Pan Seared Venison Tenderloin with Garlic Herb Butter

Pan Seared Venison Tenderloin with Garlic Herb Butter

Tender and juicy fresh venison tenderloins are seasoned simply and seared perfectly in a cast iron skillet before being topped with a garlic herb butter that is loaded with flavor. There are no gamey venison steaks here when you use this fool-proof cooking method!

Ingredients

  • 1 ½ pounds fresh venison tenderloin

    cut into two equal pieces

  • 1 tablespoon Kosher salt
    more or less to taste
  • 2 teaspoons Freshly cracked black pepper
    more or less to taste
  • ½ cup salted butter

    at room temperature

  • 2 tablespoons minced garlic
  • 1 TBSP minced fresh rosemary
  • 1 TBSP minced fresh thyme
  • 2 tablespoons grapeseed oil

    for cooking

Directions

  1. 1

    24 hours ahead of time, pat the tenderloin dry with paper towel and season liberally on all sides with 1 tablespoon kosher salt and 2 teaspoons freshly cracked black pepper, more or less, to taste. (I season meat like I am still working in restaurants, and I know not everyone does that).

  2. 2

    Leave the tenderloin uncovered and place in the fridge overnight.

  3. 3

    An hour before cooking, remove the tenderloin from the fridge. (It is important to allow any meat you’re cooking to warm slightly before cooking to avoid it becoming tough.)

  4. 4

    While the tenderloin warms, mix together ½ cup room temperature salted butter with 2 tablespoons minced garlic, 1 TBSP minced fresh rosemary leaves, and 1 TBSP minced thyme leaves. Set garlic herb butter aside.

  5. 5

    When ready to cook, place a cast iron pan over high heat and allow to heat for 2 minutes. Add in 2 tablespoons grapeseed oil (or another high heat oil, such as avocado) and heat until shimmering. Add the tenderloin pieces to the pan, being sure not to touch, move, or disturb the meat (this is how you get a lovely crust on the meat). Cook tenderloin for 5 minutes and flip. Add a generous dollop of garlic herb butter to the top of each piece of venison.

  6. 6

    Cook for another 5 – 8 minutes more, depending on how done you like your tenderloin. As the venison cooks, the butter will melt around it.

  7. 7

    During the last two minutes of cooking, carefully tilt the pan so the butter gathers in one area of the pan. Continually spoon the melted butter onto the tenderloin to baste it, being sure to get all those good bits of garlic and herbs onto the meat.

  8. 8

    Remove the venison from the pan and allow to rest on a plate for five minutes before slicing and serving. If desired, drizzle even more of the pan drippings and flaky salt onto the sliced venison!

Pan Seared Venison Tenderloin with Garlic Herb Butter

Pan Seared Venison Tenderloin with Garlic Herb Butter

4.9(27)

Similar Recipes

Skillet Seared Steak with Garlic Butter

Skillet Seared Steak with Garlic Butter

An easy, straight forward method that uses basic ingredients to cook an excellent steak! A recipe everyone in the whole family will love. Works great with Ribeye or New York strip steak, use what you prefer or what's on sale. If you don't have the thyme try rosemary or just omit it altogether you'll still have a delicious steak.

15 minutes
Beef Tenderloin Roast (Herbed Garlic Butter)

Beef Tenderloin Roast (Herbed Garlic Butter)

This garlic herb beef tenderloin roast gives your average steak a major (easy) upgrade! It also makes for stunning main for Christmas and the holidays. Watch the video below to see how I make it in my kitchen!

45 minutes8 servings732 kcal
Skillet Garlic Lemon Butter Chicken

Skillet Garlic Lemon Butter Chicken

An easy skillet garlic lemon butter chicken recipe that you can make in a flash! The chicken is dusted with parmesan and flour so it’s nice and crispy, the veggies are cooked in the same pan so it’s easy to clean up. And the lemon butter sauce is to die for! What's not to love?  

30 minutes
Beefy Garlic Butter Bowl

Beefy Garlic Butter Bowl

Skillet garlic butter beef with rice in a creamy cheddar sauce. Simple, hearty, and quick comfort food loved by all.

40 minutes520 kcal
Slow Cooker Venison Roast Recipe

Slow Cooker Venison Roast Recipe

▲ This is the way to get a flavorful, tender and juicy venison roast. Using the slow cooker is the easiest way to make the perfect venison roast every time.

8.3 hours
Simple Cast Iron Venison Tenderloin

Simple Cast Iron Venison Tenderloin

Beautiful pan-seared venison tenderloin cooked to a perfect medium-rare finished with flaked sea salt. This simple recipe lets this special cut of meat shine!

15 minutes
Slow Cooker Venison Curry

Slow Cooker Venison Curry

Looking for a hearty and flavorful slow cooker venison curry? This easy recipe guarantees melt-in-your-mouth venison with bold spices. Perfect for your next dinner!

8.3 hours
Ground Venison Greek Gyro Meat

Ground Venison Greek Gyro Meat

This ground venison gyro meat is flavorful and so good wrapped in homemade flatbread with all the toppings. This recipe is very good as leftovers. Simply slice the patties in thin strips and heat in a skillet. No gamey flavor at all. Substitute ground beef, pork, lamb or turkey!

25 minutes

Ratings & Reviews

0.0/ 5
Exceptional

Based on 27 ratings

midwestniceblog.com
4.9(27 reviews)
View original recipe

Rating Breakdown

About this Recipe

Tired of tough, gamey venison that disappoints? This pan-seared venison tenderloin recipe delivers incredibly tender, juicy results every single time, crowned with a rich, aromatic garlic herb butter.

Why This Venison Tenderloin Recipe Works

The secret to this standout dish lies in its simplicity and precision. By seasoning fresh venison tenderloins simply and searing them perfectly in a cast iron skillet, you lock in moisture and create a beautiful, savory crust. The final touch—a generous dollop of homemade garlic herb butter infused with fresh rosemary and thyme—melts into the hot venison, infusing every bite with deep, irresistible flavor and ensuring absolutely no trace of gaminess.

What to Expect

Prepare for a truly exquisite culinary experience. You'll savor venison tenderloin that is remarkably tender and succulent on the inside, with a beautifully caramelized exterior. Each forkful bursts with savory notes, brightened by the pungent garlic and earthy, herbaceous freshness of the rosemary and thyme. This dish feels sophisticated enough for a special occasion, yet its straightforward approach makes it accessible for any home cook looking to master venison.

Customization & Variations

While fresh rosemary and thyme offer unparalleled flavor, you can certainly experiment with other fresh herbs like sage or marjoram if preferred. For the searing oil, grapeseed oil is excellent for high heat, but avocado oil works just as well. If you're out of fresh garlic, good quality garlic powder can be used in a pinch, though fresh is always recommended for the best flavor.

Serving & Context

This pan-seared venison tenderloin makes an impressive centerpiece for a celebratory dinner or a luxurious treat on any given night. Serve it alongside roasted root vegetables, creamy mashed potatoes, or a crisp green salad to round out a truly memorable meal.

Frequently Asked Questions