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Pan Seared Venison Tenderloin

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This recipe comes from my family roots. A long line of wildlife conservationists, nature enthusiasts, and wild game lovers. I also have a recipe for garlic seared venison heart that seriously is so good.

Pan Seared Venison Tenderloin

  • Servings: 4 oz
  • Yield: 4 servings
  • Prep Time: 24 hr
  • Cooking Time: 20 min


  • Juice of 1 Lemon
  • 15 dashes of Worcestershire Sauce
  • 1 tbls Brown Sugar
  • 1 tsp Cayenne Pepper
  • 3 Garlic Cloves, chopped
  • 2 tbls fresh chopped parsley
  • 1 tbls fresh chopped thyme
  • 1 lb venison tenderloin
  • 2 tbls butter


  1. Combine first seven ingredients into resealable plastic bag and mix well (I use ziplock)
  2. Add tenderloin to bag and massage marinade on meat
  3. Close bag and keep in fridge overnight
  4. When ready to cook, remove meat and pat dry
  5. Add butter to heavy bottom skillet, heat to medium-high
  6. Place tenderloin in skillet and cover with splash guard, cook 5 minutes
  7. Flip and cook another 5 minutes
  8. Remove from pan, cover with foil, rest for 10 minutes
  9. Slice for a perfect medium rare
  10. Serve and enjoy!

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