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    Seared Venison Tenderloin

    Submitted by: Wendi H. - CA

    Seared Venison Tenderloin

    Ingredients:

    • 2 Venison tenderloins
    • ½ tsp salt
    • ½ tsp black pepper
    • ¼ tsp cayenne pepper
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tsp dried thyme
    • 1 tsp canola oil
    • Sautéed Garnish:
    • 2 cloves garlic minced
    • ½ pound mushrooms
    • 1 softball sized onion
    • Salt and pepper to taste
    • 1 cup red wine
    • ½ beef stock
    • 2 tbsp olive oil

    Directions:

    • Let venison come to room temperature and pat dry. Rub or brush with canola oil so spices will adhere.
    • Season the tenderloins liberally and set in a very hot cast iron skillet. (The skillet is ready when a drop of water vanishes when it hit the pan.)
    • Sear the tenderloins for 3-5 minutes on each side, or untilnice and browned.
    • Then transfer the skillet to an oven heated to 375 degrees to finish the cooking process.
    • The tenderloin is medium rare when it feels like the tip of your nose when pressed with your finger. Usually about 10 minutes.
    • Take the tenderloins out and let them rest under a foil tent for 5-10 minutes.
    • While they rest sauté 2 cloves of garlic, ½ pounds of mushrooms and one softball size onion in two tbsp olive oil until tender then deglaze the pan with 1 cup of red wine and ½ cup beef stock.
    • Let simmer the onions and mushrooms simmer until the meat is cut then spoon over the tenderloin medallions. (I typically serve with garlic mashed potatoes and green beans, but it’s great with just about anything.)
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    Mack's Recipes

    Seared Venison Tenderloin

    Submitted by: Wendi H. - CA

    Seared Venison Tenderloin

    Ingredients:

    • 2 Venison tenderloins
    • 1/2 tsp salt
    • 1/2 tsp black pepper
    • 1/4 tsp cayenne pepper
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tsp dried thyme
    • 1 tsp canola oil
    • Sautéed Garnish:
    • 2 cloves garlic minced
    • 1/2 pound mushrooms
    • 1 softball sized onion
    • Salt and pepper to taste
    • 1 cup red wine
    • 1/2 beef stock
    • 2 tbsp olive oil

    Directions:

    • Let venison come to room temperature and pat dry. Rub or brush with canola oil so spices will adhere.
    • Season the tenderloins liberally and set in a very hot cast iron skillet. (The skillet is ready when a drop of water vanishes when it hit the pan.)
    • Sear the tenderloins for 3-5 minutes on each side, or untilnice and browned.
    • Then transfer the skillet to an oven heated to 375 degrees to finish the cooking process.
    • The tenderloin is medium rare when it feels like the tip of your nose when pressed with your finger. Usually about 10 minutes.
    • Take the tenderloins out and let them rest under a foil tent for 5-10 minutes.
    • While they rest sauté 2 cloves of garlic, 1/2 pounds of mushrooms and one softball size onion in two tbsp olive oil until tender then deglaze the pan with 1 cup of red wine and 1/2 cup beef stock.
    • Let simmer the onions and mushrooms simmer until the meat is cut then spoon over the tenderloin medallions. (I typically serve with garlic mashed potatoes and green beans, but it’s great with just about anything.)
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