I am excited to share with you my favorite recipes for venison tenderloin, which are not only delicious but also straightforward to prepare. Each recipe offers a unique taste experience, starting with the Garlic Herb Butter, which is so good you may want to slather it on anything that needs butter, and going on to Lemon Thyme, which is a tasty way to dress up a tenderloin.

And then we come to Balsamic-Glazed Venison, a sweet and sour, super easy dish that will have your friends and family raving about your next cooking endeavor.

The 14 Best venison tenderloin recipes

1. Garlic Herb Butter Venison Tenderloin

Venison Tenderloin with Garlic Herb Butter is a delectable dish made with venison tenderloin and a luscious mixture of unsalted butter, minced garlic, fresh rosemary, and thyme. The added flavors of this heavenly dish are complemented by the tenderloin being seared to perfection in olive oil.

Ingredients

1 venison tenderloin (approximately 1 to

1.5 pounds)
3 tablespoons unsalted butter
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
Salt and pepper, to taste
1 tablespoon olive oil

Instructions

1. Heat the oven to 400°F (200°C). On all sides, give the venison tenderloin a good seasoning of salt and pepper.

2. In a big skillet safe for the oven, pour in the olive oil, and put it over medium-high heat. Sear the tenderloin all over till it’s brown, and do this for each side about 2-3 minutes.

3. In a small bowl, combine butter, garlic, rosemary, and thyme. Spread this mixture on top of the tenderloin after it has been seared.

4. Move the frying pan to the heated oven and roast for 10-12 minutes or until the inside of the meat reads 130°F (54°C) for medium-rare. Rest it for 5 minutes before slicing and serving.

2. Grilled Venison Tenderloin with Chimichurri

Venison tenderloin is a delectable cut of meat. When prepared en grill, as this recipe offers, the tenderloin is paired with a zesty chimichurri sauce that complements the natural flavors of the meat.

Indeed, if one were to season venison tenderloin with compatible accompaniments, the ingredients of chimichurri sauce would certainly make the cut. The sauce is a blend of parsley, garlic, olive oil, and red wine vinegar, which makes it sing with flavor.

Ingredients

Venison tenderloin (about

1.5 pounds)
Olive oil
Salt
Black pepper
Fresh parsley (1 cup, chopped)
Garlic cloves (4, minced)
Red wine vinegar (3 tablespoons)

Instructions

1. The grill should be set to medium-high heat. Ensure that the venison tenderloin is coated with olive oil, and then coat it with a generous amount of salt and a large amount of black pepper. Pay close attention as you tend to these details because the venison is a lean meat and can easily taste bland if not seasoned well.

2. In a bowl, combine the chopped parsley, minced garlic, olive oil, and red wine vinegar to make the chimichurri sauce. Put aside.

3. The venison tenderloin should be placed on a preheated grill to cook for about 4 to 5 minutes on each side. While cooking, keep an eye on the meat to ensure it doesn’t overcook; medium rare is recommended and can be achieved when the tenderloin reaches an internal temperature of about 130°F.

4. Allow the venison to sit for 5 minutes before cutting it into slices. Serve with the chimichurri sauce poured over the top.

3. Balsamic-Glazed Venison Tenderloin

Venison tenderloin is the star of the sophisticated dish Balsamic-Glazed Venison Tenderloin. It is marinated in a delicious glaze made from balsamic vinegar, minced garlic, olive oil, and brown sugar.

The tenderloin can be served with a garnish of fresh rosemary, which is another optional element.

Ingredients

Venison tenderloin (about

1.5 pounds)
1/2 cup balsamic vinegar
2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons brown sugar
Salt and pepper to taste
Fresh rosemary sprigs (optional for garnish)

Instructions

1. Heat your oven to 375°F (190°C). Wipe the venison tenderloin dry with paper towels and coat it generously with salt and pepper.

2. In a small saucepan over medium heat, mix the balsamic vinegar, garlic, and brown sugar. Pay attention while cooking—don’t let the mixture boil—because what you want is for the sugar to dissolve and for the sauce to thicken, which it will do once it reaches a simmer and stays there for about 5 minutes.

3. Heat the olive oil in an ovenproof skillet over medium-high heat. Sear the deer on all sides until browned, about 2-3 minutes per side.

4. Coat the seared tenderloin with balsamic glaze and move the skillet to the oven. Roast the venison until it reaches the desired doneness, about 15-20 minutes for medium-rare. Let it rest for 5 minutes before slicing. If desired, garnish the venison with rosemary and serve.

4. Venison Tenderloin with Red Wine Reduction

Red Wine Reduction with Venison Tenderloin is a sophisticated dish consisting of a perfectly seared venison tenderloin complemented by a sauce made from red wine, beef broth, butter, and fresh thyme. The sauce, as with many sauces served alongside venison, marries sweet and savory elements that in some ways parallel the flavor of the meat itself.

