Venison tenderloin steaks are seasoned with sage, pan-seared, and cooked in a creamy mushroom sauce; a generous serving of sherry adds a subtle sweetness to the sauce and elevates this game dish to gourmet comfort food. Panfrying one perfectly every time takes practice. Im a small town girl living in PA with my husband, daughter and our dog. Follow me on Instagram and on Facebook. *These tenderloins were given to me by my good friends son - it was the first deer he ever shot. There are two tenderloins per deer and they are very small compared to the backstrap. This recipe is an easy and simple way to prepare this cut of deer meat, so that you can enjoy this hunter's prize with little fuss and lots of flavor. Show. Let me know! Slice the tenderloin into medallions at least to -inches thick. Properly seasoned steaks will also be dryer on the outside, reducing the amount of steam while cooking. Its hard to cook an ice-cold medallion properly. Rub meat with seasonings (feel free to use a little olive oil, and do just a sprinkling of each seasoning). As an Amazon Associate I earn from qualifying purchases. Subscribe to get recipes sent directly to your inbox. Would love to hear how this goes for you! Very simple and something well keep coming back to. Set garlic herb butter aside. This is why its better to pay attention to time and temperature. As always, thanks Hank! Lucky you. The best way to cook deer tenderloin is to fry or grill it. Sear for no more than one minute before flipping to the other side. 2 minutes per side generally gets you there after resting, with a normal sized deer tenderloin. 2. Whether you're cooking venison for the first time or looking for new recipe ideas, you'll love this collection of our most restaurant-worthy venison tenderloin recipes, such as bacon-wrapped venison tenderloin with garlic cream sauce, venison schnitzel, and more. Your email address will not be published. Remember - the oven time will need to increase if you are working with a larger tenderloin(s). Grapeseed and canola oil's smokepoint is 400 degrees and avocado is the highest at 520 degrees. Vegetables like asparagus, carrots, and baby potatoes can serve as good side dishes for the deer tenderloin. Roast in the preheated oven until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a tenderloin reads at least 145 degrees F (65 degrees C), about 1 hour. Sear the tenderloin. However, if you only have 4 hours, that would be sufficient. I had already cut the meat into smaller pieces so Im going to smoke it at a lower temp then bring it up a bit to finish it off. This is a phenomenal recipe! They are great, but are not quite as tender, thus the name tender loin. Required fields are marked *. DEER CAMP TENDERLOIN | Just A Pinch Recipes My grandson did t even realize he was eating venison. Add olive oil and butter to a medium size pan that's at medium high heat. Got is soaking in your marinade for the afternoon. It was inhaled so fast by everyone. Venison is red meat, so it does have a similar taste to beef. . Photo by Holly A. Heyser This is what Ted Nugent is obsessed with: The Great Venison Backstrap. This venison tenderloin roast is the perfect solution! I used duck fat because thats what I had, and grape-cranberry juice for obvious reasons. freshly ground pepper (to taste)salt (to taste)garlic powder (to taste)1/2 stick butter2-3 cloves of garlic (crushed or minced)olive oil Supplies: cast iron pan or similar non stick pansharp knifelong spooninstant read thermometer (Here's the one I use and love - Amazon Link: https://amzn.to/2S6iROz ) The good folks at Musket Powder Seasoning have offered me a discount code I can pass on to my viewers! I have cooked through many joys / sorrows and cooking has always been a meditative place through these highs & lows. I haven't had any issues with a rind developing, the salt helps to prevent that. Only thing I would change for next time is take the temp to 150-155, 140 was a little too raw for some of the people. Served with sweet potatoes and salad It was DELICIOUS. Just followed your recipe and it came out really good. Garlic Herb Butter, Seared Venison Tenderloin, Venison, Venison Steaks, Venison Tenderloin. 3 Heat oil in a cast iron skillet. (It is important to allow any meat youre cooking to warm slightly before cooking to avoid it becoming tough.). All rights reserved. On deer, the loin (also called the backstrap) is the cut of meat that runs along the length of the spine. The tenderloin is a cut of venison that comes from the back area of a deer, near the spine. If desired, drizzle even more of the pan drippings and flaky salt onto the sliced venison! This can confuse some cooks using the finger test for doneness, because a well done deer tenderloin will feel like its only medium. Directions: Thaw out and dry the meat, and then season your venison thoroughly. Cast Iron is making today is pan fried deer steaks from the backst. Many lean types of meat like deer tenderloin are best when they are grilled or pan-fried. These steaks are very similar to backstrap, though not exactly the same. If you like BBQ rubs and wild game seasonings with exceptional taste and versatility, give Musket Powder a visit, and pick up a bottle or two. Venison refers to antlered game animals like deer or elk (and this was deer tenderloin in the recipe). Brush the olive oil over the venison tenderloins and season them with onion powder, garlic powder, paprika, salt, and pepper. Don't like or have rosemary? Both cuts are extremely tender and delicious, and definitely my favorite portions to cook with! Sorry I can only give 5 stars absolutely mouth watering!!!! I pulled out a bag of venison hind-quarter by mistake. The internaltemperature should be at 130 F for rare, and 140 F for medium rare. I cant wait to see your