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Delicious pan-seared venison tenderloin with rosemary and garlic butter.

venison tenderloin recipe

This flavorful venison tenderloin recipe features a garlic herb butter and quick searing for a tender, juicy result.
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 350 kcal

Ingredients
  

Meat

  • 1.5 pounds fresh venison tenderloin cut into two equal pieces
  • 1 tablespoon kosher salt more or less to taste
  • 2 teaspoons freshly cracked black pepper more or less to taste
  • 0.5 cup salted butter at room temperature
  • 2 tablespoons minced garlic
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon minced fresh thyme
  • 2 tablespoons grapeseed oil for cooking

Instructions
 

  • Pat the tenderloin dry, season with salt and pepper, and refrigerate overnight.
  • Bring tenderloin to room temperature, then prepare garlic herb butter by mixing butter with garlic, rosemary, and thyme.
  • Heat a cast iron pan with oil over high heat, sear the tenderloin for 5 minutes per side, then add butter on top.
  • Cook for an additional 5-8 minutes, basting with butter, then rest for 5 minutes before slicing.

Notes

Ensure not to overcook to keep the venison tender and juicy.
Keyword Venison