How To Make Deer Tenderloin: Cast Iron Skillet Recipe
If you’re looking for the perfect way to prepare deer tenderloin, you’re in the right place. Stick around and let me show you how to make deer tenderloin my favorite way. This is the best way to make this most tender cut of meat, ensuring a flavorful, juicy, and memorable dish. Whether you call it deer tenderloin, venison loin, belly loin, or venison backstrap, this wild game recipe will have everyone coming back for seconds. I love this recipe and I hope you do too.
Deer Tenderloin: Cast Iron Skillet Recipe
Equipment
- cast iron skillet (or non-stick skillet)
Ingredients
- 1-2 deer belly loins or backstraps
- 3 tbsp. butter
- salt (enough to salt the front and back of each loin)
- pepper (enough to salt the front and back of each loin)
- Beef Bullion Paste (enough to cover the front and back of each loin)
Instructions
- Get tenderloins out of the fridge and put them in a pan that is big enough to hold both of them for seasoning purposes.
- Coat both sides of the loins with the beef bullion paste.
- Salt and pepper both sides of the loins.
- Let them sit out at room temperature for around 45 minutes to an hour.
- When you are ready to bake, preheat your oven to 425°.
Top of Stove Cast Iron Cooking for Loins
- Melt 3 tablespoons of butter over medium heat in a cast iron skillet.
- Once the butter is bublly and melted, add in the loins.
- Cook for 3 minutes and then flip. Make sure you set your timer.
- Cook for 3 more minutes. Make sure you set your timer.
- Put the cast iron skillet with the loins straight into the preheated oven for 9 minutes.
- Take them out of the oven and out of the skillet. They should be 140°.
- Put the loins on a cutting board with a place for juice around the edges.
- Let the loins rest for 10 minutes.
- Thinly sliced each loin.
- Add the sliced pieces back into the skillet and stir them around so that all the butter and salty bullion and seasoning can coat each thinly sliced piece. You are not cooking it, just getting all the juices on it.
Why Deer Tenderloin is a Favorite
Deer tenderloin is widely regarded as the most tender cut of meat from a deer. My husband, an avid hunter, is always thrilled to bring home wild game, and I love finding new ways to prepare it. Over the years, this has become my favorite venison tenderloin recipe. It’s simple, uses minimal ingredients, and delivers the best results every single time. Wild game is always clean, locally sourced, and fresh. I know exactly where it has been and who has handled it.
Preparing Your Venison Loin
The key to a perfect venison recipe is starting with proper preparation. Make sure your deer tenderloin is brought to room temperature before cooking. This step ensures even cooking and helps avoid overcooking the outside while the inside remains underdone.
Simple Ingredients for a Flavorful Dish
You don’t need a long list of ingredients to make deer meat shine. Here’s what you’ll need:
Fresh deer tenderloin or venison backstrap or belly loin
Butter or olive oil ( I always use butter)
Salt and pepper
Beef Bullion Paste (I use Better Than Bullion-pictured in post)
Cooking the Venison Tenderloin in a Cast Iron Skillet
The best way to cook deer tenderloin is by using a cast iron skillet. It helps achieve a beautiful sear, locking in the juices and flavor.
Step 1: Season the Meat
Pat the venison loin dry with paper towels and generously season it with salt, pepper. and beef bullion paste. Make sure to coat all sides.
Step 2: Preheat Your Skillet
Melt the butter in your cast iron skillet over medium heat. Having a hot skillet is important.
Step 3: Sear the Venison Loin
Once the skillet is hot, carefully lay the deer tenderloin in the pan. Sear for about 2-3 minutes on each side to create a golden-brown crust. Remember to set the timer so you don’t mess up the cooking time!
Step 4: Cook to Perfection
Put the cast iron skillet directly into the oven that has been preheated to 425 degrees. Cook for nine minutes until the internal temperature reaches 140 degrees. Use a meat thermometer for accuracy; this is critical for achieving the best results. Don’t over cook it!
Step 5: Rest the Deer Loin
Once the venison tenderloin is cooked to perfection, transfer it to a cutting board and let the meat rest for 10 minutes. Resting allows the juices to redistribute, making every bite tender and flavorful.
Step 6: Thinly Slice the Tenderloin
I think this step is so important. Thinly slice the tenderloin and then add it back into the cast iron pan and stir it around in the simple pan sauce that was created with the bullion and butter.
Tips for Serving Deer Tenderloin
For the best presentation, slice the meat thinly using a sharp knife. Serve it with a side of roasted vegetables, mashed potatoes, or a fresh salad. This venison backstrap recipe will produce the best tasting pieces of meat ever.
Storing Leftovers
If you’re lucky enough to have leftovers, store the sliced venison loin in an airtight container in the refrigerator for up to three days. Reheat gently to preserve the tenderness.
Why This Simple Recipe Works
This deer tenderloin recipe is a go-to for a reason. It uses simple ingredients to let the natural flavor of the wild game shine. Cooking to the perfect internal temperature of 140 degrees and allowing the meat to rest are the secrets to a juicy, tender result.
A Few Final Thoughts
Cooking wild game, like deer meat, can seem intimidating at first, but with the right techniques, it’s incredibly rewarding. Whether you’re a seasoned chef or trying venison for the first time, this favorite venison tenderloin recipe is sure to impress.
My husband always says this is one of the best venison dishes he’s ever had, and I have to agree. With a little preparation and a trusty cast iron skillet, you’ll create a meal that celebrates the bounty of the outdoors. You will be encouraging your husband to get out there during deer season this year!
So, grab that venison backstrap, set the timer, and get ready to enjoy the most tender cut of meat in a way that’s simple, flavorful, and unforgettable. Enjoy and let me know if you have any questions!
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This looks so good! I’ve had elk but I haven’t had deer yet. My husband has his hunting license but things have just been too busy this year for him to go hunting. Maybe next year he’ll get a deer. I’d love to try it!
I hope that you get to as well! It is delicious and very easy to make:)
Thank you for sharing!
Of course! You are welcome.