Venison tenderloins, also known as backstrap or medallions, are choice cuts of deer -- tender meat that tastes similar to beef but is very lean and contains less calories, fat and cholesterol. As with other meats, there are several ways to prepare and cook it, including roasting, baking, grilling and frying. Pan frying uses high heat to cook the meat quickly and preserve its natural tenderness. Since venison takes minimal time to cook, the process helps prevent it from drying out. Properly cooked venison tenderloins are a savory and delicate treat.
Instructions
1. Set the tenderloin out and allow it to reach room temperature.
2. Pat the meat dry with a clean paper towel or washcloth to remove excess moisture and allow the tenderloin to sear properly in the pan.
3. Slice the tenderloin into 1/2- to 3/4-inch medallions.
4. Heat the frying pan over medium-high heat. Add bacon fat or lard to the hot pan and carefully coat the bottom. This type of fat is optimal since it heats up quicker and reaches a higher temperature than most oils.
5. Season the meat to taste on both sides.
6. Place the tenderloins in the pan and cook for 90 seconds to three minutes, then turn them over sear for another 90 seconds to three minutes. Cooking times vary depending on thickness and whether you prefer medium, medium well or well done meat.
7. Remove the tenderloins and place on a serving dish. Allow them to sit for 10 to 15 minutes before slicing and serving.
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