results! You will know that the deer tenderloin is done when a meat thermometer inserted into the thickest part of the meat registers 140 F to 160 F. You need to monitor the meat carefully as overcooked venison can be tough and dry. I will make my family a party this weekend. Refrigerate and marinate for at least 4 hours, or up to overnight. This adds fat and flavor to the deer. How Long To Cook Venison Tenderloin - adventuresomekitchen This means stopping the cooking process when the center of the meat reaches about 113-120F. This blog generates income via ads. Its tender, flavorful, smokey and juicy and totally easy to do. This moisture then dissolves the salt. The Perfect Way to Pan-Fry Venison Tenderloin Medallions They will contract immediately. Add a cup of Worcestershire sauce, cup vinegar, 2 teaspoon salt, and 1 teaspoon pepper. Timing matters, because, remember, a deer tenderloin is soft. A perfect summer spritzer, elderflower champagne is fun to make and easy to drink. This would make enough for 2 lbs of venison. But! I highly recommend olive oil for flavor and this recipe has only been tested with olive oil. The marinade does have salt in it, which will help break down the tissue like a brine would and it adds additional flavor. Hope you enjoy the site! Im not sure what oil youre referencing to, but avocado oil would work well from a cooking standpoint, but the flavor will be different. Heres how to get that delicious crust and medium-rare center: 1. I have realized that less oil helps, which I was pleased to see you note in the article. I really like this diagram from North American Whitetail. Sprinkle deer tenderloin with salt, pepper, and chopped rosemary. How to Cook Venison - Great British Chefs When you remove the venison to come up in temp, you can remove the plastic as well! Watch on What Temperature Should You Cook Deer Tenderloin To? Cook whole backstrap of smaller deer. Rinse the meat, pat dry and proceed with your favorite backstrap recipe. Put the tenderloin in a gallon-sized ziplock bag. Cook whole backstrap of smaller deer. Ill give you a very simple pan sauce below, but there are many pan sauces on this site that go very well with venison tenderloin or backstrap, for that matter. I'm always up for talking food, trying new things, and helping others discover new recipes. Gain confidence with this free PDF in a few short minutes. Rest for 10-15 minutes before slicing and serving. Tender and juicy fresh venison tenderloins are seasoned simply and seared perfectly in a cast iron skillet before being topped with a garlic herb butter that is loaded with flavor. Deer Tenderloin should reach 140 F on the stove. This was just the best thing ever. The deer meat should naturally come easily off the pan when it's done searing. Butter, just use enough to have a good amount of butter in the pan. Pat the meat dry before heating it-wet meat doesn't sear. So you want to keep things simple. The first seared side generally takes ~ 1 minute more. Cooking has helped me *try* to figure out life, not just my own, but also other people's. Both cuts however, are some of the most tender cuts of fresh venison. The steaks should sizzle, but not fry and sputter oil. Venison Backstrap Recipe - Brining, Best Way to Cook & Temperatures Make sure your baking pan has a rack in it, or something slotted so that you can baste the meat while it cooks and the drippings will fall to the bottom of the pan. When you are blessed with a deer tenderloin, you will want to cook it simply it is the filet mignon of venison. Add onions, garlic and rosemary. While the tenderloin warms, mix together cup room temperature salted butter with 2 tablespoons minced garlic, 1 tablespoon minced fresh rosemary leaves, and 1 tablespoon minced thyme leaves. Do you have any issues with venison tenderloins drying out in that 24 hour period in the fridge before cooking? It is much leaner and lower in calories, fat and cholesterol. Salt the meat well and set aside while you mince the shallot for the pan sauce, or make whatever side dishes you have planned. Everything is looking very tasty. Venison tenderloins are trimmed and wrapped in bacon slices, roasted until the bacon is crispy, and served with a creamy garlic, mushroom, and green onion sauce for an impressive tasting dish that's elegant enough to share with guests. Let it rest inside a foil tent for 10 to 15 minutes. If using the optional bacon, wrap it around the tenderloins, then place the tenderloins into the roasting pan. Sign up for my newsletter and never miss a Easy Venison Backstrap - Cast Iron Recipes A deer tenderloin, or really any tenderloin, comes from the inside of the animal. The first seared side generally takes ~ 1 minute more. Melt butter in a regular skillet (not non-stick) over medium high heat. If youre sick of the same old recipes, the unhealthy and dated stuff you find on Pinterest, or you feel like you dont like venisonyou need this book. A nice change from always grilling our venison tenderloins. I will be following your tips and then putting it on my Traeger later today. Conor: Yes, use a little less heat, but also, when you are turning the loin, put it right on top of the fond. I am hungry after readingyour blog. As the venison cooks, the butter will melt around it. Preferably wet-aged between 7-21 days. This is a master recipe for cooking a deer tenderloin in a pan, along with a basic pan sauce to serve it with. Thanks Sam - I bet the brine made it extra moist! What flavor pellets did you use for this? Wrap with Bacon (Optional). The first seared side generally takes ~ 1 minute more. Are you aiming for a lower temperature for rare? I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. Deer Tenderloin should reach 140 F on the stove. My husband J was blessed enough to harvest an