This venison tenderloin is extraordinarily tender and juicy, thanks to a quick sear and an easy fresh herb garlic butter. It’s the perfect choice for an exceptional dinner for two and is naturally gluten-free and keto.

The delicate texture and exquisite taste make these venison steaks worthy of a memorable evening. Whether you’re celebrating an anniversary, a special achievement, or simply enjoying a romantic meal, this recipe is sure to impress.

If you’re feeding a large family, this Venison Chili is a great one-pot dish that brings hearty flavors to the table. It’s perfect for those cozy family gatherings where everyone can enjoy a warm and satisfying meal together.

Additionally, this Venison Hamburger Helper From Scratch is an especially kid-friendly venison recipe that transforms a classic favorite into a nutritious and tasty option. It’s a fantastic way to introduce children to the unique flavor of venison in a fun and familiar format.

Ingredients

Here’s an overview of everything you’ll need.

For the dry rub

Sea salt
Medium-coarse black pepper
Garlic powder

For the meat

Venison tenderloin – keep the tenderloin as one piece of meat; don’t cut it into chunks or slices before cooking it. If you’re using frozen venison, make sure the tenderloin is fully thawed. Place it in the refrigerator to thaw overnight, and bring it to room temperature by placing it on the counter for 1 hour before cooking.
Oil – Use oil with a high smoking point, like canola oil, avocado oil, peanut oil, grapeseed oil, or sunflower oil, to achieve the best sear and prevent the meat from sticking to the pan. Olive oil is likely to cause the meat to burn!

For the herb butter

Unsalted butter
Garlic cloves
Fresh rosemary (or 1 1/2 teaspoons dried rosemary)
Fresh thyme (or 3/4 teaspoon dried thyme)
Salt

Is backstrap the same as tenderloin?

No, venison backstrap and tenderloin are not the same. The backstrap refers to the loin muscles that run along the spine of the deer, while the tenderloin is a smaller, more tender muscle located inside the abdominal cavity, near the spine. I have a delicious Venison Backstrap recipe in case you need one!

Both cuts are delicious, but the tenderloin is particularly prized for its tenderness.

Why does venison taste so gamey?

One of the primary reasons is the animal’s diet. Deer that feed on a variety of wild plants, herbs, and grasses often develop a stronger, more pronounced flavor compared to domesticated animals. This diet can contribute to the gamey taste that some people find distinctive in venison.

Another factor is the age and sex of the deer. Older bucks (male deer) tend to have a stronger gamey flavor compared to younger deer or does (female deer). The presence of natural hormones, especially during the rutting season, can also affect the taste of the meat.

The way the deer is handled and processed after the hunt plays a crucial role in the final flavor of the meat. Proper field dressing and cooling of the carcass immediately after the kill help minimize the gamey taste. If the meat is not properly cleaned, cooled, and aged, it can develop stronger flavors.

To reduce the gamey taste, many hunters and cooks recommend soaking venison in a marinade or solution before cooking. Soaking the meat in milk, buttermilk, vinegar, or a saltwater brine can help neutralize some of the gamey flavors.

Additionally, using strong herbs and spices in the cooking process can help balance and complement the natural flavor of the venison.

How to make it

This is a super simple recipe. Here’s a quick overview with the full instructions down below in the recipe box.

Dry rub – mix sea salt, black pepper, and garlic powder. Pat the venison tenderloin dry, then rub the seasoning all over the meat. Let it sit for 40 minutes to 24 hours, refrigerated and uncovered.
Preheat – let the tenderloin sit at room temperature for 1 hour before cooking. Preheat a cast iron skillet over high heat until hot.
Sear – add canola oil to the skillet, then sear the tenderloin over medium-high heat, turning to brown all sides. If the tenderloin is large, finish cooking in a preheated 375°F oven until it reaches 120-130 °F (49-54 °C).
Rest – remove from heat and let the meat rest for 5-15 minutes until it reaches 130-135 °F (54-57 °C).
Herb butter – meanwhile, make the herb butter by melting unsalted butter in the skillet with minced garlic, rosemary, thyme, and salt. Deglaze the pan and cook until the garlic is soft.

Expert Tips

Let the tenderloin rest before slicing and serving; this allows the juices to be reabsorbed back into the meat. Then, cut into steaks.
It’s imperative to salt the venison before cooking the meat, allowing the meat to release natural juices that dissolve the salt and further flavor and tenderize the meat.
Season the meat for at least 40 minutes before cooking to allow the flavors to penetrate.
Use a cast iron skillet for even heat distribution.
It’s not ready to be turned if it’s not coming off the pan easily.
Sear the tenderloin in a piping hot skillet on all sides until it’s browned.
Use a meat thermometer to ensure the venison is cooked to temperature. If you overcook it, it will be tough, dry and gamey.

Finishing in the oven?

It is not always necessary to finish a venison tenderloin in the oven, but it can be helpful in certain situations. Venison tenderloin is a lean and tender cut of meat, so it’s often cooked quickly over high heat, such as by searing in a skillet. However, there are a few scenarios where finishing it in the oven might be beneficial:

Larger cuts – if the tenderloin is particularly large or thick, it may be difficult to cook it evenly on the stovetop without overcooking the outside. In this case, after searing the outside to get a nice crust, transferring it to the oven can help bring the internal temperature up to the desired level without overcooking the exterior.
Achieving desired doneness – finishing in the oven can provide more control over the final internal temperature. This is especially important if you’re aiming for a specific level of doneness (e.g., medium-rare). It allows for gentle, even cooking to reach the perfect temperature.
Consistency and texture – oven finishing can help ensure that the meat cooks evenly throughout, resulting in a more consistent texture and avoiding any tough or undercooked spots.

