This is a master recipe for cooking a deer tenderloin in a pan, along with a basic pan sauce to serve it with.
Recipe by Hank Shaw on November 28, 2022
Prep time: PT10M
Cook time: PT8M
Total time: PT48M
Rating
5 stars (73 reviews)
Ingredients
12 ounces venison tenderloin ((both tenderloins from a deer))
Salt
2 tablespons safflower oil ((see above for alternate oils))
Freshly ground black pepper
1 tablespoon safflower oil
1 shallot, (minced)
Salt
1/2 cup red wine
1 cup venison or beef stock
2 tablespoon butter, (divided)
Categories
Main Course
Cuisine
American
French
Steps
Salt the meat well and set aside while you mince the shallot for the pan sauce, or make whatever side dishes you have planned.
When you are ready to cook the tenderloins, heat the safflower oil in a pan that will hold the meat -- remember they contract when they hit the heat -- over high heat. Turn your stove fan on and pat the meat dry with paper towels.
Set the tenderloins down in the pan. They will contract immediately. Let them sear hard for 2 minutes, then turn to another side of the meat. Do this once or twice more, depending on how done you like your tenderloin. It's OK to sear a side more than once if you need to. Move the meat to a cutting board and grind black pepper over it.
Add the extra safflower oil to the pan, then the shallots, and sauté until the shallots brown a little. Use a wooden spoon to move the shallots over any browned bits in the pan to lift them off the metal.
Add the red wine and let this boil for a few seconds, then add the stock. Sprinkle a little salt over boiling sauce. Let this boil down for a few minutes, until the whole surface of the pan is covered in bubbles, and the wooden spoon leaves a trail when dragged through the center of the pan. Turn off the heat.
Swirl in 1 tablespoon of the butter until it incorporates, then the other. Slice the venison into medallions and pour over the sauce. Serve at once.
Nutitrion
Serving Size: 1 serving
Calories: 502 kcal
Carbohydrates: 5 g
Protein: 54 g
Fat: 24 g
Saturated Fat: 9 g
Trans Fat: 0.5 g
Cholesterol: 164 mg
Sodium: 428 mg
Sugar: 2 g
Unsaturated Fat: 12 g
Reviews
Gabriele on 2026-04-08 (5 stars): amazing results! I chose the mushroom sauce, since I had baby Bella's on hand. couldn't decide whether to chop or slice, so I did half and half. My husband's comment: brilliant! ?
Lynn on 2026-02-04 (5 stars): Your venison recipe was divine. I used the steak Diane sauce. Will try the blueberry one next time my neighbor gives me the tenderloin.
You are an award winning chef….many thanks..
I need to buy more wild meats since I forge for mushrooms here in Wisconsin.
Amanda Bradford on 2026-01-27 (5 stars): I thought I only had deer chops processed, but when I opened the packed after thawing it out I discovered they were tenderloins. I was extremely nervous as I had never cooked deer tenderloin before and was afraid to mess it up! Found this recipe and followed it exactly...oh my goodness, it was amazing! The tenderloins came out perfectly and tasted like something you would pay a fortune for in a fancy restaurant. After they were thawed, I soaked them overnight in ice water, and then in buttermilk for 3 hours before preparing them. After that, I did exactly as the recipe states. Before my mother's health declined, she would make a beef tenderloin in a 3 pot wine sauce recipe that's been passed down. I haven't had it in years, but this quick and easy wine sauce was super close to it and brought all the flavor I've been missing. Thank you so much for this wonderful recipe!
Nick on 2026-01-03 (5 stars): One of the best venison recipes I’ve ever made
Donna K on 2025-12-21 (5 stars): absolutely delicious! the meat came out perfectly cooked, medium rare. the only change was I substituted the green onions for the shallot because that's what I had.
Roxane Rogers on 2025-11-22 (5 stars): Simple & elegant. Husband loves so much. Brags on me, and tell him that I need the book for Christmas. Sister is putting a bug in my girls ears. So excited to learn even more.
Opening season today, and heard that .270 fire off about 30 minutes ago. I've processed the past 2-3 years. You've helped more than you know.
Thank you so much.
~blessings
Jim Francis on 2025-11-21 (5 stars): It was delicious!
Christina Alexander on 2025-10-10 (5 stars): GREAT AND EASY RECIPE!! I used it for 2 small deer tenderloins enough just for me and it was so good I couldn't believe it. Thanks!!
Roxane on 2025-09-22 (5 stars): My first choice to try here and what amazing results. Hubby hunter of 45 yrs. has told everyone we've seen about what a feast he had...'best I've ever eat from TN to Co'. Your cookbook is on my Christmas wish list. Thank you for making me look so good.
Chad on 2025-06-21 (5 stars): Damn good recipe will definitely use again!
Shauna on 2025-05-30 (5 stars): I've made this dish 3x now and every single time my family devoured it. From our 21 month old daughter to my avid hunter husband. It's always a hit. I can't recommend enough. My husband quoted it as "the best sauce to accompany any red meat he's ever had". Thank you, endlessly.
Joe Janowski on 2025-02-03 (5 stars): It was absolutely amazing. I loved the broth / wine reduction and served it with a cheesy polenta.
Faith on 2025-01-14 (5 stars): Hank's advice led me to make a sauce of lingonberry and crushed juniper berry - perfect tenderloin with the taste of the forest...
Jessica on 2025-01-06 (5 stars): This was absolutely glorious! We were blessed with the gift of meats this Christmas and I did not want to mess these tenderloins up. Followed your recipe and voila! I think I'll be dreaming of this for awhile. I added sliced and sauteed crimini to my portion of the sauce at the very end. (rest of the family was horrified ?) Thank-you for the perfect and easy to follow recipe.
Loran on 2025-01-02 (5 stars): Delicious! I used pecan oil and a regular onion instead of a shallot, but this came out great!
