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.
Step 8
Transfer the steaks to a serving platter. Let them rest for 3 minutes before serving.