Ingredients

1 venison tenderloin (approximately 1 to

1.5 pounds)
Salt and freshly ground black pepper
2 tablespoons olive oil
1/2 cup red wine
1/4 cup beef broth
1 tablespoon unsalted butter
1 teaspoon fresh thyme leaves#

Instructions

1. Generously season the venison tenderloin with salt and black pepper.

2. In a big skillet, warm the olive oil over medium-high heat. Sear the deer meat on all sides until it is browned, which should take about 3 to 4 minutes for each side to cook thoroughly.

3. Take the venison out and permit it to rest. In the identical frying pan, add red wine to deglaze and lift off the bits. Incorporate beef broth and diminish the liquid by half.

4. Combine butter and thyme in the reduction, seasoning it to taste before spooning it over the venison.

5. Pan-Seared Venison with Mushroom Sauce

Mushroom Sauce with Pan-Seared Venison Tenderloin is a savory dish that centers around tender venison tenderloins seasoned with salt and pepper, seared in olive oil, and served with an unfathomably rich mushroom and garlic cream sauce.

Ingredients

Venison tenderloins (about 500g)
Salt and freshly ground black pepper
Olive oil (2 tablespoons)
Butter (2 tablespoons)
Mushrooms (such as cremini or button, 200g, sliced)
Garlic cloves (2, minced)
Heavy cream (1 cup)

Instructions

1. Venison tenderloins need seasoning. Apply salt and pepper to both sides of each tenderloin. Set a large skillet over medium-high heat and add olive oil. Sear the tenderloins in the skillet for 3-4 minutes on each side until browned. Remove from the skillet and let rest.

2. In the same skillet, reduce heat to medium, add butter, and sauté the mushrooms until golden and their moisture is released. Add minced garlic and sauté for another minute.

3. Add the heavy cream and mix well, using a spoon to scrape the flavorful browned bits off the bottom of the pan. Let the sauce simmer for about 5 minutes, or until it thickens slightly. Taste the sauce and adjust the seasoning as necessary.

4. Cut the rested tenderloins of venison into pieces and serve with the sauce of mushrooms poured over the top.

6. Bacon-Wrapped Venison Medallions

Bacon-Wrapped Venison Medallions
Venison tenderloin wrapped in bacon is a savory dish. The tenderloin is seasoned with olive oil, garlic powder, black pepper, and salt before being cooked over high heat.

This combination of seasonings and cooking methods makes for a delightful array of flavors. If you want a little more flavor, you might add some chopped rosemary to the tenderloin before wrapping it in bacon.

Ingredients

Venison tenderloin, cut into medallions
Bacon strips
Olive oil
Garlic powder
Black pepper
Salt
Fresh rosemary (optional)

Instructions

1. Set your grill or oven to medium-high heat to warm it up.

2. Take a strip of bacon and wrap it around each medallion of venison, securing it with a toothpick.

3. Apply olive oil to the medallions, and season them with garlic powder, black pepper, and salt.

4. Broil or bake the medallions about 5-7 minutes on each side, or until the venison is cooked to your desired doneness and the bacon is as crispy as you like it. If desired, garnish with sprigs of fresh rosemary before serving.

7. Coffee-Rubbed Venison Tenderloin

Venison Tenderloin Coffee Rub features tender wild game coated with a flavorful mix of finely ground coffee, brown sugar, smoked paprika, garlic powder, salt, and black pepper—the secret to achieving a beautifully seared and aromatic venison dish every time.

Ingredients

• 2 venison tenderloins
• 2 tablespoons finely ground coffee
• 1 tablespoon brown sugar
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. In a small bowl, mix the ground coffee, brown sugar, smoked paprika, garlic powder, salt, and black pepper to create the coffee rub.

2. The tenderloins of venison should be dried with paper towels. Then, the coffee mixture should be rubbed into the tenderloins so that they are completely covered.

3. Prepare your grill or cast-iron skillet to be at medium-high heat. Sear the tenderloins for approximately 2-3 minutes per side until a glorious crust forms, then lower the temperature to medium and continue cooking until they reach your desired level of doneness, which for us was about 5-7 more minutes for medium-rare.

4. Take the venison off the heat and let it rest for 5 minutes before you carve it and serve.

8. Venison Tenderloin with Blueberry Sauce

Blueberry Sauce enhances seared venison tenderloin in this elegant, savory dish. The sauce features fresh or frozen blueberries that are cooked with balsamic vinegar, honey, and thyme.

Venison, being very lean, needs a sauce this flavorful to bring out its best.

