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Deer tenderloin
Venison Tenderloin with Mushrooms and Onions
Tenderloin sliced and seared fast, then tossed with browned mushrooms and soft onions in the same skillet.
2 servings25 min hands-on35 min total
Stove and oven or campfire · Dinner
Skill: Some experience
Untested draft
Ingredients
- 1 lbDeer tenderloin, sliced 1/2 inch thick
- 8 ozCremini or button mushrooms, sliced
- 1 mediumOnions, thinly sliced
- 2 clovesGarlic, minced
- 2 tbspButter
- 1 tbsp oil
- Salt and pepper
You'll need
Cast iron skillet, Instant-read thermometer.
Leftovers
Serve right away. Refrigerate leftovers within 2 hours.
Method
- Brown the mushrooms in the butter and oil over medium-high heat without stirring too often, about 8 minutes. Add the onion and cook until soft and golden. Add the garlic for 1 minute, then scoop everything onto a plate.
- Turn the heat to high. Season the tenderloin slices and sear them in one layer, about 1 to 2 minutes per side, until they reach 160°F (federal guidance for venison). See the doneness note.
- Return the mushrooms and onions to the pan, toss for 30 seconds and serve.
Cook to 160°FThe federal food-safety guide lists venison, wild or farm-raised, at 160°F. Check the thickest piece with an instant-read thermometer.
- Trim the thin silver skin before slicing.
Food safety sources
- Safe Minimum Internal TemperaturesFoodSafety.gov (U.S. HHS / USDA)
- About Chronic Wasting DiseaseU.S. Centers for Disease Control and Prevention