Tuesday, November 29, 2011

Venison Tenderloin

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It's deer season, and we have lots of people in Arkansas out deer hunting.  My parents sent me home with a couple of tenderloins, which I was glad to have.  Venison is so lean, it can be classified as nonfat.  A broiled venison tenderloin delivers a high amount of protein, which is what you want to burn fat.  Venison also give you a nice amount of absorbable iron.  If you don't get enough iron, you may be cranky and tired.  I learned a lot about iron when I was trained on iron deficiency anemia during my pharmaceutical days.  Some of the doctors I had discussions with believed that a large amount of the population do not get enough of it.
A great overnight venison marinade:  soy sauce, garlic powder, black pepper.  I prepare venison like I do beef.  Pan sear over high heat with the smallest amount of oil possible to seal in the juices and create a crust on the outside.  Venison is so lean, this process is much quicker than beef.  About 2 minutes per side.
Medium rare venison is just as delicious and tender, yet flavorful as a medium rare beef tenderloin.  Costwise versus a beef tenderloin -  for me, free!  I finished mine under the broiler for 5 minutes per side.  Letting it rest means that the juices don't all spill out when you cut the meat.  Just wait a little while to cut into the meat.  15 minutes is probably a good amount of time to let this little tenderloin rest so that all the juices can circulate and remain inside your every individual juicy bite. 

2 comments:

  1. I made this over Christmas. My first venison attempt. It was delicious! Everyone loved it! Thank you!

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  2. I'm glad you tried my recipe! There are many different ways to prepare venison. This comment reminded me that I need to post more. Thanks for letting me know that everyone loved it!

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