Sauteed Venison Filets (Tenderloin)
Cut into 1.5″ slices
Sauteed Venison Tenderloin
“This is yummy, Mom!”
SAUTEED VENISON FILETS
Story behind the recipe: “I needed a quick way to prepare venison tenderloin that kept the meat TENDER! The key is to cook to medium.”
BNT Staff: Karen Chronister, Marketing Director
Bucket List Tour: British Isles Castles- Castles, Countryside & Capitals
Travel Rating: ★
Pair with: Sauteed Mushrooms and Onions, Smashed Potatoes, and Asparagus
Servings: 4 – 6
Ingredient List
1 Venison Tenderloin
2 T Ghee or Butter
Dash of Worcester Sauce or Coconut Aminos
1 Clove of Garlic, chopped or smashed
Salt & Pepper to taste
Recipe Instructions
Bring venison tenderloin to room temperature. Cut loin into 1.5 inch slices. Season with Worcester Sauce or Coconut Aminos and garlic. Let rest while heating cast iron skillet on medium-high. Melt ghee or butter until bubbling. Add tenderloin to hot skillet with tongs. Sear on one side for 3-4 minutes, then flip. Sear another 3 minutes or until outside is browned and inside is cooked to “medium.” Remove immediately to plate and season with salt and pepper. Cover with foil or serve immediately. Garnish with fresh herbs.
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Other Featured Recipes: Shoofly Pie
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