Venison Tenderloin Recipes

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VENISON TENDERLOINS



Venison Tenderloins image

"Venison is not typically the best meat for grilling, but with this marinade, the steaks come out tender, juicy and delicious," writes Brenda Koehmstedt of Rugby, North Dakota. "They're so tasty, in fact, that leftovers taste great cold--right from the fridge!"

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients 10

3/4 cup soy sauce
1/2 cup red wine vinegar
1/2 cup canola oil
1/3 cup lemon juice
1/4 cup Worcestershire sauce
2 tablespoons ground mustard
1 tablespoon coarsely ground pepper
1-1/2 teaspoons dried parsley flakes
2 garlic cloves, minced
8 venison tenderloin steaks (4 ounces each)

Steps:

  • In a shallow dish, combine the first 9 ingredients; add fillets and turn to coat. Cover and refrigerate for 8 hours or overnight., Drain and discard marinade. Grill fillets, uncovered, over medium-hot heat for 4 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts : Calories 179 calories, Fat 6g fat (1g saturated fat), Cholesterol 96mg cholesterol, Sodium 483mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

VENISON TENDERLOIN



Venison Tenderloin image

Oh so tender! Last night it was venison steak, tonight it is venison tenderloin. Thanks again Scott--and thank you Phillip! (another dear deer man!) Thanks Carrie and Tom!

Provided by Sweetiebarbara

Categories     Deer

Time 40m

Yield 1 tenderloin, 3 serving(s)

Number Of Ingredients 9

1 lb venison tenderloin (medallions)
1/2 teaspoon fresh ground pepper
3 medium onions (thinly sliced)
1 garlic clove (mashed and diced)
3 tablespoons butter
4 ounces mushrooms (fresh, sliced)
3 tablespoons flour
2 cups water
salt

Steps:

  • Lightly sprinkle tenderloins with pepper and set aside.
  • Sauté onions in 1 tablespoon butter.
  • Add garlic and cook another 3 minutes.
  • Add mushrooms, sautéing another 10 minutes.
  • When done, remove vegetables and add the rest of the butter.
  • Sauté venison 2-3 minutes per side.
  • When done, place on platter and return vegetables to pan.
  • Add flour stirring until it becomes a thick brown paste.
  • Add water, continuing to stir, until gravy is of desired consistency, adding more water if you wish.
  • Correct seasoning and pour over tenderloins.
  • Serve.

Nutrition Facts : Calories 353, Fat 15.9, SaturatedFat 8.3, Cholesterol 57.8, Sodium 112.8, Carbohydrate 18.1, Fiber 2.6, Sugar 5.5, Protein 36

VENISON TENDERLOIN WITH BERRY SAUCE AND CREAMY POTATOES



Venison Tenderloin with Berry Sauce and Creamy Potatoes image

Provided by Robert Irvine : Food Network

Time 1h2m

Yield 4 servings

Number Of Ingredients 19

3 medium Yukon gold potatoes
Kosher salt
3 tablespoons butter, room temperature
1 teaspoon ground nutmeg
1 tablespoon heavy cream, plus more if needed
Salt and freshly ground white pepper
2 venison tenderloins
Salt and freshly ground black pepper
3 tablespoons grapeseed oil
1 cup red wine
1 cup demi glace
1 small red onion, halved
2 sprigs fresh thyme
1 sprig fresh rosemary
1 tablespoon juniper berries
1 teaspoon sugar
1/3 cup blueberries
Salt and freshly ground black pepper
2 tablespoons butter

Steps:

  • For the potatoes: Peel the potatoes and cut into 1-inch chunks. Place the potatoes in a large saucepan of cold, salted water. Bring the water to a boil over high heat. When the water boils, lower the heat to medium and simmer the potatoes until they're fork tender, 15 to 20 minutes.
  • For the venison: Season both sides of the venison tenderloins with salt and pepper.
  • Heat a large saute pan over high heat and add the oil. When the oil is hot, but not smoking, add the tenderloins. Reduce the heat to medium and sear the tenderloins on all sides, 3 to 4 minutes per side. Remove the loins from the pan and let rest until ready to serve.
  • For the potatoes: Drain the potatoes well and transfer to a bowl. Mash the potatoes until there are no lumps. Stir in the butter, nutmeg, cream, salt, and white pepper. Stir until creamy, adding more cream if needed. You want smooth, creamy potatoes. Taste and season with more salt and white pepper, if needed.
  • For the sauce: In a small saucepan, combine all of the ingredients, except for the blueberries and butter. Bring the mixture to a boil over medium-high heat. Lower the heat, add the blueberries, and simmer until reduced a little and thickened, 8 to 10 minutes. Remove from the heat, strain the sauce back into the saucepan, season with salt and pepper, and then whisk in the butter. Hold warm until serving.
  • To plate: Spoon potatoes into the center of the plate. Slice the venison loin into 1/2-inch thick slices on a bias. Lay slices over potatoes. Top with sauce.

