The Best Venison Tenderloin Recipe
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You are going to love this simple yet unique venison tenderloin recipe. Ready in under 30 minutes, it’s seasoned with a delicious combination of dry rub spices and seared in lots of butter—this is one wild game recipe you won’t want to miss!
My kids have been on me about making my famous venison tenderloin recipe. Everyone loves it so much, and unless I make enough sides to fill them, we almost never have leftovers!
This year, I was determined to have leftovers, so I made mashed potatoes, cranberry sauce, and my artisan style no-knead bread with it, and was able to squeeze out just a few pieces of leftovers that made for a perfect lunch for my husband the following day!
We still have a few tenderloins left, so I think because it’s such a hit, I am going to make my venison medallions recipe next!
Table of Contents
Why you will love this recipe
- It’s so tender and buttery, with just the right amount of spices to complement the flavor of the meat without overpowering it.
- I love how easy it is to make—no need to marinate the meat. Just season, cook, and serve!
- It’s the perfect venison recipe, minus the gamey flavor.
Recipe Ingredients
- Venison tenderloin: I used two large tenderloins, about 10 oz a piece. Most venison tenderloins are going to be about 6-8 oz on average.
- Sea salt: I love coarse Celtic sea salt, but of course, any salt will be fine. Just stay away from table salt if possible.
- Chili powder: I use regular chili powder, but if you prefer a smokier flavor, you can use dark chili powder
- Smoked paprika, thyme, pepper, garlic, and onion powder: This is my favorite combination of spices for this tenderloin!
- Butter: Salted Kerrygold is my go-to butter.
- Fresh rosemary: You’ll be amazed how much rosemary flavor will be infused into the meat.
*Please note: You can cook venison tenderloins entirely on the stovetop; however, since they were so large for this recipe, I decided to finish them in the oven. In most cases, that step won’t be necessary.
Venison Tenderloin Recipe
Step 1: Combine the dry rub ingredients and generously coat the entire tenderloin. You may not need to use all the seasoning.
Step 2: Heat a skillet and add butter. Carefully place the tenderloin into the skillet to sear for one minute, then flip and sear the other side for another minute.
Step 3: Add another dollop of butter on top of the meat and transfer it to the oven. Bake for 7-10 minutes at 375°F. (Check the internal temperature first before baking. If it’s cooked to your desired doneness, you can skip this step.)
Expert Tips
- Set out the tenderloin 20-30 minutes ahead of time and pat dry with a towel. This will help ensure even cooking.
- To avoid burning the butter, add your butter after the skillet is hot. You can check if it is ready by splashing a few drops of water off of your fingertips, and if the water beads up and bounces around, you can bet it’s hot.
- The meat should easily pull away from the skillet. If you feel some resistance, allow it to sear for a short while longer.
- If you don’t want to finish cooking the tenderloin in the oven, continue to sear the meat until it reaches your desired internal temperature.
- The tenderloin will continue to cook after being removed from the oven, so consider removing it 5° before your desired temperature has been reached.
- Reduce the oven time as needed. Some venison tenderloins can be rather thin and do not require as much baking time.
Venison tenderloin internal temperature
Check the internal temperature. Venison tenderloin cooked to 135°F is considered medium rare. The UMN does recommend cooking venison cuts like this to an internal temperature of 145°F
Serving suggestions
Slice the meat into medallions and serve with your favorite sides. My kids love dutch oven french fries, while I think it pairs nicely with this boiled asparagus or garlic butter roasted brussel sprouts.
Recipe FAQs
Tenderloins require 7-12 minutes of cooking time, regardless of whether it’s finished in the oven or not.
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
The best way to reheat venison tenders is on the stovetop with a little butter until warmed through.
No, you can continue to cook it on the stovetop while flipping it every minute or two until done. In this recipe, I use a combination of pan searing and oven baking. I then cook it just enough to be safe without overcooking.
The deer tenderloin is different from the backstrap. The tenderloin comes from inside the animal, just beneath the backbone and above the chest cavity. It’s also known as the sweet meat or inner loin. You can check out my favorite backstrap recipes next: Dry Rub Venison Backstrap and Stuffed Venison Backstrap.
Sauces & marinading options
Here are a few of my favorite finishing touches you can put on your tenderloin if you so desire. I use these on a number of other recipes with much success.
- Tangy dijon: This is found in my moose chops recipe and is made with broth, Worcestershire sauce, and a touch of flour to thicken it.
- Vinegar-based marinade: I love this marinade on tougher cuts, like my bottom round steak, because it really helps tenderize the meat. (which we don’t need for this recipe). However, it is delicious and an excellent option if you want to go that route.
- Venison marinade: Made specifically for venison steaks, you can use this marinade for any cut of venison.
- Rosemary butter garlic sauce: While it’s more of a topping, I do use this on my elk tenderloin recipe, and it’s delicious!
My Favorite Cooking Tools!
Related: try this garlic butter pork tenderloin next!
Related Recipes
- Venison meatloaf with a bbq glaze
- Bacon elk burgers
- Classic venison chili
- Hearty venison stew
- Venison Wellington
If you tried this Venison Tenderloin Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Venison Tenderloin Recipe
Equipment
Ingredients
- 10 oz venison tenderloin I used 2 tenderloins
- 1 ¼ tsp sea salt half the amount for table salt
- ½ tsp chili powder
- ¼ tsp smoked paprika
- ¼ tsp thyme
- ¼ tsp ground black pepper
- ¼ tsp each garlic and onion powder
- 3 tbsp butter
- Fresh rosemary 1 sprig
Instructions
- Bring the tenderloin to room temperature and pat it dry with a paper towel.
- Preheat oven to 375°F.
- Combine dried seasonings and thoroughly coat the sides and ends of the tenderloin.
- Heat cast iron skillet over medium-high heat.
- Once hot, melt a tablespoon of butter and sear the meat on all sides, including the ends. About 1 minute for each side. The meat should easily pull away from the skillet; if you feel some resistance, allow it to sear for a short while longer.
- Add another dollop of butter to the top of the meat and transfer to the oven to bake for *7-10 minutes. (see notes below)
- Transfer to a plate, top with the remaining butter and a rosemary sprig to rest for 10 minutes before serving.
Notes
- Scroll up for step-by-step images.
- *If you have a smaller tenderloin, you can cook it entirely on the stovetop. Simply continue searing the meat while flipping it every 1-2 minutes until it’s cooked to your desired temperature.
- The tenderloin will continue to cook after being removed from the oven, so consider removing it 5° before your desired temperature has been reached.
- Venison tenderloin cooked to 135°F is considered medium rare. Check the internal temperature with an instant thermometer. The UMN recommends cooking this cut of venison to a minimum internal temperature of 145°F.
This recipe was perfect! The rosemary sprig on top was just the icing on the cake. I can’t believe how much flavor it added by just resting on top!
We cooked this last night and it was excellent. We did about 11 minutes in the oven and a 5 minute rest. Will be cooking this again.
So glad to hear!
This combination of spices was excellent on our tenderloin. I wondered how laying a fresh rosemary sprig on the meat would transfer any of the herb’s flavor; but it did. Another great venison recipe for my collection. Thanks.