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. 


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

  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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