Pan-fried Venison Tenderloin

Preparation info
    • Difficulty


Appears in

By John Martin Taylor

Published 1992

  • About

There are two thin strips of meat that lie along the inside of the deer’s backbone; most people call it deer “tenderloin.” It is eaten rare. Start this dish the day before you plan to serve it.


  • 1 tablespoon mixed dried herbs or 3 tablespoons fresh chopped herbs (rosemary, thyme, basil,


Put some herbs and the garlic on a cutting board and chop together with a chef’s knife until the mixture is uniformly minced. Rub the mixture all over the meat.

Lightly coat the inside of a shallow nonreactive container (such as a glass baking dish) with olive oil, then put the meat in the dish. Dribble a thin stream of oil back and forth over the tenderloin, but do not coat it. Pour in