If you’ve ever dried out a perfect venison tenderloin, you know the heartbreak. This lean, delicate cut offers no forgiveness when it comes to temperature – even a few degrees too hot can transform your prized harvest from succulent to dry in minutes. That’s where sous vide comes to the rescue.
We’ve found that the precise method of sous vide cooking at exactly 125°F yields that ideal, perfectly pink, butter-tender meat from edge to edge. No more anxiety about overcooking, no more dried-out venison. Just consistent, spectacular results that honor your harvest.
Ingredients for Venison tenderloin recipe
- Venison tenderloin (1.5 – 2 lbs), trimmed of silverskin. This recipe also works great for a venison backstrap
- Kosher salt
- Unsalted butter
- Garlic cloves, smashed
- Fresh thyme sprigs
- Freshly ground black pepper
Substitutions
- Thyme: Rosemary or sage can be used for a different herbal note. Use 1/2 tsp crushed sage as it has a stronger flavor than thyme.
How to Make Sous Vide Venison Tenderloin
- Prep the Sous Vide Bath: Set your immersion circulator to 125 degrees F.
- Prepare the Tenderloin: Trim the tenderloin of silverskin and season with salt.
- Vacuum Seal: Place the tenderloin in a vacuum seal bag with thyme and garlic, and seal.
- Cook: Submerge the bag in the water bath and cook for 3 hours.
- Sear: Remove the tenderloin, pat dry, and sear in a hot skillet with butter, basting with the aromatics.
Girl Carnivore Venison Recipe Tips
- Trimming Silverskin: Removing the silverskin is crucial as it helps in tenderizing the meat and allowing it to absorb more flavor.
- Vacuum Sealing: Ensure all air is removed from the bag to prevent floating and ensure even cooking. We love our Food Saver to get the best seal.
How to Serve ths Petite Tenderloin Roast
Slice the venison tenderloin and serve with a drizzle of red wine sauce for added flavor. Pair with roasted vegetables or a simple salad for a luxurious meal.
What Wine to Pair with Venison Tenderloin
A robust red wine, like a Cabernet Sauvignon or a Zinfandel, pairs wonderfully with the rich flavors of the venison.
How to Store & Reheat
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To Reheat: Reheat in a sous vide water bath at 110°F for about 30 minutes to preserve moisture and tenderness. Or wrap leftovers in foin with a splash of broth or water and reheat in an oven preheated to 325°F for 10 minutes or until heated through.
More venison Recipes
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Perfectly cooked venison tenderloin without the stress. Our sous vide method takes the guesswork out of cooking time and temperature, ensuring a tender, rosy center every time.
Prevent your screen from going to sleep
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Prep your sous vide water bath with an immersion circulator for 125 degrees F.
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Remove the venison tenderloins from the package and pat dry with paper towels.
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If needed, trim any silverskin along with the head and tail with a sharp knife for even loins. Alternatively, use buters twine to secure the head and tail for an even thickness.
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Season the tenderloins on all sides with salt.
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Place in a vacuum seal bag and seal, removing all air.
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When the water bath is preheated, carefully lower the sealed bag into it, making sure there are no leaks. If needed, use a weighted anchor (we love this weighted chain) to keep the bag completely submerged.
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Cook the tenderloin in the water bath for 3 hours to allow the internal temp to reach 125 degrees F.
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Carefully remove the bag from the sous vide bath and remove the tenderloins from the vacuum sealed bag. Reserve the juices.
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Pay the tenderloins dry and season with salt again.
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Preheat a large cast iron skillet over medium-high heat until just smoking.
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Add the butter to the pan and quickly swirl to coat, not allowing the butter to burn.
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Immediately add the tenderloin, garlic and thmye to the pan.
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Using a spoon, baste the tenderloins with the aromatic butter as they quickly sear on all sides, rotating as needed for an even sear, only a minute or two per side.
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Remove from pan and rest for 7 to 10 minutes before slicing and serving.
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Serve immediately with a pinch of salt and freshly ground black pepper.
- If desired, make a pan sauce with the drippings using the fond from the skillet. We recommend our red wine sauce.
- We served this with a garlic roasted parsnip turnip puree and roasted fennel.
- Our venison came from Fossil Farms.
Serving: 1serving | Calories: 618kcal | Carbohydrates: 2g | Protein: 79g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 349mg | Sodium: 1340mg | Potassium: 1122mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 819IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 12mg
