Venison Tenderloin Recipe

Time45m

Serves4

Sage Rub | Pork Fat | Goat Cheese | Demi-Glace

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Sage Rub
In a small bowl, mix the chopped fresh sage leaves, salt, and black pepper. Rub this mixture evenly over the venison tenderloin.
2
Wrap with Pork Fat
Lay the pork fat or pancetta slices over the seasoned venison tenderloin, making sure to cover it completely. This will help keep the meat moist during cooking.
3
Sear the Venison
In a skillet over medium-high heat, add the olive oil. Once hot, add the wrapped tenderloin and sear for about 3-4 minutes on each side until browned.
4
Roast the Tenderloin
Transfer the seared tenderloin to a preheated oven at 400°F (200°C) and roast for about 10-15 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
5
Rest and Serve
Remove the tenderloin from the oven and let it rest for 5-10 minutes before slicing. Serve with goat cheese on top and drizzle with demi-glace.