Ingredients

• 1 pound venison tenderloin
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 cup fresh or frozen blueberries
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1 teaspoon fresh thyme leaves

#

Instructions

1. Venison tenderloin requires salt and pepper seasoning all around. Olive oil needs to be in a skillet, over a medium-high setting. A couple of minutes, or two or three, on each side should suffice to yield (what should be) a nicely browned piece of meat. Remove it from heat and let it rest as you would any other cut of meat.

2. In the same skillet, add the blueberries, balsamic vinegar, and honey. Mix and cook until the blueberries start to let go of their juices and the sauce begins to thicken, about 5 minutes.

3. Incorporate the newly taken thyme leaves. Return the venison to the sauce, coating it well in the blueberry concoction. Apply a gentle heat for another 2-3 minutes, just long enough to bring it up to temperature.

4. Cut the deer tenderloin into slices and serve with the blueberry sauce drizzled on top.

9. Honey Garlic Venison Tenderloin

Honey Garlic Venison Tenderloin has tender venison marinated in a savory blend of honey, soy sauce, and garlic, making for a dish that is both delicious and simple to prepare—a true showstopper if you’re wanting to up your dinner game.

Ingredients
1 pound venison tenderloin
3 tablespoons honey
2 tablespoons soy sauce
4 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon black pepper
Salt to taste

Instructions

1. Make the marinade by blending honey, soy sauce, minced garlic, olive oil, black pepper, and salt in a bowl.

2. Put the venison tenderloin into a shallow dish or a resealable plastic bag and pour the marinade over it. Place in the refrigerator and marinate for at least 2 hours.

3. Set the temperature of the oven to 375°F (190°C). Take the venison out of the marinade and put it into a hot, medium-high skillet. Sear the meat for 2-3 minutes on each side until it is well-browned across the surface.

4. Place the venison in a baking dish and cook it in the oven, which has been heated to 425°F (220°C), for about 15 to 20 minutes. Depending on how you like your meat, you should check the internal temperature, which should register 145°F (63°C) if you want it medium-rare. Once the seared meat comes out of the oven, let it sit for a few minutes before slicing and serving.

10. Asian-Marinated Venison Tenderloin

Discover the delicious taste of Asian-Marinated Venison Tenderloin. Its marinade is an artful blend of soy sauce, sesame oil, and rice vinegar—a delicate balance of savory, nutty, and tart flavors—together with honey, for just the right touch of sweetness; garlic, for punch; and ginger, which adds an irresistible aroma to the tender venison.

Ingredients

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• 1 pound venison tenderloin
• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger

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Instructions

1. In a medium bowl, combine soy sauce, sesame oil, rice vinegar, and honey. Add minced garlic and grated ginger for a mouthwatering marinade. Whisk the ingredients until well blended.

2. Put the venison tenderloin in a shallow dish or a resealable plastic bag. Pour the marinade over the tenderloin, making sure it is well coated. Place in the refrigerator for at least 3 hours, but preferably overnight, to let the flavors marry.

3. Heat your grill or stovetop grill pan to medium-high. Take the deer meat out of the marinade and dry it off with paper towels.

4. Venison should be grilled for about 3-4 minutes per side, or until it reaches the desired level of doneness. Once removed from the grill, give the meat a few minutes to rest before slicing and serving.

11. Herb-Crusted Venison with Dijon Mustard

Dijon mustard is the first ingredient in the recipe for Herb-Crusted Venison with Dijon Mustard. It plays an important role in the dish.

Venison has such a delicate flavor, and mustard not only complements the flavor but also helps create a crust on the meat. The recipe says to use “fresh breadcrumbs,” which is key.

They hug the tenderloin in an amazing way and also contribute to a crust that has the right amount of texture and flavor.

Ingredients

Venison tenderloin (about 1 to

1.5 pounds)
2 tablespoons Dijon mustard
1/2 cup breadcrumbs
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
Salt and pepper, to taste
Olive oil

Instructions

1. Set the oven to 400°F (200°C) to begin the preheating process. The venison tenderloin must go into the oven as dry as possible, so don’t be shy about using a paper towel to pat the meat down. Once the meat has been towel-dried, season it liberally with salt and pepper.

2. Evenly cover the surface of the tenderloin with a layer of Dijon mustard.

3. In a bowl, mix together the breadcrumbs, minced rosemary, minced thyme, and a pinch of salt. Press this herb mixture onto the mustard-coated venison to form an even crust.

4. A few tablespoons of olive oil in an oven-safe skillet over medium-high heat is where you want to start. Once the oil is hot, place the venison in it and sear it for 2-3 minutes on each side, getting a nice crust on the outside. After both sides are seared, it’s time to move the skillet to the oven and let the venison roast in there. Set the timer for 10 minutes, but check the temperature often after that. The venison is done when it has reached your desired level of doneness. Afterward, let it rest.

