How to Cook Pan Fried Deer Tenderloin

By: M.H. Dyer

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Because deer are constantly on the move and their muscles are well-exercised, the meat is lean and tends to be tough. The tenderloin, cut from the unexercised area around the spine, is the tenderest cut of all, especially when taken from a young animal. Although you can pan fry the tenderloin in hot butter or oil, a red wine marinade turns deer meat into an unforgettably succulent and mouthwatering meal.

Step 1

Slice the tenderloin into steaks about 1 inch thick.

Step 2

Place chopped onion and minced garlic in a large, non-metal bowl. Add salt and freshly ground pepper, along with your choice of seasonings such as thyme, basil or bay leaves.

Step 3

Pour about a cup of water over the ingredients in the bowl. Put the bowl in the refrigerator until the water cools, then pour in approximately a cup of dry red wine and a small amount of olive or canola oil.

Step 4

Stir the mixture well, then add the tenderloin steaks. If necessary, add more water or wine so the meat is completely immersed in liquid.

Step 5

Cover the bowl and allow the meat to marinate in the refrigerator for 2 hours. If the meat is tough, marinate it as long as 10 hours.

Step 6

Place a small amount of butter or oil in a heavy skillet. Heat the skillet over medium heat, then add the tenderloin steaks.

Step 7

Cook the meat for 6 to 7 minutes on each side, or until the meat is tender and a meat thermometer registers 160 degrees Fahrenheit when inserted into the center of the steak.