Venison is a lean and tender meat that requires careful cooking to avoid overcooking. Overcooking venison can result in a tough and dry texture, which can ruin the flavor and quality of the meat. It is important to cook venison to the correct internal temperature, which can vary depending on the desired level of doneness. For example, medium-rare is usually recommended for venison, with an internal temperature of around 130°F. To achieve the perfect doneness, it is recommended to use a meat thermometer and monitor the temperature throughout the cooking process. Additionally, resting the venison after cooking is important to allow the juices to redistribute, resulting in a more tender and flavorful meat.
- 1 pound venison tenderloin
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 3 tablespoons unsalted butter
- Salt and pepper to taste
- Preheat your oven to 425°F.
- Melt 1 tablespoon of butter in a cast iron skillet over medium-high heat.
- Season the venison tenderloin with salt and pepper to taste.
- Add the tenderloin to the skillet and sear on all sides until browned.
- Add the minced garlic and chopped rosemary to the skillet, and stir to coat the venison tenderloin.
- Add the remaining 2 tablespoons of butter to the skillet, and transfer the skillet to the preheated oven.
- Roast the venison tenderloin for 8-10 minutes or until the internal temperature reaches 130°F for medium-rare.
- Remove the skillet from the oven and let the venison rest for a few minutes before slicing.
- Serve hot with your favorite sides, such as roasted vegetables or mashed potatoes.