Tenderloin of venison can be treated similarly to beef tenderloin, but because it has very little fat, it should be cooked no more than medium rare to ensure tenderness. You can slice it into medallions and pan-fry, or roast it whole.
John E. treats it like filet mignon, slicing it into medallions 1 1/2 inches thick, seasoning with salt and pepper, and sautéing in butter. "Simple is better," John E. says. If you choose to make a pan sauce, "venison takes kindly" to sweetness, says Harters, who suggests stirring in currant jelly or cranberry sauce.
If you'd prefer to roast the tenderloin whole, one way to keep it from drying out is to wrap it in bacon, twyst says. The best version that alkapal has ever had was roasted in a Reynolds Oven Bag with wine, thyme, and rosemary. "It was so moist and tender!" alkapal says. buttertart thinks the recipe in Claudia Roden's The Food of Spain—which involves marinating the meat overnight in red wine and onions—is "fabulous," and says the leftovers are terrific cold.
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