Simple Cast Iron Venison Tenderloin
- 2 whole venison tenderloins
- 1 tablespoon lard (or other cooking fat)
- salt and pepper, to taste
- flaked sea salt (optional, for serving)
- Pat tenderloins dry with a paper towel. The more dry the outside of the meat is, the better crust you’ll get while cooking.
- Heat cast iron skillet over medium-high heat. Add lard and swirl to coat the pan.
- Season one side of the tenderloins generously with salt and pepper. A good amount of seasoning will come off in the pan so you want to make sure enough is left on to properly season the steak.
- Place tenderloins, seasoned side down in the hot pan. Season the other side of the tenderloins and cook for 2-3 minutes per side (3 sides total) or until internal temperature reaches 120-125°F for medium-rare.
- You can also do a quick 15-second sear on the sides that don’t touch the pan if they look undercooked.
- Cooking time will vary depending on the size of your tenderloins and the temperature of your pan.
- Remove tenderloins to a cutting board and let rest for 10 minutes.
- Slice or cut into medallions (about 1-1 ½” thick).
- Sprinkle with flaked sea salt, if desired. Serve and enjoy!
Buy our Venison A-Grade Tenderloin for this Recipe.
