Store venison tenderloins in your freezer until you're ready to use them, then thaw only as many as you need.
For thawing tips, please read Safely Defrosting Frozen Food for Maximum Flavor.
Venison pairs well with fruit flavors like apples, pears, and cherries. Also consider cooking with
fresh mushrooms, sweet potatoes,
juniper berries, thyme, rosemary and red wine. Sweet potatoes, polenta, and risotto make good starch pairings.
It is important not to overcook venison. Because it is so low in fat, cooking it too long can make it tough. Most chefs prefer to serve venison either rare or medium-rare. They often slice venison tenderloins into 1 inch thick medallions, then sauté them over high heat for about 2 minutes per side before serving them with a flavorful sauce.
Sauce Recipe Collection
Recommended Internal Cooking Temperatures:*
Rare 104°
Medium Rare 111°
Medium 129°
*The USDA recommends cooking all farmed game meats to an internal temperature of 160 degrees.