VENISON TENDERLOIN



Venison Tenderloin image

Marinate venison in a red wine based marinade for 12-36 hours depending on size of meat and age of deer. Then remove from marinade and grill or roast until meat is medium rare.

Provided by REDWINE48

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 13h35m

Yield 6

Number Of Ingredients 8

4 pounds venison tenderloin
1 cup red wine
½ cup apple cider vinegar
1 medium onion, chopped
2 cloves garlic, crushed
2 bay leaves
2 sprigs fresh thyme
2 sprigs fresh rosemary

Steps:

  • Combine the red wine, cider vinegar, onion, garlic, bay leaves, thyme and rosemary in a medium bowl, and mix well. Transfer to a large resealable bag, and put the venison tenderloin into the bag. Close tightly, pressing out as much air as you can. Place meat in the refrigerator to marinate, turning two or three times, for at least 12 hours.
  • Preheat the oven to 325 degrees F (165 degrees C). Remove meat from marinade, and place on a roasting rack in a roasting pan.
  • Roast in the oven for 2 to 2 1/2 hours or to your desired degree of doneness. For medium rare, the internal temperature of the roast should be at least 150 degrees F (65 degrees C) when taken with a meat thermometer. Let the roast stand for 15 to 20 minutes before carving.
  • While the tenderloin roasts, heat marinade in a saucepan over medium heat. Simmer until the liquid is reduced by 1/3. Serve with venison.

Nutrition Facts : Calories 345.4 calories, Carbohydrate 3.4 g, Cholesterol 211.7 mg, Fat 6.1 g, Fiber 0.4 g, Protein 57.4 g, SaturatedFat 2.4 g, Sodium 105.6 mg, Sugar 1.1 g

VENISON TENDERLOIN SANDWICHES



Venison Tenderloin Sandwiches image

Here in the Adirondack Mountains of upstate New York, venison is a staple food. My son-in-law supplies me with venison for these savory sandwiches. Prepared this way, the meat becomes very tender. - Patricia El-Zoghbi, Wells, New York

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 9

2 large onions, sliced
2 cans (4 ounces each) sliced mushrooms, drained
1/4 cup butter, cubed
1/4 cup Worcestershire sauce
8 venison tenderloin steaks (12 ounces), about 3/4 inch thick
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon salt, optional
4 hard rolls, split

Steps:

  • In a large skillet, saute onions and mushrooms in butter and Worcestershire sauce until onions are tender. Flatten steaks to 1/2 in. thick; add to the skillet. , Cook over medium heat about 3 minutes on each side or until meat reaches desired doneness. Sprinkle with garlic powder, pepper and salt if desired. Place two steaks on each roll; top with onions and mushrooms.

Nutrition Facts : Calories 423 calories, Fat 16g fat (0 saturated fat), Cholesterol 85mg cholesterol, Sodium 819mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges

VENISON TENDERLOIN WITH CABERNET SAUCE



Venison Tenderloin with Cabernet Sauce image

Another favourite venison recipe. This recipe considers farm-raised deer which is readily available in better butcher shops, or some larger super markets. A favourite cook offers up this recipe, and can be found in "Lee Bailey's Cooking for Friends". I like Lee Bailey's recipes because he shops for fresh ingredients; I have tried to make a habit of doing just that for each dinner party.

Provided by TOOLBELT DIVA

Categories     Wild Game

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 1/2 lbs axis venison loin or 2 1/2 lbs denver cut venison
2 cloves garlic, minced
salt and black pepper
2 tablespoons olive oil
1 1/2 cups cabernet sauvignon wine
1/2 cup shallot, coarsely chopped
1 small carrot, thinly sliced
1 bay leaf
2 sprigs parsley
1 cup beef broth
1 tablespoon cold unsalted butter

Steps:

  • Preheat the oven to 450 degrees F.
  • Rub the venison with garlic and sprinkle with salt and pepper.
  • Put olive oil in a heavy skillet.
  • Add venison and sear over high heat until browned on all sides- about 3 minutes Place in oven and roast until medium-rare; for 16- 20 minutes, turning once.
  • Meanwhile, combine the wine with the vegetables and herbs and bring to a boil.
  • Reduce by half over medium heat- about 8 minutes.
  • Strain out vegetables and discard.
  • In a saucepan, reduce broth by half over high heat- about 7 minutes.
  • Combine all the liquids.
  • When meat is done, remove to cutting board and cover loosely with foil.
  • Pour any fat from the pan and deglaze with the reduced liquids
  • Whisk in the cold butter and add salt and pepper.
  • Spoon a bit of sauce over each meat serving.

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