Simple Cast Iron Venison Tenderloin
Ingredients
- 2 whole venison tenderloins
- 1 Tbsp lard
or other cooking fat
- to tastesalt and pepper
- flaked sea salt
optional, for serving
Directions
- 1
Pat tenderloins dry with a paper towel. The more dry the outside of the meat is, the better crust you'll get while cooking.
- 2
Heat cast iron skillet over medium-high heat. Add lard and swirl to coat the pan.
- 3
Season one side of the tenderloins generously with salt and pepper. A good amount of seasoning will come off in the pan so you want to make sure enough is left on to properly season the steak.
- 4
Place tenderloins, seasoned side down in the hot pan. Season the other side of the tenderloins and cook for 2-3 minutes per side (3 sides total) or until internal temperature reaches 120-125°F for medium-rare.
- 5
You can also do a quick 15-second sear on the sides that don't touch the pan, if they look undercooked.
- 6
Cooking time will vary depending on the size of your tenderloins and the temperature of your pan.
- 7
Remove tenderloins to a cutting board and let rest for 10 minutes.
- 8
Slice or cut into medallions (about 1-1 ½" thick).
- 9
Sprinkle with flaked sea salt, if desired. Serve and enjoy!
Simple Cast Iron Venison Tenderloin
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About this Recipe
Craving a meal that truly celebrates a special cut of meat without unnecessary fuss? This Simple Cast Iron Venison Tenderloin recipe delivers an unforgettable experience, letting the natural richness of venison shine in every exquisite bite.
The genius of this dish lies in its elegant simplicity, relying on the intense, even heat of a cast iron pan to achieve a perfect, golden-brown sear. This high-heat technique expertly locks in the venison's delicate juices, creating a flavorful crust while preserving its inherent tenderness. It's a quick yet sophisticated approach that highlights this premium cut, allowing its unique, lean character to speak for itself.
Prepare for a truly memorable main course where the venison is the undeniable star. You'll experience a beautifully seared, savory exterior with a deeply caramelized crust, giving way to a succulent, perfectly cooked medium-rare interior that's incredibly tender and moist. The texture contrast is delightful. The simple seasoning of salt and pepper enhances, rather than masks, the venison's distinct, earthy flavor. A final sprinkle of delicate flaked sea salt isn't just for seasoning; it adds a delightful, shimmering textural crunch and brightens every savory bite, further elevating the meat's natural profile.
This recipe is intentionally minimal, designed to showcase the venison itself, but you can certainly make subtle tweaks to suit your pantry or preference. The recipe specifies lard, but you can confidently substitute with other cooking fat of your choice, such as avocado oil or grapeseed oil, ensuring it has a high smoke point for that perfect, crisp sear. While simple salt and pepper are key, consider exploring different types of flaked sea salt for unique mineral notes and a varied textural crunch.
This exquisitely cooked venison tenderloin is ideal for a thoughtful weeknight dinner when you desire something special, or as an elegant, yet approachable, centerpiece for a smaller, intimate gathering. Its straightforward preparation makes it perfect when you want to impress without overwhelming your kitchen, ensuring the venison remains the undeniable star of your plate.