12. Smoked Venison Tenderloin

A game dish, tender smoked venison loin is delightful. This is how it came to be.

A tenderloin of venison was seasoned with garlic powder, smoked paprika, black pepper, and coarse salt. Blessed were the hands that touched the raw meat, for they finished the task with olive oil and an optional mix of fresh herbs.

Ingredients

1 venison tenderloin (about 1-2 pounds)
Olive oil or melted butter, for coating
2 tablespoons coarse salt
1 tablespoon freshly ground black pepper
2 tablespoons garlic powder
1 tablespoon smoked paprika
Fresh herbs, such as rosemary or thyme (optional)

Instructions

1. The tenderloin from the deer must be prepared first by rinsing it under cold water and then by drying it. The cut of meat needs to be coated with oil or fat of some kind first to help the meal season adhere and not just fall off when reliant on gravity. A thin layer of olive oil would be my choice, but you might go with melted butter if you would like to keep things more traditional.

2. In a small bowl, combine the coarse salt, black pepper, garlic powder, and smoked paprika. Rub the tenderloin thoroughly with the spice mix, covering all sides first and then going over it again to ensure that the spices get into any nooks and crannies. You can add fresh herbs to the mix if you desire.

3. Set your smoker to 225°F (107°C) and add wood chips for smoking. Your choice of smoking wood, such as hickory or applewood, will impart its flavor to the venison tenderloin. Place the meat on the smoker grate and let it cook for 2 hours.

4. Venison tenderloin should be placed in the smoker for about

1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare. Once the meat reaches this temperature, remove it from the smoker, cover it with foil, and let it rest for about 10 minutes. Then slice and serve the tenderloin.

13. Venison Tenderloin with Cranberry Relish

A delightful dish to prepare is Venison Tenderloin with Cranberry Relish. This dish consists of venison tenderloin that has been seasoned with salt and pepper, seared in olive oil, and paired with a relish of fresh cranberries, sugar, orange juice, and balsamic vinegar.

The relish is what makes the dish pop.

Ingredients

• 1 pound venison tenderloin
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 cup fresh cranberries
• 1/4 cup sugar
• 1/4 cup orange juice
• 1 tablespoon balsamic vinegar

Instructions

1. Your oven should be set to 375 degrees Fahrenheit (190 degrees Celsius). The venison tenderloin requires seasoning with salt and pepper on every side.

2. In a skillet over medium-high heat, heat the olive oil. Brown the tenderloin in the skillet, searing it on each side for about 2-3 minutes.

3. Move the seared tenderloin to a baking dish and place it in the oven. Bake the tenderloin for 12-15 minutes, or until its internal temperature hits 135 degrees Fahrenheit. That’s the target temp for medium-rare beef, which is just slightly warm in the center.

4. In the meantime, mix the cranberries, sugar, orange juice, and balsamic vinegar in a saucepan. Cook over medium heat until the cranberries burst and the sauce thickens, about 10 minutes. Plate the venison and serve with a side of the cranberry relish.

14. Lemon Thyme Venison Tenderloin

Venison Tenderloin with Lemon Thyme is a delightful dish that showcases the unique flavor of venison. The tenderloin is marinated in olive oil, fresh lemon thyme, minced garlic, and lemon zest before being seared and roasted to juicy, succulent perfection.

This is a dish that even your most-thyme-challenged friends will love!

Ingredients

1 venison tenderloin (about 1 to

1.5 pounds)
2 tablespoons olive oil
2 teaspoons fresh lemon thyme leaves
2 cloves garlic, minced
Zest of 1 lemon
Salt and pepper to taste

Instructions

1. Set your oven to 400°F (200°C) to begin the preheating process. While the oven takes care of that, grab a small bowl and let’s make a marinade. The marinade is an aromatic combination of olive oil, lemon thyme, minced garlic, lemon peel, and a pinch each of salt and pepper. Mix those ingredients in the small bowl and you’re good to go!

2. Massage the marinade into the venison tenderloin, distributing it everywhere and evenly. Let this wild game—deer—dine at room temperature for the same 15-20 minutes it would take for a domestic fowl to do so before proceeding with the next steps.

3. Place a large oven-safe skillet over medium-high heat on the stovetop. When the skillet is hot and ready, add the venison tenderloin and sear it on all sides until it is nicely browned. Aim for about 2 minutes of cooking time for each side of the tenderloin.

4. Put the skillet in the oven that you have already heated and roast for 10-15 minutes. The meat’s internal temperature should be 135°F (57°C) for medium-rare. Remove it from the oven and let it rest as you would any roast. Do let it rest! Slicing and serving are next on the agenda.