This was one of the best pieces of meat I’ve had. I ended up with a couple small deer tenderloins, and decided to make them much like I do pork tenderloin. With just a few ingredients, you’ll have a tender piece of meat that could easily pass for beef or pork.
- Pat the deer tenderloin(s) dry, and remove any silver skin (fragments of silvery looking membrane).
- Generously coat the tenderloins with dijon, then with Frankly Delicious. I do mean generously - you want them covered, and not just "dusted."
- Let the tenderloins stand at room temperature for at least a half hour, and up to two hours.
- Heat a skillet on medium high. Add a thin layer of oil.
- Sear tenderloins on each side. For thinner tenderloins, this should be enough cooking - maybe a total of 7-10 minutes. For thicker tenderloins, after you sear them, cover the skillet for just a couple minutes. The meat should be medium. If you take it too far, it will be tough.
- Let meat rest for 15 minutes, before slicing.