Deer Tenderloin: Pan-Seared Perfection

Deer tenderloin, also known as venison, is a lean and flavourful cut of meat that can serve as a delicious alternative to beef or pork. In this article, we will guide you through the process of cooking deer tenderloin to perfection.

Before you start cooking the deer tenderloin, it is important to properly prepare the meat. Trim off any excess fat or silver skin from the tenderloin. Rinse the tenderloin under cold water and pat it dry with paper towels. Season the tenderloin generously with salt, pepper, and your favourite herbs or spices.

There are various methods you can use to cook deer tenderloin, depending on your preferences and equipment. Here are three popular methods:

1. Grilling: Preheat your grill to medium-high heat. Brush the tenderloin with olive oil to prevent sticking. Place the tenderloin on the grill and cook for about 4-6 minutes per side, or until it reaches your desired level of doneness.

2. Pan-searing: Heat a cast-iron skillet or a heavy-bottomed pan over medium-high heat. Add a tablespoon of oil or butter to the pan. Place the tenderloin in the hot pan and cook for about 2-3 minutes per side, or until it forms a golden-brown crust.

3. Slow cooking: Season the tenderloin and place it in a slow cooker with any additional vegetables or flavourings. Cook on low heat for 6-8 hours or on high heat for 3-4 hours, depending on the size of the tenderloin.

Choosing the right cut of meat

First, it is important to understand the difference between deer tenderloin and deer loin (also known as backstrap). The backstrap runs outside the ribs, along the length of the spine, and is similar to a ribeye cut in beef. On the other hand, the deer tenderloin (or inner loin) runs inside the back, near the gut, and is attached to the backbone underneath the backstrap. Deer tenderloins are softer and tend to be smaller than backstraps.

When selecting a deer tenderloin, look for a cut that is tender and lean. Since deer tenderloin is a naturally tender cut, you don't need to worry as much about finding a cut with extensive marbling. Instead, look for a piece with a fine texture and a small amount of fat. The tenderloin should have a deep red colour and should feel firm to the touch.

The size of the deer tenderloin will also impact your cooking method. Larger cuts of deer backstrap will take longer to sear and will need more time in the oven. If you are working with a larger tenderloin, you may need to increase the cooking time to ensure it is cooked properly.

In addition to the size, the thickness of the deer tenderloin will also affect the cooking time. Most deer tenderloins are triangular in shape, with three sides to sear. Each side will typically take around 2 minutes to sear, with the first side taking a little longer. Adjust your cooking time accordingly to ensure even cooking.

Finally, consider the source of your deer meat. If you are hunting or sourcing your own deer, factors such as the age, stress level, and manner of kill can impact the tenderness and flavour of the meat. If you are purchasing deer meat, look for a reputable supplier who can provide information about the source and quality of the meat.

By selecting the right cut of meat and understanding its unique characteristics, you can ensure that your pan-seared deer tenderloin turns out juicy, tender, and flavourful.

Preparing the meat

Firstly, trim any excess fat or silver skin from the tenderloin. This ensures that your meat is lean and will help achieve the desired texture. Then, rinse the tenderloin under cold water. This step is important for food safety and hygiene. After rinsing, pat the meat dry with paper towels.

The next step is seasoning. Seasoning the meat beforehand is imperative, as it helps to tenderize the steak, making it juicier and more flavourful. Sprinkle the tenderloin liberally with salt and pepper. You can also add other seasonings like garlic powder, rosemary, or thyme to enhance the flavour. It is recommended to season the meat a day before cooking or at least 20 minutes beforehand to allow the salt to penetrate the meat and remove some moisture, intensifying the flavour.

After seasoning, let the meat come to room temperature. This ensures that the venison cooks evenly from edge to centre. Depending on the size of the tenderloin, this can take around 15 minutes to an hour.

