Seared Venison with Rosemary Butter

This pan-seared venison tenderloin with garlic and rosemary butter is incredibly easy to make and full of flavour. Lightly seasoned and cooked to a perfect medium rare, the lean venison stays juicy and tender throughout. Cooking in a cast iron skillet ensures a nice crust, while the garlic herb butter provides a luxurious, melt-in-your-mouth finish. This recipe offers an effortless yet elegant way to highlight our newly stocked Discover Wildfoods venison tenderloin.

Serves 2

Ingredients

500g venison

60g butter, room temperature

1 garlic clove, minced

1 tbsp rosemary, finely chopped

2 tbsp neutral oil

Method

1. Start by seasoning your venison the night before if time permits. Pat it down with paper towel and salt liberally and place in the fridge uncovered overnight.
2. Bring your venison out of the fridge an hour before you want to cook it to warm it up slightly.
3. Mix the butter with the garlic and rosemary and set aside.
4. Place a cast iron pan on high heat and drizzle with oil.
5. Once hot, add in the venison and cook for 2 minutes.
6. Then turn and continue cooking for another 2 minutes.
7. Add in the butter and baste the tenderloins and cook until the internal temperature reaches 55 degrees celsius for medium rare.