Try this Deer Tenderloin Skillet for a tasty twist on venison! I have a freezer full of deer and elk meat, so I am always trying new flavors and dishes to spice up our recipe rotation. This one will be on our list of favorites, for sure!
How to make Deer Tenderloin Skillet
First, cut your tenderloin into slices. Or you can fry it whole, if preferred. If you look closely, you can see two tenderloins that I left whole in this skillet. I also have some cut into slices. Either way works, depends on how you like it.
Slice up some mushrooms and onions, or buy pre-sliced vegetables. Saute the onions and mushrooms in plenty of butter till soft. Set aside.
Add the deer tenderloin to the skillet, and fry several minutes until cooked to desired doneness. Return the vegetables to skillet, add Balsamic vinegar, Worcestershire sauce, seasonings, and stir well. Serve with a baked potato or with some hot, buttered noodles.
This is so simple and quick, it barely needs to be a recipe. It’s more of an idea. Add your own seasonings and herbs to really make this your own dish! Deer is really delicious if you clean and prepare it correctly, and don’t overcook it.
Deer Tenderloin Skillet
- 2 lbs deer tenderloin or any deer steak
- 1 onion sliced
- 8 oz mushrooms sliced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 Tablespoons Balsamic Vinegar
- 1 Tablespoon Worcestershire Sauce
- 2 Tablespoons butter
- Slice onions, mushrooms, and meat, set aside.
- Heat heavy skillet over Med-High heat. Add butter and swirl to coat skillet.
- Add veggies and sauté until soft. Set aside. Add meat and fry till cooked to desired doneness.
- Add veggies back to skillet, add Balsamic Vinegar and Worcestershire sauce, salt, and pepper. Stir and serve.