Pan Seared Venison Tenderloin (Print-Friendly Format)
Tender venison seared to perfection and finished with aromatic garlic herb butter. A truly flavorful main course.
# Ingredients You’ll Need:
→ Venison Tenderloin
01 -
680 g fresh venison tenderloin, cut into two equal pieces
02 -
1 tablespoon kosher salt, to taste
03 -
2 teaspoons freshly cracked black pepper, to taste
→ Garlic Herb Butter
04 -
115 g salted butter, at room temperature
05 -
2 tablespoons minced garlic
06 -
1 tablespoon minced fresh rosemary
07 -
1 tablespoon minced fresh thyme
→ For Searing
08 -
2 tablespoons grapeseed oil
# How to Make It:
01 -
Pat venison tenderloin dry with paper towel. Season all sides liberally with kosher salt and black pepper. Leave uncovered in the refrigerator for 24 hours to allow the seasoning to permeate the meat.
02 -
Remove venison from the refrigerator one hour before cooking, allowing it to come closer to room temperature for optimal tenderness.
03 -
In a bowl, combine softened salted butter, minced garlic, minced rosemary, and minced thyme. Mix thoroughly until evenly incorporated. Set aside.
04 -
Place a cast iron skillet over high heat for 2 minutes. Add grapeseed oil and heat until shimmering. Add venison pieces, ensuring they do not touch. Sear for 5 minutes without disturbing the meat.
05 -
Flip venison, adding a generous dollop of garlic herb butter to each piece. Cook an additional 5 to 8 minutes, depending on desired doneness. As butter melts, continually baste the meat with the melted butter using a spoon during the final 2 minutes.
06 -
Transfer seared venison to a plate and let rest for five minutes for juices to redistribute. Slice and serve, topping with remaining pan drippings and flaky salt if desired.
# Extra Tips:
01 -
If time is limited, a minimum seasoning time of 12 hours, or even 1–2 hours, can still yield excellent flavor.
02 -
Allowing meat to rest before slicing ensures optimal juiciness and tenderness.