Maple Glazed Venison Tenderloin (Print-Friendly Format)
Succulent venison tenderloin glazed with maple and rosemary, seared, then baked for a perfectly balanced, savory dish.
# Ingredients You’ll Need:
→ Marinade
01 -
60 ml pure maple syrup
02 -
30 ml soy sauce
03 -
15 ml Dijon mustard
04 -
2 garlic cloves, minced
05 -
1 teaspoon fresh rosemary, finely chopped
06 -
Salt, to taste
07 -
Black pepper, to taste
→ Meat
08 -
450–900 g venison tenderloin, trimmed
→ For Searing
09 -
Olive oil, as needed
# How to Make It:
01 -
In a mixing bowl, whisk together maple syrup, soy sauce, Dijon mustard, minced garlic, rosemary, salt, and black pepper until well combined.
02 -
Place the venison tenderloin in a resealable plastic bag or shallow non-reactive dish. Pour the marinade over the meat, ensuring it is evenly coated. Seal or cover and refrigerate for at least 2 hours, preferably overnight to enhance flavor.
03 -
Preheat the oven to 200°C.
04 -
Heat olive oil in an oven-safe skillet over medium-high heat. Remove the venison from the marinade, reserving the remaining liquid. Sear the tenderloin for 2–3 minutes per side until evenly browned.
05 -
Pour the reserved marinade over the seared venison. Transfer the skillet to the preheated oven and bake for 15–20 minutes, until an internal temperature of 54°C is reached for medium-rare doneness.
06 -
Remove the skillet from the oven and allow the venison to rest for 10 minutes. Slice and serve drizzled with the pan glaze.
# Extra Tips:
01 -
For optimal tenderness and richer flavor, marinate the venison tenderloin overnight if possible.
02 -
Accurate searing ensures retention of meat juices and enhances taste.
03 -
Always use a meat thermometer to confirm precise internal temperature.
04 -
Pairs exceptionally well with roasted root vegetables, sautéed greens, or creamy mashed potatoes.