Venison Tenderloin Recipes Live Up to Their Name--Tender

Luscious venison tenderloin recipes await the careful cook.

At the Anderson Farm, we enjoy a lot of deer. Venison is our most common meat. Our family thrives on a variety of deer recipes, but tenderloin steaks are always a treat. I feel like a venison steak is one of the rewards of life! With a venison loin recipe there’s rarely anything left, but if there is, the steaks are good cold too.

Venison Tenderloin


2 venison tenderloin steaks
1 Tablespoon salt
1 1/2 teaspoons pepper
4-6 crushed garlic cloves OR 2 teaspoons garlic powder

2-3 Tablespoons olive oil


Select steaks approximately 1" thick. Combine crushed garlic, salt and pepper. Brush steaks completely with olive oil on both sides. Rub spices into meat. Let set at room temperature for about an hour.

Turn heat in broiler compartment to low (about 170° F.) Place steaks on rack in a roasting pan and set into broiler compartment.

Broil approximately 15 minutes; turn steaks over. Remove when internal temperature on meat thermometer shows--
135° F for rare
150° F for medium
160° F for well done.

NOTE: If you don’t have a meat thermometer you can easily “eyeball” the steaks to your preferred degree of doneness.

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