Seared Venison Tenderloin with Balsamic Glaze and Asparagus

My new favorite recipe is for venison tenderloin (or similar cut*). I sear the tenderloin in a hot skillet with a little olive oil after liberally seasoning the meat on all sides first. Then place the tenderloin in an oven-proof pan and cook at 350 degrees for about 10 to 15 minutes tops. Backstrap can also be used in this recipe. It will take a little longer to take on the gorgeous deep brown sear that you need to hold in the juices during baking. It’ll also take the full 15 minutes in the oven. You’ll want it rare to medium rare. While it’s resting for the required 10 minutes, toss some asparagus with olive oil and salt & pepper mix and put it on a cookie sheet under the broiler for those 10 minutes. While the asparagus is in the oven, pour some balsamic vinegar into the skillet in which you browned the meat. Use a whisk to scrape up the crusty yumminess that was left behind. If you’re using a balsamic glaze, you’re ready to go with an elegant sauce for your meat. If you’re using balsamic vinegar, heat the sauce until it reduces and thickens. After you slice the meat, add the remaining meat juices to the sauce. Sometimes, I prepare a side of quinoa, also. Very elegant, kid-friendly, and super fast. Hunter-friendly and fabulous, too!

Serves about 2 people unless you use backstrap, then about 3 or 4
1 venison tenderloin or backstrap *
salt & pepper mix
olive oil
Balsamic vinegar or balsamic glaze
1 bunch asparagus
* any muscle of a similar thickness and length can be doctored up to create a cut of meat that will substitute nicely. Just make sure that you carefully remove all sinewy bits and silvery skin from the muscle. I use a fish-fileting knife. It slides easily under the stuff that will make the meat tough and chewy.  Within the next couple weeks, I will be providing photo tutorial on meat preparation.

6 Comments on “Seared Venison Tenderloin with Balsamic Glaze and Asparagus”

1. It would be cool if you had a way to print your recipes. This one really sounds good.

   Reply

   • I’m glad my recipes sound print-worthy. I wish I had the technological skills to figure out how to print them up. I always resort to copy-paste when I want to print up recipes. Recently, I’ve just been putting them in a recipe file on my laptop so they don’t get lost or stained up! Thanks for checking out the deerslayer’s wife.

     Reply

     • I understand. I have issues cutting & pasting some days. Thanks for sharing your experiences & recipes.

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