Description
A delicious recipe for venison tenderloin marinated in a sweet and savory maple glaze, perfect for any gathering.
Ingredients
- Venison Tenderloin (1-2 lbs)
- Pure Maple Syrup (1/4 cup)
- Soy Sauce (2 tbsp)
- Dijon Mustard (1 tbsp)
- Garlic (2 cloves, minced)
- Fresh Rosemary (1 tsp, chopped)
- Salt and Pepper (to taste)
- Olive oil (for searing)
Instructions
- Prepare the marinade by whisking together the maple syrup, soy sauce, Dijon mustard, minced garlic, chopped rosemary, salt, and pepper.
- Place the venison tenderloin in a resealable bag or shallow dish and pour the marinade over it, ensuring it’s well-coated.
- Seal or cover and refrigerate for at least 2 hours, preferably overnight for best flavor infusion.
- Preheat your oven to 400°F (200°C).
- Heat olive oil in an oven-safe skillet over medium-high heat.
- Remove the tenderloin from the marinade (reserve the marinade) and sear for 2-3 minutes per side until browned.
- Pour the reserved marinade over the seared venison.
- Transfer the skillet to the oven and bake for 15-20 minutes, until the internal temperature reaches 130°F (54°C) for medium-rare.
- Remove from the oven and let rest for 10 minutes before slicing. Serve drizzled with the pan glaze.
Notes
Let the venison sit at room temperature for about 30 minutes before cooking for even cooking. Use a meat thermometer to check the internal temperature.
