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Pan‑Seared Venison Tenderloin

Elegant pan‑seared venison—simply seasoned, seared to perfection, and finished with herb‑buttered flavors.

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Pan‑Seared Venison Tenderloin

Elegant yet effortless pan‑seared venison tenderloin—pure flavor, minimal fuss.
Servings: 2 People

Equipment

  • Cast iron skillet or heavy-bottomed frying pan
  • tongs or spatula
  • Cutting board + sharp knife
  • Instant-read meat thermometer (optional but helpful)
  • Plate for resting meat

Ingredients

  • 450 grams venison tenderloin or backstrap, trimmed
  • Salt & freshly ground black pepper
  • 2 tbsp oil (olive or neutral cooking oil)
  • 2 tbsp butter (optional, for richer flavor)
  • 2 garlic cloves, lightly crushed (optional)

Instructions

  • Prepare the meat Pat venison dry and season generously with salt & pepper on all sides.
  • Heat the pan Preheat skillet over medium-high heat until shimmering.
  • Sear the venison Add oil, then the venison. Sear 2–3 minutes per side, until a golden-brown crust forms.
  • Add butter & garlic (optional) Lower heat slightly, add butter and crushed garlic. Spoon the melted butter over the meat for 30 seconds.
  • Check doneness For medium-rare, internal temperature should be 125–130 °F (52–55 °C). Use thermometer or touch test.
  • Rest & serve Transfer to a plate and rest for 5–7 minutes before slicing. Slice and drizzle pan juices over meat.

Notes

  • Venison is lean—avoid overcooking to keep it tender
  • Resting allows juices to redistribute.
  • Skip butter & garlic if you prefer an even simpler prep.
  • Serve with quick sides like steamed greens or roasted potatoes.

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