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Venison Tenderloin a simply way
What to do when you are getting some venison tenderloin unexpectedly
Last week, while I was racking my brain over an overlock sewing machine my neighbor came to me with a bag of frozen goodies. He had tenderloin, ground meat and chuck meat- all venison.
Since this is not my usual type of food I prepare I thought to give it a try. I quickly defrosted the tenderloin and started cooking away!
How should I cook it?
My neighbor said tenderloin is done pretty fast, a few moments on each side and ready!
Easily said- which fry pan? I opted for a tin-lined copper fry pan.
I started with olive oil in the fry pan pan- so much that it would almost cover the bottom. You don't want any spots that are uncovered by food so you need a little more oil for this. I cranked up the heat and within 30 seconds (I cook on gas so it's right there...) I placed the 2 tenderloins inside the hot oil!
I left if on high medium high/high heat for around 5-6 minutes after which it has formed a nice crust as you can see on the picture! Using a pair of tongs I flipped the tenderloins to the next raw spot and left it there for another couple of minutes!
After around 10 minutes or so I turned off the gas flame, placed some aluminum foil to cover the pan and let it rest for another 10 minutes.
And voila- the venison tenderloin looks appetizing and done.
On the side I served some zucchini and little peppers fried in oil- also in tinned copper of course.
Thank you Charlie and bon appétit!
... still working on my overlock sewing machine though......
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How long to cook a venison tenderloin
- 1 Venison tenderloin