How should I prepare a venison tenderloin? Should I prepare it as I would a pork tenderloin or a beef tenderloin?
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Yep! Your choice of beef-like seasonings, but no more than medium, preferably medium-rare. (130-135, 140 max) -
Hot and fast. No more than 130o. It'll cook fast.Comment
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IMHO for me just salt and pepper and then take it to 125 or so. I prefer venison closer to medium rare.Comment
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This reminds me of when I belonged to a hunt club. Every Sat morning we would have venison tenderloin, biscuits, and gravy for breakfast. There was a mild argument every week on whether or not to add onions.
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Venison tenderloin is a small/thin cut, so just cook it over direct heat until done. It only takes a few minutes. This cut you really want medium rare, regardless. It is so tender and delicious it's just incredible. Salt and pepper, nothing else. Don't even bother dry/wet brining it.
I've cooked many, they just need a little direct heat. It is food for kings and queens.
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Henrik makes a good point about the size of the tenderloin. Many people mistakenly call the venison loin or backstrap a tenderloin because of it similarity in size to a pork tenderloin. The loin muscle or backstrap comes from the outside of the rib cage from between the shoulders down to the middle of the back. It is shaped like a baseball bat and is usually between 12 and 18 inches long depending on the size of the deer (whitetail). It looks similar to a pork tenderloin but is actually analogous to the pork loin or beef filet. The venison tenderloin, on the other hand, comes from inside the rib cage and is only 5 to 10 inches long and very thin. If you cook it super fast and keep it medium rare it is one of the three best pieces of meat on a deer. (The other two are the tongue and the heart.) Sorry for the lecture, just trying to clear up a common mistake.Comment
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