That said, for smaller or more uniform cuts of tenderloin, you might be able to achieve the desired doneness just by searing on the stovetop. The key is to monitor the internal temperature with a meat thermometer and remove the tenderloin from the heat when it reaches the target temperature.

If you find that your tenderloin is cooking well with just a sear, you can skip the oven step. The decision ultimately depends on the size and thickness of the meat, as well as your personal preference for cooking methods.

Internal temp

Venison tenderloin should be cooked to an internal temperature of 120-130 °F (49-54 °C) for medium-rare. After resting, the internal temperature should rise to 130-135 °F (54-57 °C). It’s crucial not to overcook venison, as it can become tough and lose its flavor.

It’s perfectly fine for venison to be a little pink inside. In fact, deer tenderloin is best when cooked to medium-rare, which means it should be pink in the center.

Cooking venison to a higher temperature can cause it to become dry and tough.

How to make deer meat more tender

Soaking deer tenderloin is not strictly necessary, as it is already one of the most tender cuts of venison. The primary purpose of soaking is to reduce the gamey flavor and tenderize tougher cuts of meat. Venison tenderloin is naturally tender and has a mild flavor, so soaking is optional.

However, if you find that you prefer a milder taste or want to ensure maximum tenderness, soaking can still be beneficial. It’s more commonly recommended for other cuts of venison, such as the shoulder, neck, or rump, which tend to be tougher and have a stronger gamey flavor.

If you want to soak your venison, here are several options.

Milk or buttermilk – soaking venison in milk or buttermilk is a popular method. The mild acids in these liquids can help break down some of the tissue, making the meat more tender. Additionally, the enzymes in milk can help neutralize some of the gamey flavor.
Vinegar solution – a mixture of water and vinegar can also be used to soak venison. The acidity of the vinegar helps to tenderize the meat and can also help remove some of the gamey taste. Be careful not to soak it for too long, as vinegar can sometimes make the meat too soft.
Saltwater brine – a saltwater brine can help draw out blood and other impurities from the meat, reducing the gamey flavor. To make a brine, dissolve salt in cold water (about 1/4 cup of salt per quart of water) and soak the venison for a few hours or overnight.
Apple cider vinegar and water – similar to a vinegar solution, apple cider vinegar can be used for soaking venison. It adds a slight sweetness and helps tenderize the meat.
Red wine or beer – soaking venison in red wine or beer can also help tenderize the meat and add flavor. The alcohol and acidity in these liquids break down the tissue and enhance the overall taste of the venison.

It’s important to note that after soaking, you should pat the venison dry with paper towels before cooking to achieve a good sear and avoid any excess moisture.

Sauce

This is made from the juices and browned bits left behind in the pan. Because venison is a lean meat, this pan sauce adds a little fat by adding butter with garlic, fresh rosemary, and thyme to make this dish delectable and less gamey.

If there’s oil left in the pan from searing the tenderloin, you can drain it off, but don’t clean it. To make a dripping sauce, once the tenderloin has been removed from the heat and set aside to rest, put the skillet back on the stove at medium-low heat.

Add the garlic butter ingredients to the pan, and with a wooden spatula, deglaze the pan by scraping up the bits stuck to the bottom of the pan. Between 1 and 3 minutes later, once the garlic is soft, you’ve got rosemary and thyme garlic butter ready to be drizzled on top of the tenderloin.

Yield

A venison tenderloin is usually quite small compared to cuts from other types of meat, as deer are relatively lean animals. On average, a venison tenderloin weighs between 0.5 to 1 pound (225 to 450 grams) and is about 6 to 10 inches (15 to 25 cm) in length.

Because of its size, it’s often ideal for serving 2-4 people, depending on portion sizes and accompanying side dishes.

How to store

Cool leftovers, place in an airtight container and refrigerate for up to 3-4 days.

If you plan to keep the leftovers for a longer period, place the wrapped venison in a freezer-safe plastic bag or container. Make sure to label it with the date. Frozen venison tenderloin can be stored for up to 3-6 months.

Serving suggestions

What goes well with venison?

Venison tenderloin pairs beautifully with a variety of sides. Consider serving it with sauteed mushrooms, asparagus, or any kind of roasted vegetables. These Air Fryer Red Potatoes are also a great choice.
I also love serving this tenderloin with Whole Wheat Dinner Rolls. They are so incredibly fluffy!
I sometimes pair this tenderloin with Sweet Potato Goat Cheese Salad because it’s colorful, nutritious and filling side. A glass of red wine, such as Cabernet Sauvignon or Pinot Noir, complements the rich flavors of the venison perfectly.
If you’re more into comfort foods, this Gluten-free Mac and Cheese is my favorite. Just use regular macaroni if you’re not gluten-free.

I hope you’ll enjoy this venison tenderloin! I’d love for you to leave a comment down below if you try it out. 🙂 Thanks!

5 from 2 votes

Venison Tenderloin