The Best Venison Tenderloin Recipe (2024)

A venison tenderloin is an incredible cut of meat that, unfortunately, goes unnoticed by a lot of wild game hunters. More on that later, but for now, enjoy this delicious, easy venison tenderloin recipe.

How to cook Venison Tenderloin

Ingredients

• 1 pound venison tenderloin (this is on the large side for a tenderloin)
• 1 1/4 teaspoons of sea salt
• 1/2 teaspoon of chili powder
• 1/4 teaspoon each of smoked paprika, thyme, pepper, garlic, and onion powder
• 3 tablespoons of butter.
• Fresh rosemary

*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.

Step-by-step instructions

Step 1: Bring tenderloin to room temperature.

Set out the tenderloin 20-30 minutes ahead of time and pat dry with a towel. At this time, go ahead and combine all the dried seasonings in a small bowl.

Step 2: Add seasonings.

Thoroughly coat the sides and ends of the tenderloin with the dry rub. Don’t worry about all of it sticking to the meat; we just want to make sure it’s fully covered.

Step 3: Sear the tenderloin.

Heat a 10″ cast iron skillet over medium-high heat. You can see if the pan 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.

At this point, add the butter, swish the skillet around a bit (wear a hot pad), then carefully place your tenderloin in the middle. Sear for 1 minute, then flip and sear the other side for an additional minute.

Pro tip: The meat should easily pull away from the skillet. If you feel some resistance, allow it to sear for a short while longer.

*Pro tip #2: 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.

Step 4: Finish it in the hot oven.*

Add another dollop of butter to the top of the meat and transfer to the oven to bake for 7-10 minutes at 375°F.

Transfer to a plate, top with the remaining butter and a rosemary sprig to rest for 10 minutes before serving.

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 tips

Slice the meat into medallions and serve with your favorite sides. My kids love french fries, while I think it pairs nicely with asparagus, or roasted brussel sprouts.

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!

Do I have to finish it in the oven?

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.

Is a tenderloin the same as a backstrap?

The deer tenderloin is not the same as a backstrap. The tenderloin comes from inside the animal, just under the backbone and above the chest cavity. It is also called the sweet meat or inner loin.

And why I said it goes unnoticed earlier is that a lot of wild game hunters I talk to tell me they never knew there was meat on the underside of the backbone, and they discard it with the rest of the carcass!

Now, the loin on top of the backbone, which is often confused with the tenderloin, is called the backstrap or outer loin. If you are wondering how to cook a backstrap, you’ll need to try this stuffed backstrap recipe here.

Cooking tips

• Preheat the skillet before searing the meat. High searing heat is essential for both browning and sealing in the juices.
• The tenderloin will continue to cook after being removed from the oven, so consider removing it 5° before your desired temperature has been reached.
• Letting the meat rest properly after cooking is key to preserving its juicy flavors.
• Reduce the oven time as needed. Some venison tenderloins can be rather thin and do not require as much baking time.

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Helpful tools

• Cast iron skillet
• Knife
• Instant thermometer

FAQs

Related: try this garlic butter pork tenderloin next!

Wrapping up

Be sure to let me know what you think of this recipe by leaving a review and comment below! I have always loved cooking game meat and turning it into easy, delicious recipes that everyone will love.

And if we can cook it all in one dish, well, that’s a win in my book. Lastly, if you are looking for more wild game recipes, not just venison, check out one of these next.

• Venison meatloaf with a bbq glaze
• Bacon elk burgers
• Classic venison chili
• Hearty venison stew

Juicy Venison Tenderloin

Nate Ascher

Learn how to cook a simple venison tenderloin recipe that is tender and delicious!

4.80 from 20 votes

See Also

Healthy Carne Asada Recipe + Leftover Recipes!

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Additional Time 10 minutes mins

Total Time 25 minutes mins

Course Cast Iron Recipes

Cuisine American

Servings 2

Calories 152 kcal

Equipment

• 12" cast iron skillet

Ingredients

• 1 pound venison tenderloin This is on the large side
• 1 1/4 teaspoons sea salt half the amount for table salt
• 1/2 teaspoon chili powder
• 1/4 teaspoon each of smoked paprika, thyme, pepper, garlic, and onion powder
• 3 tablespoons butter
• Fresh rosemary 1 sprig

Instructions

• Bring the tenderloin to room temperatre 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 a 10" 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.

• 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.

Adjust cook times for smaller or larger tenderloins. Most tenderloins are between 1/2 lb and 1.5 lbs. Larger bucks can be almost 2 pounds.

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.

If you have a smaller tenderloin, you can cook entirely on the stovetop. Simply continue searing the meat while flipping it every 1-2 minutes until it’s cooked to your desired temperature.

Nutrition

Serving: 8ozCalories: 152kcalCarbohydrates: 0.3gProtein: 0.2gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 45mgSodium: 1597mgPotassium: 15mgFiber: 0.2gSugar: 0.1gVitamin A: 673IUVitamin C: 0.01mgCalcium: 8mgIron: 0.1mg

Keyword easy, one dish recipe, venison tenderloin, wild game

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This website provides approximate nutrition information based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands, measuring methods and portion sizes per household. We recommend running the ingredients through whichever online nutritional calculator you prefer.