Pan Fried Venison Tenderloin Recipe
Tender, juicy, and full of rich flavor, this pan fried venison tenderloin is one of the easiest ways to enjoy wild game. With just a few simple ingredients and less than 15 minutes from start to finish, this recipe lets the natural flavor of the venison shine.
Servings: 4 Servings
Calories: 304kcal
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Equipment
Ingredients
- 16 Ounces Venison Tenderloin
- 3 Tablespoons Olive Oil
- 3 Tablespoons Butter
- Salt to taste
- Black Pepper to taste
Instructions
How to Make Pan Fried Venison
- Heat a large skillet over medium-high heat.
- Add the butter and olive oil. Allow the butter to melt completely.3 Tablespoons Olive Oil, 3 Tablespoons Butter
- While the pan heats, slice the venison tenderloin into ¼-inch thick medallions.16 Ounces Venison Tenderloin
- Season both sides lightly with salt and pepper.Salt, Black Pepper
- Place the slices into the hot skillet in a single layer. Do not overcrowd the pan. Cook in batches if necessary.
- Fry each slice for 1 to 2 minutes per side until the edges develop a rich golden-brown crust and the center remains slightly pink.
- Remove from the pan and let the meat rest for 3 to 5 minutes before serving.
Notes
Tips for Perfect Venison
- If your venison has been refrigerated, let it sit at room temperature for about 15 to 20 minutes before cooking. This helps it cook more evenly and develop a better crust.
- For the best flavor, slice the tenderloin into evenly sized medallions so each piece cooks at the same rate.
- Venison cooks much faster than beef. For the most tender results, cook just until the edges are browned and the center remains slightly pink, then let the meat rest for 3 to 5 minutes before serving.
- Don't overcook it. Venison is very lean and dries out quickly.
- Preheat the pan well. A hot skillet creates a beautiful sear.
- Cook in batches. Crowding the pan lowers the temperature and causes the meat to steam instead of brown.
- Let it rest. Resting allows the juices to redistribute throughout the meat.
Nutrition
Calories: 304kcal | Carbohydrates: 0.01g | Protein: 26g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 119mg | Sodium: 126mg | Potassium: 363mg | Sugar: 0.01g | Vitamin A: 262IU | Calcium: 8mg | Iron: 4mg