Once the meat is at room temperature, you are ready to start cooking. If you are pan-searing, heat a cast-iron skillet or a heavy-bottomed pan over medium-high heat. Add a high-heat oil with a high smoke point, such as safflower, avocado, grapeseed, or canola oil. You can also add butter to the pan to enhance the flavour. When the oil is ripping hot, carefully place the tenderloin in the pan. For a perfect medium-rare doneness, sear each side for about 2 minutes or until a nice crust forms. If you are using a larger cut of meat, you may need to increase the cooking time slightly.

Remember, the key to cooking deer tenderloin is to not overcook it. It is a tender cut of meat, and overcooking can lead to toughness. Always let the meat rest for a few minutes after cooking to allow the juices to redistribute, resulting in a more succulent and flavourful dish.

Pan-searing the tenderloin

Preparation

Before you start cooking, trim off any excess fat or silver skin from the tenderloin. Then, rinse the tenderloin under cold water and pat it dry with paper towels.

When it comes to seasoning, keep it simple. Deer tenderloin is already very tender, so a little salt and pepper will go a long way. You can also add your favourite herbs or spices, such as rosemary or thyme, to enhance the flavour.

Pan-searing

Now it's time to heat things up! Heat a cast-iron skillet or a heavy-bottomed pan over medium-high heat. Add a couple of tablespoons of oil with a high smoke point, such as grapeseed, avocado, safflower or canola oil. You can also add a tablespoon of butter for extra flavour.

Once your oil is ripping hot, carefully place your seasoned tenderloin in the pan. For a perfect medium-rare doneness, sear the tenderloin for approximately 2 minutes on each major side, or until nicely browned. If you prefer your meat more well-done, simply sear it for a little longer.

Resting

After searing, transfer the tenderloin to a cutting board and let it rest for 5 to 8 minutes. This step is crucial, as it allows the juices to redistribute, resulting in a more succulent and flavourful dish.

Serving

Now it's time to slice up your tenderloin and serve it with your favourite sides. Some popular options include roasted vegetables, mashed potatoes, wild rice pilaf, or a fresh green salad.

For an extra indulgent touch, top your tenderloin with a compound butter or a homemade sauce, such as a mushroom cream sauce or a red wine reduction.

And that's it! You've now mastered the art of pan-searing deer tenderloin. Enjoy your delicious and tender creation!

Resting the meat

Temperature Control

Firstly, letting the meat rest helps to control the final temperature of the meat. When you take the tenderloin out of the pan, the internal temperature will continue to rise by about 10 degrees Fahrenheit due to carry-over cooking. This means that if you want your deer tenderloin to be medium-rare (125°F), you should remove it from the heat when it reaches 120°F and let it rest until it reaches the desired temperature.

Juiciness

Relaxing Muscle Fibres

Additionally, resting gives the muscle fibres time to relax. When you place a cold piece of meat in a hot pan, the heat shocks the meat's fibres, causing them to tense up and resulting in a tough, chewy texture. By letting it rest, the fibres can relax, improving the texture and tenderness of the meat.

Resting Time

For deer tenderloin, the resting time is generally around 5-15 minutes. This is enough time for the juices to redistribute, and the meat will still be warm for serving. If you're concerned about the meat getting cold, you can loosely cover it with foil.

Don't Skip the Rest!

In conclusion, resting the meat is a crucial step in pan-searing deer tenderloin. It ensures the meat reaches the correct temperature, stays juicy, and has a tender texture. So, be patient, and let your meat rest before serving!

Serving suggestions

Deer tenderloin is a special meal, perfect for a date night. It is best served rare to medium-rare.

Deer tenderloin is often served with a sauce. A simple pan sauce can be made with the meat juices, butter, and various other ingredients. For example, you could make a zippy Steak Diane sauce with mustard, Worcestershire sauce, demi-glace, cream, and shallots. Alternatively, a Scandinavian beer sauce, a creamy green French au poivre sauce, or a barely sweet blueberry sauce all work well with deer tenderloin.

Deer tenderloin pairs well with robust red wines, such as a Cabernet Sauvignon or Merlot.

Slice the tenderloin into medallions and serve with roasted vegetables or a fresh salad.

For a special occasion, try wrapping the tenderloin in bacon before roasting and serving with a garlic cream sauce.

Frequently asked questions