Venison tenderloin is a very versatile cut that can be used as a substitute in any recipe for beef tenderloin. While the texture is somewhat similar to that of beef, the flavors are very different. Its tenderness and distinct flavor makes it and excellent alternative to the traditional red meat.

Our venison is free range from New Zealand and humanely raised with no added hormones or antibiotics.

Venison is also quite healthy. It is very low in cholesterol and in fat, while maintaining important vitamins, minerals, and omega 3 levels. This New Zealand venison is raised with exceptionally high standards of husbandry. Venison is also free of antibiotics and hormones.

Applications: The Ye Olde Tavern in Manchester Vermont prepares their venison tenderloin by cutting it into medallions and pan searing, served over sautéed onions, mushrooms, sun-dried tomatoes in a Brandy demi-glace.

Recommended Cooking Temps:

Rare - 135°
Medium Rare - 140°-150°
Medium - 140°-145°
Medium Well - 160°
Well Done - 165° and above

Preparation Tips: Be careful not to overcook venison meat, because it is so low in fat, it will turn tough and rubbery.

Origin: New Zealand

How to Store & Share: Since these tenderloins are already frozen, you are able to thaw what you want to cook and throw the rest into the freezer or split the case with your friends and family.

Specifications: There are 16 frozen tenderloins per box. Each box is approximately 12 lbs.

Shipping Method: Fedex Overnight

Browse our other Venison Cuts and more Tenderloins.