As with other animals, deer tenderloin muscles do the least amount of work during the animal’s lifetime. This means they’re the most tender cut available, with a buttery smooth texture (apart from the braising cuts, which must be slow cooked) and a sweet, robust flavor.
Venison tenderloin is a very versatile, easy to prepare cut that can be roasted whole, sliced into medallions, or finely minced for tartare.
Venison has extremely low levels of fat - significantly less than skinless chicken. It is also lower in cholesterol than beef or lamb, while being high in iron and zinc. What fat it has is good fat, with high levels of healthy omega 3 fatty acids.Add Review
Recipes & Tips:
Venison pairs well with fruit flavors like apples, pears, and cherries. Also consider cooking with fresh mushrooms, sweet potatoes, juniper berries, thyme, & rosemary. Sweet potatoes, polenta, and risotto make good starch pairings.
It is important not to overcook venison. Because it is so low in fat, cooking it too long can make it tough. Most chefs prefer to serve venison either rare or medium-rare.* They often slice venison tenderloins into 1 inch thick medallions, then sauté them over high heat for about 2 minutes per side before serving them with a flavorful sauce.
*The USDA recommends cooking all farmed game meats to an internal temperature of 160 degrees.
Store the venison tenderloin in your freezer until you're ready to use them - thaw only what is needed.
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