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Allow steaks to come to room temperature. (Approx. 20-30 minutes.) Coat deer steaks with salt and pepper. Over medium-high heat, add butter to skillet, and let melt and brown. When butter is melted and brown, gently place steaks in the skillet, making sure they don't overlap one another.
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Remove pan from heat and season with salt and four grinds of pepper, or to taste. Preheat oven to 350 degrees. Put 2 Tbsp. each of the oil and butter in a 12-inch ovenproof saute pan over medium.
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Instructions. In a bowl, mix together water and 2 tablespoon salt. Soak sliced deer meat in salt water overnight if you're able, or at least an hour. Heat vegetable oil in a skillet over medium heat to 325 degrees. Remove deer meat from refrigerator, and discard salt water.
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Marinate for about 3 to 8 hours. Allow the meat to sit at room temperature for 15 minutes before cooking it and pat it dry. Add the oil to the cast iron skillet and heat it over medium-high heat. Add the medallions to the skillet. Cook the medallions for about 1 minute; flip them and cook them for another 1 minute on the other side.
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Sprinkle a little salt over boiling sauce. Let this boil down for a few minutes, until the whole surface of the pan is covered in bubbles, and the wooden spoon leaves a trail when dragged through the center of the pan. Turn off the heat. Swirl in 1 tablespoon of the butter until it incorporates, then the other.
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Set tenderloin out 15 min before cooking. Add a splash of oil to the skillet and heat on medium-high until oil starts to smoke.. One way to make a tenderloin completely on the stovetop is to use a cast iron skillet and cut the meat into 1/2″ to 3/4″ medallions, sort of like a beef filet mignon.. Venison Tenderloin; Cooking oil; Sea.
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Step 3: Searing the Venison Tenderloin. To begin the cooking process, heat a pan over medium-high heat on your stovetop. Once the pan is hot, add a small amount of oil, such as olive or vegetable oil, and swirl to coat the bottom. Carefully place the seasoned venison tenderloin in the hot pan. Quick Tip: Searing the meat helps to lock in its.
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How To Cook Venison Tenderloin. Step 1: Season the tenderloin. To start, season the venison with salt and pepper on all sides. After it's seasoned, cover the venison and refrigerate it overnight. Step 2: Make the herb butter. In a bowl, combine the butter with the garlic, chopped rosemary, and chopped thyme.
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Season the tenderloin with salt, pepper, and your desired spices. Place the tenderloin in a slow cooker and add any additional vegetables or flavorings you like. Cook on low heat for 6-8 hours or on high heat for 3-4 hours, depending on the size of the tenderloin. Once cooked, slice the tenderloin and serve with the flavorful juices.
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Season one side of your tenderloins with salt and pepper. See notes above about seasoning. Heat cast iron pan over medium-high heat. Add lard or other cooking fat and let it melt. Place tenderloins, seasoned side down into the hot pan. Season the other side of the steaks and cook for 2-3 minutes per side.
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The first seared side generally takes ~ 1 minute more. Transfer to oven and cook an additional 7-10 minutes or until internal temperature of deer reaches 145F. Remember - the oven time will need to increase if you are working with a larger tenderloin (s). Let meat rest ~ 15 minutes and thinly slice. Add salt to taste.
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Tilt the pan to the side and baste the meat by spooning the butter and aromatics over the chops. Step 5: Once the internal temperature reaches about 115-125F, remove the meat from the pan. If you're grilling just flip and grill on each side for 2-5 mins. You do NOT want to cook venison over medium-rare. I like rare plus.
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Season with black pepper and then increase heat the oven to 400 degrees Fahrenheit. Your venison tenderloin should cook for about 30 minutes, until it reaches an internal temperature of 140 degrees Fahrenheit. Take the venison out of the oven and allow it to rest for five minutes before cutting it.
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In a skillet, melt the butter over medium-low heat. Add the garlic, rosemary, vinegar, and a pinch of salt and cracked pepper. Cook, stirring occasionally, for a few minutes to allow the aromatics to soften and infuse the butter, but don't let the milk solids toast; reduce the heat if needed. Remove from the heat and transfer to a small glass.
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Herb Butter: Create a compound butter with herbs like rosemary, thyme, or garlic and melt it over the cooked tenderloin for an extra burst of flavor. Pan Sauce: After removing the cooked meat from the pan, deglaze with wine or broth to create a rich sauce that complements the venison's natural taste.