Venison Tenderloin
Indulge in the tender, flavorful perfection of this *Venison Tenderloin* recipe, an elevated dish that's surprisingly simple to prepare. Featuring lean, high-protein venison seasoned with a savory blend of garlic powder, salt, and pepper, this recipe highlights the rich, earthy meat with a golden sear in a hot cast-iron skillet. Finished with velvety herb butter infused with fresh rosemary, thyme, and smashed garlic, each bite is a melt-in-your-mouth experience. Perfectly cooked to medium-rare (or your preferred doneness) and sliced against the grain for ultimate tenderness, this venison tenderloin pairs beautifully with classic sides like roasted vegetables or creamy mashed potatoes for an elegant dinner. With just 15 minutes of cooking time, this gourmet masterpiece is ideal for a special occasion or a weeknight treat!
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Recipe Information
Ingredients
- 2 pieces (about 6-8 ounces each) venison tenderloin
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 4 tablespoons unsalted butter
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 2 whole, smashed garlic cloves
Instructions
Remove the venison tenderloins from the refrigerator 30 minutes before cooking to allow them to come to room temperature.
Pat the tenderloins dry with paper towels, then rub them evenly with olive oil. Season both sides with salt, pepper, and garlic powder.
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot.
Add 1 tablespoon of olive oil to the pan and swirl to coat.
Place the venison tenderloins in the hot skillet. Sear for 2-3 minutes on each side until a golden-brown crust forms. Avoid overcrowding the pan.
Reduce the heat to medium and add the butter, rosemary, thyme, and smashed garlic to the pan.
Tilt the pan slightly and use a spoon to baste the tenderloins with the melted herb butter. Continue to cook and baste for an additional 3-5 minutes until the internal temperature reaches 130°F (54°C) for medium-rare or your desired doneness.
Remove the tenderloins from the skillet and let them rest on a cutting board for 5-7 minutes to allow the juices to redistribute.
Slice the venison tenderloins against the grain and drizzle them with the herb butter from the skillet.
Serve immediately with your favorite sides, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
1288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.1 g | 110% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 504 mg | 168% | |
| Sodium | 2614 mg | 114% | |
| Total Carbohydrate | 6.4 g | 2% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 0.1 g | ||
| Protein | 121.6 g | 243% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1421 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
