This recipe comes from my family roots. A long line of wildlife conservationists, nature enthusiasts, and wild game lovers. I also have a recipe for garlic seared venison heart that seriously is so good.
Pan Seared Venison Tenderloin
- Servings: 4 oz
- Yield: 4 servings
- Prep Time: 24 hr
- Cooking Time: 20 min
Ingredients
- Juice of 1 Lemon
- 15 dashes of Worcestershire Sauce
- 1 tbls Brown Sugar
- 1 tsp Cayenne Pepper
- 3 Garlic Cloves, chopped
- 2 tbls fresh chopped parsley
- 1 tbls fresh chopped thyme
- 1 lb venison tenderloin
- 2 tbls butter
Preparation
- Combine first seven ingredients into resealable plastic bag and mix well (I use ziplock)
- Add tenderloin to bag and massage marinade on meat
- Close bag and keep in fridge overnight
- When ready to cook, remove meat and pat dry
- Add butter to heavy bottom skillet, heat to medium-high
- Place tenderloin in skillet and cover with splash guard, cook 5 minutes
- Flip and cook another 5 minutes
- Remove from pan, cover with foil, rest for 10 minutes
- Slice for a perfect medium rare
- Serve and enjoy!
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