Venison Tenderloin Recipe
This venison tenderloin recipe is simple, unique, and absolutely delicious. With a flavorful dry rub and a buttery sear, it’s a wild game favorite you’ll keep coming back to.
Servings: 4
Calories: 184kcal
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.