Pan Seared Venison Tenderloin
User Reviews
5
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Prep Time
10 mins
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Cook Time
8 mins
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Resting Time
30 mins
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Total Time
48 mins
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Servings
2 servings
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Calories
502 kcal
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Course
Main Course
Pan Seared Venison Tenderloin
Description
This recipe features venison tenderloins seasoned with salt, then seared in safflower oil over high heat to achieve a caramelized exterior. The quick sear locks in juices and preserves tenderness. The pan is then used to create a sauce with minced shallots browned in oil, deglazed with red wine, and simmered with beef stock, finished with butter for a smooth texture and balanced flavor.
The tenderloin should be patted dry before searing to ensure a good crust and cooked for about 2 minutes per side or longer depending on desired doneness, noting that game meats typically require less cooking time than beef. Black pepper is freshly ground over the meat after searing. The pan sauce complements the natural flavors of the venison without overwhelming them.
This method also suits other similar game tenderloins such as pronghorn and caribou. For larger game like elk and moose, increase cooking time by about a minute per side. Serve the tenderloin and pan sauce alongside preferred sides; its robust flavors pair well with earthy or root vegetable accompaniments.
Ingredients
- 12 ounces venison tenderloin (both tenderloins from a deer)
- salt
- 2 tablespons safflower oil (see above for alternate oils)
- black pepper freshly ground
PAN SAUCE
- 1 tablespoon safflower oil
- 1 onion minced, or shallot
- salt
- 1/2 cup red wine
- 1 cup beef stock or venison stock
- 2 tablespoon butter divided
Instructions
- Salt the meat well and set aside while you mince the shallot for the pan sauce, or make whatever side dishes you have planned.
- When you are ready to cook the tenderloins, heat the safflower oil in a pan that will hold the meat -- remember they contract when they hit the heat -- over high heat. Turn your stove fan on and pat the meat dry with paper towels.
- Set the tenderloins down in the pan. They will contract immediately. Let them sear hard for 2 minutes, then turn to another side of the meat. Do this once or twice more, depending on how done you like your tenderloin. It's OK to sear a side more than once if you need to. Move the meat to a cutting board and grind black pepper over it.
- Add the extra safflower oil to the pan, then the shallots, and sauté until the shallots brown a little. Use a wooden spoon to move the shallots over any browned bits in the pan to lift them off the metal.
- Add the red wine and let this boil for a few seconds, then add the stock. 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. Slice the venison into medallions and pour over the sauce. Serve at once.
Notes
- This cooking technique is suitable for pronghorn and caribou tenderloins as well.
- When cooking elk or moose tenderloins, extend cook time by 1–2 minutes per side to ensure proper doneness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 502 kcal
% Daily Value*
| Calories | 502kcal | 25% |
| Carbohydrates | 5g | 2% |
| Protein | 54g | 108% |
| Fat | 24g | 37% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 164mg | 55% |
| Sodium | 428mg | 18% |
| Potassium | 1020mg | 22% |
| Fiber | 0.4g | 2% |
| Sugar | 2g | 4% |
| Vitamin A | 352IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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