How to Cook Venison Tenderloin

Because venison is very lean and prone to drying out, cook it quickly over high heat to medium-rare.

• Prep: Bring the meat to room temperature (about 30 to 60 minutes) and pat it completely dry. Season with salt, black pepper, and garlic powder.
• Sear: Heat a cast-iron skillet over high heat with 1 to 2 tablespoons of a high-smoke-point oil (such as avocado, grapeseed, or canola). Sear the tenderloin for about 6 minutes total, turning every 2 minutes to brown all sides.
• Finish: Most small tenderloins finish cooking directly in the skillet. For thicker cuts, transfer the pan to a preheated 375 °F (190 °C) oven for an extra 4 to 8 minutes.
• Target Temp: Pull the meat from the heat when a meat thermometer reads 120°F to 130°F for medium-rare. (50-55°C))
• Rest: Transfer to a cutting board and let it rest for 5 to 8 minutes; the temperature will rise to about 135°F (55-60 °C) before slicing into medallions.