Though deer meat can be butchered and cooked in countless venison recipes, many hunters look forward most to their first dish using tenderloin. By definition, tenderloin is one of the most tender cuts of deer meats, and offers arguably the best flavor of any venison. Venison tenderloin recipes are also especially popular during the holiday season—which coincidentally falls right after you harvest your first deer of the year.
Wild game meat is one of the greatest parts of being an outdoors enthusiast, and cooking venison dishes using seasonal produce such as pomegranates, pears, and apples to serve to your family is a no-brainer. But the perfect venison recipe varies with each household, which is why we've offered six venison tenderloin recipes to choose from. Whether it's someone's first time trying deer meat or their umteenth venison meal, these options are sure to delight.
Wide Open Spaces While slow cooking may take longer before you can eat, the total time actively working on the dish is much shorter. This option is a little savory and sweet, thanks to the onions and apples. Slice your tenderloin into medallions on a cutting board and sear them in a cast iron skillet or pan with olive oil or butter until the outsides are crispy. Place them into the slow cooker with a little bit of beef broth. Quarter your apples, slice your onions, and toss them in, too. In about six hours, you'll have a delightful fall meal. Wide Open Spaces Wrapping wild game meat in bacon seems to be a common occurrence, but for good reason: The cured pork's saltiness beautifully complements the tenderloin's earthiness. This rich recipe, which includes a divine garlic cream sauce, was written for axis deer tenderloin, but it will be just as tasty made with meat from a whitetail. Rufus' Food and Spirits Guide Venison is often pegged as being gamey. But this delicious yet simple recipe from Rufus' Food and Spirits Guide enhances the tenderloin's subtle game notes with a sauce made of tangy blackberries, widely regarded as a wonderful pairing fruit for red meats. Let the meat sit for six hours in the refrigerator soaking in the marinade of dry red wine, Dijon mustard, and black pepper before browning it in a skillet with butter and olive oil over medium-high heat for about 10 minutes. Let the meat rest under tin foil while you make the blackberry sauce, then drizzle and enjoy. Food for Hunters This recipe from Food for Hunters had us at "venison" and "whiskey," but the hearty, flavorful cream sauce really sets this dish off. One of the greatest benefits of cream-based mushroom sauces is your ability to experiment with various fungi, though we're partial to crimini mushrooms, which give any dish an extra punch of earthy flavor. Rinse and dry your venison with a paper towel, then season with salt and pepper before getting into the other ingredients. Grill until medium-rare, using a meat thermometer to check the internal temperature. This recipe can also be made with a venison backstrap. Hank Shaw Hank Shaw's take on an age-old recipe calls on the unique flavor of juniper, which is known to pair especially well with wild game, plus a little fresh rosemary, gin, shallot, and pomegranate seeds to balance it out. While this recipe doesn't mention accompanying sides, we highly recommend roasted fingerling potatoes with a splash of olive oil and a healthy dose of sea salt. Serve with the venison medallions garnished with pomegranate seeds. Eat Live Travel Write Chocolate and meat? We know you think we're crazy, but listen up—this pairing could change your life. This culinary masterpiece from Eat Live Travel Write is sure to please the most elevated of palates as well as any meat-and-potatoes good ol' boys. It relies heavily on the rich, velvety red wine and chocolate jus, but gets further depth from the addition of juniper berries in the venison marinade. Serve over the mashed leaks and potatoes.Slow Cooker Apple Venison Tenderloin
Bacon-Wrapped Venison Tenderloin
Venison Tenderloin with Blackberry Sauce
Venison Medallions with Whiskey, Mushroom, and Horseradish Cream Sauce
Belgian Venison Medallions
Maple-Juniper Venison Loin with Chocolate-Infused Red Wine Jus, and Leek and Potato Mash
READ MORE: No Freezer Space? How to Can Venison to Preserve It Instead
