Description
This maple glazed venison tenderloin features a harmonious blend of sweet and savory flavors, elevating the tender and rich meat into a comforting yet elegant dish.
Ingredients
- 1-2 lbs Venison Tenderloin
- 1/4 cup Pure Maple Syrup
- 2 tbsp Soy Sauce
- 1 tbsp Dijon Mustard
- 2 cloves Garlic, minced
- 1 tsp Fresh Rosemary, chopped
- Salt and Pepper, to taste
- Olive oil (for searing)
Instructions
- Prepare the marinade by whisking together maple syrup, soy sauce, Dijon mustard, minced garlic, chopped rosemary, salt, and pepper in a bowl.
- Place the venison tenderloin in a resealable bag or shallow dish.
- Pour the marinade over the venison, ensuring it’s well-coated.
- Seal or cover and refrigerate for at least 2 hours, preferably overnight.
- 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, reserving the marinade for later.
- Sear the tenderloin in the heated skillet for 2-3 minutes on each side until browned.
- Pour the reserved marinade over the seared venison.
- Transfer the skillet to the oven and bake for 15-20 minutes or until the internal temperature reaches 130°F (54°C) for medium-rare.
- Remove from the oven and let the tenderloin rest for 10 minutes before slicing.
- Serve drizzled with the pan glaze.
Notes
Allow the venison to sit at room temperature for 30 minutes before cooking for even cooking. Sear in batches if needed to avoid overcrowding the skillet.
