Venison Tenderloin Recipe - Pan Seared Deer Tenderloin (2024)

FAQs

How do you cook venison so it's not tough? ›

so don't overcook them you want them to be like rare plus medium rare so hot and fast. and then if you have tougher cuts like large roasts to meat. you're gonna wanna raise those low and slow. so add some liquid and cook until they're really tender.

You can cook the tender, steaky cuts of venison to the same doneness levels as you would beef, namely 130–135°F (54–57°C) for medium rare and 135–145°F (57–63°C) for medium. Hitting those temperatures just right is important for maximum enjoyment. Luckily, we have a great method for it.

If you would like to try soaking your meat, instructions for a buttermilk soak can be found at The Backyard Pioneer. Marinades and spices: A number of marinades and spices can be used to cover up “gamey” flavors, but they can also be used to tenderize and enhance the flavor of venison.

Aging the Deer Meat. Many people forget what may be the most important step in creating succulent, tender deer meat: aging. Aging the deer helps develop the final tender texture of venison. If you are using a processor, this step will be done for you.

In comparison, if cooked appropriately, venison roast can be fall-apart tender. The way to achieve this result is by cooking it low and slow. Or, low temperature over a longer period of time. In my experience, the easiest and best way to ensure a perfect result is to use your slow cooker.

If those muscles are cut from the bone before the rigor mortis releases, they won't stretch back out, resulting in tight, or tough, cuts of meat.

Backstraps are the large muscles that run parallel along both sides of a deer's spine and rest on top of the ribcage, whereas the tenderloins are much smaller, and are located inside the abdominal cavity underneath the backstrap and the spine.

Here's how to determine doneness without a thermometer. Gingerly poke a lean surface of the roast with your index finger. If the flesh yields easily, the meat is rare; more resistance means the meat is medium rare, and firm meat is well done.

Working cuts of venison must be cooked for a relatively long time at a low temperature (220° to 325° F) to allow the connective tissue to breakdown. Once this happens you will get a fork-tender, flavor packed piece of meat.

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution.

What does vinegar do to venison? ›

Marinades tenderize (soften muscle fibers) and enhance the flavor of venison. Marinades can add fat and calories to this lean cut of meat. Always be marinate meats in the refrigerator. Always include a high-acid liquid like lemon or tomato juice, vinegar or wine to soften the muscle fibers.

First, remove excess moisture from the meat by patting it dry with a paper towel- this will remove surface moisture to avoid steaming instead of browning. Salt the meat an hour before or more (using the Dry Salt Brine Method), or directly before searing, and not in between.

Bromelain is the most common form of meat tenderizer used in America. Tiger Sauce is my favorite dipping sauce for deer meat, as the tanginess compliments the deer flavor to perfection. I've been doing the Tiger Sauce/pineapple juice combination for years, and it's remained my favorite.

Soak the meat in buttermilk overnight.

Cover the bowl with a lid or plastic wrap, and refrigerate overnight. The lactic acid in the buttermilk will tenderize the meat and draw out some of its gamey flavor. If the meat was frozen, let it fully thaw in the fridge before you start soaking it.

Rib and loin (tender cuts): chops and steaks

Can use dry cooking method. Pan frying, broiling or grilling. Retain more juice if the cuts are no thicker than 3/4 inch. Cook steaks and chops quickly.

Putting the meat in water allows bacteria (primarily E. coli) to grow and spread over the entire carcass. It also removes all of the flavor from the meat. Imagine eating a good ribeye after soaking it in water for a week.

First and foremost, before you cut a slice – you have to let the venison rest. The juices inside the meat must rest, otherwise the roast venison will lose all of its moisture. Give it some time and let the juices incorporate into the meat. After a couple of minutes, cut the venison into thin, 1 cm slices.

Washing deer meat

Rinsing deer meat or venison before cooking is not recommended by food safety agencies. Like other meats, washing venison can spread contamination in a kitchen.