Wednesday, November 14, 2012

Venison Tenderloin Roast

I'm a lucky girl in many ways, but I am definitely lucky to have to step-father who shares the spoils of his hunting expeditions.  And last year, he got two deer, so there was a lot of sharing!

Since deer season is set to begin again in his area, I'm in a mad dash to finish all of the wonderful cuts of meat we got last year and this tenderloin is actually part of a larger roast I made into stew a few weeks back.  It was a small roast--maybe one pound tops--so it was perfect for a quick and yummy weeknight dinner for two.

Plus, once it was defrosted, it only took 10 minutes to prepare--start to finish! 

Pan-seared Venison Tenderloin
1 lb. tenderloin (whole)
2 Tbs. garlic powder
2 tsp. kosher salt
1 Tbs. cracked black pepper
2 Tbs. olive oil

Heat a frying/sautee pan over high heat.  Add olive oil.

Pat dry tenderloin with paper towels, and evenly apply garlic, salt, and pepper.

Once the oil is shimmery and just starting to smoke, add the tenderloin.  Cook for 2-3 minutes on each side--probably 4 sides--for a rare center and medium rare ends.  It should be dark brown but not burnt.  Turn off heat and remove loin to carving surface and tent with foil to rest for 5-10 minutes before carving and serving.

*You can use a similar preparation for a beef or pork tenderloin as well, if you finish it off in the oven since they are generally much larger than 1 lb.

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