Venison Tenderloin Recipe
User Reviews
5
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Prep Time
1 hr
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Cook Time
30 mins
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Total Time
1 hr 30 mins
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Servings
8
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Calories
156 kcal
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Course
Main Course
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Cuisine
American
Venison Tenderloin Recipe
Description
The recipe begins by patting the venison tenderloin dry and salting it thoroughly, then covering it with paper towels and refrigerating for several hours or overnight. This dry brining helps draw out moisture and concentrates flavor while tenderizing. Before cooking, the meat rests at room temperature, then is seasoned with fresh black pepper if desired.
Cooking occurs on a grill, smoker, or oven preheated to 400ºF, roasting the tenderloin until it reaches an internal temperature of 140ºF, corresponding approximately to medium-rare. The meat rests briefly post-roasting to allow juices to redistribute. It is then sliced into medallions and served with mushroom cream sauce, which adds a smooth, umami complement to the lean venison.
This method emphasizes careful temperature control and resting for tender and juicy results. The recipe does not specify additional sides but the mushroom cream sauce elevates the dish’s flavor, making it suitable for a special meal.
Resting time before and after cooking is essential to achieve the best texture and flavor.
Ingredients
- 1 pound venison tenderloin
- 2 teaspoons kosher salt
- 1/2 /2 teaspoon black pepper optional, ground
- mushroom cream sauce
Instructions
- Pat venison dry with paper towels. Place tenderloin onto a rimmed baking sheet lined with paper towels. Sprinkle salt onto both sides of the tenderloin and cover with additional paper towels. Refrigerate for four hours to overnight.
- Remove from the refrigerator and allow to rest an hour before cooking. Add fresh black pepper, if desired.
- Preheat grill, smoker, or oven to 400º F while the venison is resting. Roast tenderloin until it reaches an internal temperature of 140º F.
- Remove and place on a cutting board to rest for 5 minutes. Cut into tenderloin medallions and serve with mushroom cream sauce, if desired.
Notes
- The total preparation time does not include the resting periods before and after cooking, which are important for optimal texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Calories | 156kcal | 8% |
| Carbohydrates | 1g | 0% |
| Protein | 10g | 20% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 40mg | 13% |
| Sodium | 609mg | 25% |
| Potassium | 174mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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