Deer Tenderloin Food

DEER TENDERLOIN

Steps:

• Remove the tenderloins from the skillet, cover it with tin foil and leave to rest for 10 minutes before slicing.
• Heat 2 tbs of butter in an iron cast skillet and cook tenderloins for 5 minutes. Flip and cook for another 5 minutes.
• Prepare the marinade: mix the juice of 1 lemon with 2tbs of English sauce, 1 tbs of brown sugar, 1 tsp of cayenne pepper, 3 crushed garlic cloves, 2 tbs of parsley and 1 tbs of fresh thyme.
• Remove the tenderloins from the marinade and pat them dry.
• Put the marinade and the deer tenderloins in a ziplock bag and leave in the fridge overnight.

VENISON TENDERLOIN

Steps:

• Lightly sprinkle tenderloins with pepper and set aside.
• Sauté onions in 1 tablespoon butter.
• Add garlic and cook another 3 minutes.
• Add mushrooms, sautéing another 10 minutes.
• When done, remove vegetables and add the rest of the butter.
• Sauté venison 2-3 minutes per side.
• When done, place on platter and return vegetables to pan.
• Add flour stirring until it becomes a thick brown paste.
• Add water, continuing to stir, until gravy is of desired consistency, adding more water if you wish.
• Correct seasoning and pour over tenderloins.
• Serve.

PERFECT SEARED AND BAKED DEER TENDERLOIN

Steps:

• Preheat oven to 375F.
• Sprinkle deer tenderloin with salt, pepper, and chopped rosemary. Let meat sit at room temperature ~ 15 minutes.
• Add olive oil and butter. When melted and hot, sear tenderloin on all sides (usually there are 3 sides) ~ 2 minutes or until browned. The first seared side generally takes ~ 1 minute more.
• Transfer to oven and cook an additional 7-10 minutes or until internal temperature of deer reaches 145F. Remember - the oven time will need to increase if you are working with a larger tenderloin(s).
• Let meat rest ~ 15 minutes and thinly slice. Add salt to taste. Happy Eating! Beckie