deer tenderloin recipe
- The Best deer tenderloin recipe
- Herb-Roasted Deer Tenderloin with Red Wine Reduction
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Herb-Roasted Deer Tenderloin with Red Wine Reduction Works
- ❓ Frequently Asked Questions About Herb-Roasted Deer Tenderloin with Red Wine Reduction
The Best deer tenderloin recipe
Herb-Roasted Deer Tenderloin with Red Wine Reduction
A tender, flavorful way to prepare deer tenderloin using a simple herb crust and a rich red wine sauce. Perfect for game lovers who want a restaurant-quality dish at home.
🥘Ingredients
- 1.5 lbs deer tenderloin
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- ½ cup red wine
- ¼ cup beef broth
- 2 tbsp tomato paste
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
👨🍳Directions
-
1
Pat the deer tenderloin dry with paper towels and season generously with salt and pepper. -
2
In a small bowl, mix olive oil, rosemary, and thyme. Rub the herb mixture evenly over the tenderloin. -
3
Place the tenderloin on a rack in a roasting pan. Heat oven to 375°F. Roast for 20 minutes. -
4
Reduce oven temperature to 350°F. Add the pan to the oven and cook for another 15–20 minutes, or until the internal temperature reaches 145°F and the meat pulls apart easily. -
5
While the tenderloin cooks, prepare the sauce by combining red wine, beef broth, tomato paste, balsamic vinegar, and Dijon mustard in a saucepan. Simmer for 5 minutes. -
6
Once the tenderloin is done, pour the sauce over it and let it simmer together for 3–4 minutes to coat.
🔧Equipment
- Mixing bowl
- Cutting board
- Knife
- Oven-safe skillet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Herb-Roasted Deer Tenderloin with Red Wine Reduction Works
❓ Frequently Asked Questions About Herb-Roasted Deer Tenderloin with Red Wine Reduction
How do I know when the deer tenderloin is cooked through?
Use a meat thermometer to check the internal temperature of the tenderloin. For medium-rare, aim for 145°F, and for medium, 150°F. Avoid overcooking—deer meat can dry out quickly, so pull it off the heat just before it reaches the target temperature.
Can I marinate the deer tenderloin in advance?
Yes, marinate the tenderloin for at least 12 hours, but up to 24 hours in the fridge for deeper flavor. Pat it dry before marinating, and place it in a sealed container to prevent leaks. Avoid marinating longer than 48 hours to prevent excessive moisture loss.
What’s the best way to slice the deer tenderloin?
Slice the tenderloin against the grain for tenderness. Use a sharp, thin-bladed knife and cut into ½-inch thick slices for even cooking. For a more decorative presentation, arrange slices in a fan shape or fan them out slightly to create a rustic look.
Should I pan-sear or roast the deer tenderloin?
Pan-sear works well for a crispy exterior, but roasting gives a more even cook. If pan-searing, sear the tenderloin in a hot skillet with oil for 2–3 minutes per side before moving it to a lower oven temperature. Roasting at 325°F ensures even cooking without drying out the meat.
How can I make sure the deer tenderloin stays moist?
Rest the tenderloin for 10–15 minutes after cooking to redistribute juices. Avoid cutting into it immediately—this helps retain moisture. If using a marinade, brush it on just before cooking, and avoid overcrowding the pan or oven to prevent steaming instead of browning.
