Venison Tenderloin Recipe - Pan Seared Deer Tenderloin (2024)

FAQs

How do you know when venison tenderloin is done? ›

It's lean, don't over cook it

Elk and Venison are very low in fat and is best served medium-rare. This equates to an internal temperature of 135°F if you're using a meat thermometer.

Simply put, aging results in a more tender, albeit smaller product. To inhibit bacteria growth and encourage enzymes to work, keep the meat above freezing and below 40 degrees. The ideal temperature range for aging meat is between 34 and 37 degrees.

Backstraps are the large muscles that run parallel along both sides of a deer's spine and rest on top of the ribcage, whereas the tenderloins are much smaller, and are located inside the abdominal cavity underneath the backstrap and the spine.

If you would like to try soaking your meat, instructions for a buttermilk soak can be found at The Backyard Pioneer. Marinades and spices: A number of marinades and spices can be used to cover up “gamey” flavors, but they can also be used to tenderize and enhance the flavor of venison.

To check doneness properly, use a digital cooking thermometer. Fresh cut muscle meats such as pork chops, pork roasts, pork loin, and tenderloin should measure 145° F, ensuring the maximum amount of flavor.

"Freshly butchered venison — especially when it is in rigor mortis — will be super tough," Cihelka said. When rigor mortis sets in, the animal stiffens. Hanging the animal prevents the muscles along the spine from shortening. This is why backstraps and tenderloin are tender.

Deer meat is rich in proteins, essential nutrients which are body-building foods. One of their biggest benefits is that they can help repair body tissues. Since protein is a building block for muscles, bones, cartilage, and skin, having enough protein in your diet will boost your muscle mass.

Venison Tenderloin 1.2-1.5 lbs (550 gr-680 gr.) Venison Tenderloin is the filet mignon of venison! Venison Tenderloin is the same cut of meat that is called the Filet Mignon in beef.

Like itʻs name suggests, youʻve got in your hands the most tender cut of them all (and also one of the leanest). Venison tenderloin is prized and the equivalent of filet mignon!

What does vinegar do to venison? ›

Information. The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution.

First, remove excess moisture from the meat by patting it dry with a paper towel- this will remove surface moisture to avoid steaming instead of browning. Salt the meat an hour before or more (using the Dry Salt Brine Method), or directly before searing, and not in between.

Using a dry rub, marinade, or brine will tenderize your meat, allowing you to cook the tough cuts in much the same way you would cook a tender cut. All of these methods infuse flavor and break down the meat, causing a tender juicy result in the finished product.

Particularly for medium-rare doneness, venison needs to achieve an internal temperature of 145°F before removing from the heat, whereas ground venison must be cooked at 160°F. Additionally, a casserole dish made from venison including leftover meats must be reheated to 165°F .

What is the proper internal temperature? The CDC says 145° F for whole cuts or steaks (medium well) or 160° F for ground meat (well done). This of course is not what most chefs would say. For best flavor and texture, 130° F (medium rare) is commonly recommended for venison steaks.

Once the internal temperature of venison is confirmed with a food thermometer and has reached the minimum internal temperature, it is safe to eat, regardless of the color of the meat, which may still have a pinkish color.

Tender cuts of venison should be prepared using quick cooking methods to a rare or medium-rare level of doneness (internal temperature of 120° to 135° F). If it is prepared past medium-rare too much moisture will be cooked out causing the meat to become dry and tough.