cuts of meat you can get from a deer. It’s known for its tenderness and rich, slightly gamey flavor. If you’re looking for a lean, healthy alternative to beef, venison tenderloin is an excellent choice.
This article will walk you through everything you need to know about how to cook venison tenderloin to perfection. We’ll cover proper preparation techniques, different cooking methods that work well, and tips for achieving the best possible flavor and texture. By the end, you’ll be able to confidently prepare a delicious venison tenderloin meal that everyone will enjoy.
Understanding venison tenderloin
If you’re looking for a lean, mild-tasting cut of venison that’s also incredibly tender, you’ve found it. But what exactly is venison tenderloin?
Venison tenderloin is a muscle located in the deer’s lower back, inside the cavity. Because it’s not a weight-bearing muscle and doesn’t get much of a workout, it is very tender.
Tenderloin vs. backstrap
Venison backstrap is another cut of meat that’s sometimes confused with tenderloin. The backstrap runs along the deer’s spine, on the outside of the ribcage.
Both the tenderloin and the backstrap are choice cuts, but the tenderloin is generally considered to be the more tender of the two.
Prepping Your Venison Tenderloin for Cooking
Before you get started, you’ll want to trim off any silverskin or excess fat from the tenderloin. Silverskin is a thin, silvery membrane that doesn’t break down when cooked, and it can make the meat tough.
Tenderizing Techniques
Salting the venison in advance is a pro move that makes a big difference in both the tenderness and the flavor of the finished product.
Ideally, you’ll want to salt the meat about 24 hours before you plan to cook it. But if you’re short on time, even 12 hours or an hour or two will do the trick.
Salting ahead of time dries out the outside of the meat, which reduces steam and helps you get a better sear.
Seasoning
When it comes to seasoning, you don’t need to get fancy. A simple mix of salt and pepper is all you need to bring out the natural flavor of the venison.
Pan-Searing Venison Tenderloin: A Step-by-Step Guide
Here’s how to pan-sear your venison tenderloin to perfection.
Equipment
A cast iron skillet is the star of the show for this recipe. Cast iron heats evenly and is excellent for searing, which you’ll want to do quickly to keep the venison tenderloin rare in the center and beautifully browned on the outside.
Ingredients
- Venison tenderloin
- Salt
- Pepper
- High-smoke point oil (grapeseed oil, avocado oil, or similar)
- Butter
- Garlic
- Fresh herbs (rosemary and thyme are classic choices)
Don’t have everything on hand? Kosher salt can stand in for table salt, and dried herbs can work in place of fresh, though the flavor won’t be quite as vibrant.
Instructions
- Pat the venison tenderloin dry with paper towels. This is key for getting a good sear.
- Season the tenderloin generously with salt and pepper just before cooking. If you salt it too far in advance, it can draw out moisture.
- Heat the cast iron skillet over high heat with your chosen oil. You want the pan to be screaming hot.
- Sear the venison tenderloin for 2-3 minutes per side for medium-rare. Resist the urge to move the meat around while it’s searing. You want a nice, even crust to form.
- Add butter, garlic, and herbs to the skillet. As the butter melts, tilt the pan and use a spoon to baste the venison with the butter mixture. This adds incredible flavor and keeps the meat moist.
- Use a meat thermometer to check the internal temperature. For medium-rare, you’re aiming for 120-125°F. Keep in mind that the cooking time will vary depending on the size of your tenderloin and the heat of your pan.
- If your tenderloin is browning too quickly on the outside but isn’t cooked enough in the middle, you can finish it in a 375°F oven.
- Once the venison reaches the desired temperature, remove it from the skillet and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
Tips for Perfectly Cooked Venison Tenderloin
Venison tenderloin is easy to cook, but here are a few things to keep in mind:
- High heat is key. You want your pan ripping hot to get a good sear on the outside.
- Don’t overcook it! Venison is best served medium-rare to medium. Anything more than that and it can get tough.
- Resting is crucial. Let that tenderloin rest for at least 10 minutes after cooking. This lets the juices redistribute, resulting in a more tender and flavorful final product.
- Go easy on the seasoning. Venison has a delicate flavor that you don’t want to overpower. A little salt, pepper, and maybe some garlic powder are all you need.
Serving Suggestions and Variations
Venison tenderloin is delicious with a variety of sides. I especially like it with roasted root vegetables like carrots, parsnips, and potatoes. Mashed potatoes or wild rice pilaf are also excellent choices. A bright green vegetable like asparagus or green beans adds a pop of color and freshness.
Don’t be afraid to experiment with the recipe! Try different herbs and spices to create your own unique flavor profile. Rosemary, thyme, garlic powder, and smoked paprika are all great options. You can also use different types of oil, such as olive oil, avocado oil, or even melted butter, for a richer flavor.
Wrapping Up
Cooking venison tenderloin is easy: Just trim the silver skin, marinate it, sear it, and finish it in the oven or on the grill. This lean, delicious cut of meat is one of the best ways to enjoy wild game.
Why not try this recipe tonight? You’ll be glad you did.