Best Venison Tenderloin Recipes: Pan-Seared & Simple
Venison tenderloin recipes are the ultimate prize after a successful hunting season. This tender cut of meat, often compared to filet mignon, deserves special treatment in the kitchen. Whether this is your first harvest or you’re a seasoned venison lover, this simple pan-seared recipe will become your go-to method for cooking venison tenderloins.
Many venison tenderloin recipes call for complex marinades or wrapping the meat in bacon strips. Other recipes call for ancho chilis or red wine or garlic butter sauces, but I’ve found that simple ingredients often yield the best results. This recipe lets the natural flavor of the venison shine through.
This straightforward approach lets you truly appreciate your favorite cut of wild game meat without complicated ingredients.
How to Properly Handle Venison Tenderloin
The venison tenderloin comes from inside the rib cage of deer, elk, pronghorn, and moose and is one of the most tender cuts of meat you’ll find. Venison tenderloin requires careful attention to cooking time to achieve that perfect medium finish. You don’t want to overcook venison tenderloin.
The best venison tenderloin recipes always start with proper meat handling in the field. Make sure you properly cool any venison meat as soon as possible after the harvest. Cooling the meat to 35-40 degrees F as quickly after harvest as possible will lead to delicious, mild tasting meat.
I like to remove the tenderloins immediately after harvesting the animal and place them in a refrigerator for one or two days before cooking them. While the rest of the meat needs some hanging and aging time for best results, tenderloins can be eaten after just one day in the fridge.
Tips for Making Pan-Seared Venison Tenderloin
A cast iron skillet or cast iron pan is the best way to achieve restaurant-quality results. The heavy bottom provides even heat distribution, essential for venison recipes that require precise temperature control. I prefer using my well-seasoned cast iron pan for these special occasions.
You want to slice your venison tenderloin into uniform bite-sized pieces. Consistent sizing ensures even cooking and helps achieve proper internal temperature throughout. You can use a meat thermometer to check the internal temperature of the meat while you are cooking. I like to cook my venison tenderloins to an internal temperature of 135-145.
High-quality olive oil or avocado oil is essential for achieving the perfect sear. A high quality olive oil will also add subtle flavor to the finished meat. Maintaining medium-high heat helps develop a good sear without causing the oil to smoke.
Reasons to Flour Meat Before Cooking
- It creates a crispy and flavorful crust. This adds texture and flavor.
- The flour helps the seasonings stick to the meat.
- The flour helps the meat retain moisture. This results in a juicier final product.
- Flouring meat can help prevent the meat from sticking to the pan during cooking.
First Time Cooking Venison?
For those trying venison tenderloin recipes for the first time, don’t be intimidated. This cut is considered the filet mignon of wild game for good reason. The only way you can mess it up is to overcook it, and even then it will still be quite delicious.
Essential Tools:
- Large Cast Iron Skillet or Heavy Pan
- Meat Thermometer
- Cutting Board
- Paper Towels
- Tongs
- Gallon-Size Ziplock Bag
- Sharp Knife
- Measuring Cups and Spoons
Ingredients:
- 4 lbs venison tenderloins (from 2 deer or 1 elk): Using fresh tenderloins is crucial for this recipe. Four deer tenderloins will yield 6 servings. Two elk tenderloins will also yield approximately 6 servings.
- 1/3 cup all-purpose flour: Regular all-purpose flour works perfectly here. No need for anything fancy – this will create our golden-brown crust. You can use whole wheat flour if you prefer, but all-purpose gives the best results.
- 1 teaspoon salt: I prefer using sea salt or kosher salt for its pure flavor. My favorite is Redmond Real Salt.
- 1 teaspoon black pepper: Fresh ground pepper makes a noticeable difference in this venison tenderloin recipe, but any ground pepper will work just fine!
- 1 teaspoon steak seasoning: Use your favorite brand here. I prefer a basic blend that includes garlic, onion, and additional black pepper. This is where you can really change the flavor of this recipe. Try different spice blends to create unique variations on this recipe!
- 1/4 cup high-quality olive oil or avocado oil: The choice of oil is crucial for achieving that perfect sear. I prefer avocado oil for its high smoke point, but a good quality olive oil works well too. Avoid cheaper oils as they can affect the final taste.
How to Make Pan-Seared Venison Tenderloin Recipe
Preparation:
- Cut venison tenderloin into uniform pieces on a clean cutting board
- Combine flour and seasonings in a gallon-sized ziplock bag
Dredging:
- Add meat pieces to the ziplock bag with the flour mixture.
- Gently toss to evenly coat the meat with the flour mixture.
Cooking:
- Heat oil in cast iron skillet over medium heat.
- Place floured meat pieces in the hot skillet. Work in batches so that the meat is in a single layer in the pan. Add more oil as necessary as your batch cook the tenderloin.
- Cook just until the flour coating is brown and crispy (2-3 minutes per side).
- Remove to a paper towel-lined plate to let meat rest.
- Serve immediately.
Pro Tips:
- The best way to ensure success with this recipe is to avoid overcooking. A good sear on medium heat is better than rushing on high heat. Keep your cast iron pan well-seasoned for optimal results.
- After your successful hunt, let the tenderloins rest in your refrigerator for 1-2 days before cooking. This allows the meat to age slightly and develop even more flavor. For the most tender cuts of meat, avoid freezing if possible.
Serving Suggestions:
This versatile venison tenderloin recipe pairs beautifully with:
- Oven roasted potatoes
- Fresh Caesar salad
- Homemade sourdough bread with raspberry jam
- Applesauce
- Sautéed green beans
Storage:
Store any leftover venison steak in an airtight container in the refrigerator. Leftover venison tenderloin is a great addition to a salad for lunch the next day.
Pin For Later
Best Venison Tenderloin Recipes: Pan-Seared & Simple
When it comes to venison tenderloin recipes, this one is simply the best. I refuse to cook a venison tenderloin any other way.
Ingredients
- 4 lbs venison tenderloins
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon steak seasoning
- 1/4 oil for cooking
Instructions
- Cut venison tenderloin into uniform bite-sized pieces on a clean cutting board.
- Combine flour and seasonings in a gallon-sized ziplock bag.
- Add meat pieces to the ziplock bag with the flour mixture.
- Gently toss to evenly coat the meat with the flour mixture.
- Heat oil in a cast iron skillet over medium heat.
- Place floured meat pieces in the hot skillet. Work in batches so that the meat is in a single layer in the pan. Add more oil as necessary as your batch cook the tenderloin.
- Cook just until the flour coating is brown and crispy (2-3 minutes per side).
- Remove to a paper-towel lined plate to let meat rest.
- Serve immediately.
Notes
- The best way to ensure success with this recipe is to avoid overcooking. A good sear on medium heat is better than rushing on high heat. Keep your cast iron pan well-seasoned for optimal results.
- After your successful hunt, let the tenderloins rest in your refrigerator for 1-2 days before cooking. This allows the meat to age slightly and develop even more flavor. For the most tender cuts of meat, avoid freezing if possible.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 395Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 257mgSodium: 587mgCarbohydrates: 6gFiber: 0gSugar: 0gProtein: 70g
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