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
- 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.
- Bring your venison out of the fridge an hour before you want to cook it to warm it up slightly.
- Mix the butter with the garlic and rosemary and set aside.
- Place a cast iron pan on high heat and drizzle with oil.
- Once hot, add in the venison and cook for 2 minutes.
- Then turn and continue cooking for another 2 minutes.
- Add in the butter and baste the tenderloins and cook until the internal temperature reaches 55 degrees celsius for medium rare.