Ohio buck this year, so the recipes have been coming at your guys like crazy! The meat should naturally come easily off the pan when it's done. You can also put the pan under a high heat broiler for just long enough to let the bacon get nice and crispy. Do you love a recipe you tried? I ate these ribeye tacos in Hermosillo, Sonora and just had to recreate them at home with venison. A recipe for chicharron de ribeye in tacos. How to cook venison backstraps Other ways to prepare a backstrap What temperature do you cook venison backstrap? Reduce the marinade into a gorgeous sauce that complements the flavor of the venison perfectly. Oh, and did I mention I make a killer cocktail? equivalent of the ribeye in beef. Butter-Basted Venison Steaks | Wild + Whole - MeatEater document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Totally from-scratch recipes are awesome, but most days call for quick-and-easy dishes with no-nonsense, already have on hand ingredients. This is very clear and easy to read and apply! Venison tenderloins are cut into steaks and coated with bread crumbs and cracker crumbs and quickly fried in oil and bacon drippings until golden brown and delicious. Maybe a pinch of dried herbs. Join F&S+ to read exclusive stories by your favorite writers. Perfect Venison Backstrap or Tenderloin | Virginia DWR Its totally cherished in our household, and you dont get much of it, so this year I decided I wanted to smoke some of ours this year for something really special. Pan-searing venison requires you to be careful not to overcook it. Its look delicious. If you are cooking venison tenderloin in a pan, it is best to cook it over medium-high heat. Ive seen venison tenderloins called the fish, breakfast loins, even weenie loins. Im a small town girl living in PA with my husband, daughter and our dog. Remember - the oven time will need to increase if you are working with a larger tenderloin(s). All rights reserved. Our entire family was looking for more and more and more till nothing was left. I have some tenderloins left from a hill country Texas doe that I think Ill try. "This was an excellent recipe for venison tenderloin," says home cook DMWARE. I use a wood pellet smoker by Traeger Grills and I LOVE it! Top each piece of meat with one or two sage leaves. If that's what you're looking for, you've come to the right place. What is there to say, really? Using a cast-iron skillet and cutting the tenderloin into to -inch medallions is the best way to make deer tenderloin on the stovetop. However! 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Serve with mashed potatoes and green beans for a flavorful, comforting meal. In Latin, it means "to hunt" so venison could be used to describe wild game like antelope, elk, moose, reindeer, etc. 3. Pat dry and let it come to room temperature for 30 minutes before cooking while you preheat the smoker. Its really citrus-forward, which is great for venison because its such a rich, gamey meat. Will have to try that one next. Hi, what favor smoke would go with this recipe. So you want to keep things simple. If you have any questions, or if there's anything you'd like to see, feel free to leave a comment below. Thank You. ThisSmoked Venison Tenderloin is marinated in a fresh, citrus marinade before spending time in the smoker. Cover and refrigerate for 8 hours or overnight. Video of the Day Pan-Frying Venison Steaks To pan-fry venison tenderloin, begin by cutting the meat into steaks measuring 1/2-inch to 3/4-inch thick. This pan seared venison tenderloin with garlic herb butter is one of our favorite venison recipes. How to Cook Beef Tenderloin in the Oven Perfectly Every Time Yup. If that's what you're looking for, you've come to the right place. And let others know too by leaving a comment and star rating. Let this boil down until bubbles are all over the pan. "I would recommend this recipe to anyone who likes deer meat.". You want in rare after its rests right. It is ideal to continuously check the temperature of the meat with a thermometer to ensure it doesnt overcook. Check out our collection of venison recipes. Great! Your email address will not be published. Chopped, smoked brisket on a flour tortilla with all the fixins. There are no gamey venison steaks here when you use this fool-proof cooking method! Oh, I havent tried those pellets! The star of this recipe is venison, which is meat from a deer. I use cast iron. Do you use a Thermo pen or something to measure it? So quickly and still be tender and tasty! More background info , Stovetop to Oven Cast Iron New York Strip Steak, Easy and Crispy Oven Roasted Chicken Thighs. Pan fry venison, turning to brown, until medium rare, about four minutes total for a two-inch thick backstrap. Cook tenderloin for 5 minutes and flip. Hunting A broken-down hindquarter. As an Amazon Associate I earn from qualifying purchases. This was my first time eating Venison Medium rare, Definitely hooked. This simple recipe for venison steak that is cooked in a cast iron skillet is just another example of how good deer steaks can be! How to Cook the Best Venison Backstrap Recipes | Field & Stream Melt a tablespoon of butter in the Dutch oven and then place your roast in there to sear for about a minute on each side. The tenderloins on a deer are some of, if not THE, most tender and coveted cut of venison there is. This recipe produced one of the best smoked venison tenderloin Ive had in memory. I take a Venison Tenderloin from a recent doe harvest (Link to hunt below) and Pan Sear it to a perfect medium rare, which in my opinion is the BEST way to cook it. I ordered your cookbook yesterday and am excited to try some of your other recipes as there is still quite a bit of venison left in my freezer.
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