Garlic Herb Butter Venison Tenderloin Recipe
Every great dish starts with the right ingredients, and this venison tenderloin recipe is no exception! Each ingredient plays a key role in making the tenderloin juicy, flavorful, and downright irresistible. Let’s dive in!
Ingredients
- 1½ pounds venison tenderloin
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 4 cloves garlic minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp fresh rosemary chopped
- 1 tsp fresh thyme chopped
- 1 tsp Dijon mustard
- 1 tsp lemon juice
Instructions
- Prepare the tenderloin – Pat the venison dry with paper towels. This helps create a perfect sear. Season generously with salt, black pepper, rosemary, and thyme.
- Heat the pan – In a large skillet, heat olive oil over medium-high heat. Once hot, add the venison and sear for about 2-3 minutes per side until browned.
- Add the butter and garlic – Reduce the heat to medium. Add butter, garlic, and Dijon mustard to the pan. As the butter melts, use a spoon to baste the tenderloin continuously.
- Cook to preferred doneness – Continue cooking while basting for another 5-7 minutes, or until the internal temperature reaches 130°F for medium-rare or 140°F for medium.
- Let it rest – Remove the venison from the pan and let it rest on a cutting board for at least 5 minutes. This helps the juices redistribute, keeping the meat tender.
- Slice and serve – Slice against the grain for maximum tenderness. Drizzle with any remaining butter from the pan and a squeeze of lemon juice for extra flavor.
Notes
Want to make this dish even better? Here are some expert tips:
- Use a meat thermometer – Venison cooks fast, so checking the temperature prevents overcooking.
- Don’t skip the resting time – Letting the meat rest keeps it juicy and tender.
- Slice against the grain – This keeps each bite tender and easy to chew.
- Try marinating – If you have time, marinate the venison in olive oil, garlic, and herbs for a few hours for extra flavor.
- Make it ahead – You can season the venison up to 24 hours in advance and store it in the fridge for quick cooking later.