Description
A delicious and elegant dish featuring venison tenderloin glazed with a sweet and savory maple marinade.
Ingredients
- 1 lb (450 g) venison tenderloin
- 1/2 cup (120 ml) pure maple syrup
- 2 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a bowl, mix the maple syrup, Dijon mustard, minced garlic, and chopped rosemary to create the marinade.
- Season the marinade with salt and pepper, then reserve some for later use.
- Place the venison tenderloin in a bag or dish and pour the marinade over it. Ensure the tenderloin is well-coated.
- Refrigerate for at least 2 hours, preferably overnight.
- Remove the tenderloin from the fridge and let it sit at room temperature for 30 minutes.
- Heat a skillet over medium-high heat and add olive oil until it shimmers.
- Sear the venison tenderloin for 3-4 minutes on each side until browned.
- Brush the reserved glaze over the tenderloin, then transfer the skillet to a 375°F oven.
- Roast for 15-20 minutes until the internal temperature reaches 130°F for medium-rare.
- Remove the tenderloin from the oven and let it rest for 10 minutes before slicing and serving.
Notes
Marinating overnight yields the best flavor. Pair with seasonal vegetables or a salad for a complete meal.
