Perfect Seared & Baked Deer Tenderloin

Pan Seared & Baked Deer Tenderloin - Eat Simple Food Print

Perfect Seared & Baked Deer Tenderloin

My dear friend’s son shot his first deer recently.  Luke gave me these prized tenderloins proudly to cook and it was amazing – delicious and tender.  These deer tenderloins were small – ~ 1/2 lb each.  You will need to up the oven time if you are working with larger cuts for this recipe.  This is where a digital oven thermometer come in handy, as you never have to open the oven door to know where the internal temperature of the meat is at.

  • Author: beckie
  • Prep Time: 15 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 30 minutes
  • Yield: 3
  • Category: Dinner / Main Dish
  • Method: Stovetop / Oven
  • Cuisine: International


  • 1 lb deer tenderloin
  • 2 tsp fresh rosemary, chopped
  • sea salt
  • black pepper
  • 1 Tbsp unsalted butter


  • Preheat oven to 375F.
  • Sprinkle tenderloin with salt, pepper, and chopped rosemary.  Let meat sit at room temperature ~ 15 minutes.
  • Bring a large pan to high heat.  Cast iron works well because it can go from stovetop to oven.  Add butter.  When melted and hot, sear tenderloin on all sides (usually there are 3 sides) ~ 2 minutes.  Transfer to oven and cook an additional 7-10 minutes or until internal temperature of deer reaches 145F.  Remember – the oven time will need to increase if you are working with a larger tenderloin(s).
  • Let meat rest ~ 15 minutes and thinly slice.  Add sea salt to taste.  Happy Eating!  Beckie


  • The meat should naturally come easily off the pan when it’s done.  If you’re not sure if it’s ready it’s ok to take a quick peak under an edge, but generally you don’t want to disturb the meat while it’s searing.  If it’s not letting go of the pan than it is generally not ready.
  • Butter burns easy.  If you find the butter burning before the meat is browning then add a little vegetable or olive oil to bring down the smoking/burning point.

Things In My Kitchen:

  • Digital oven thermometer  for checking the internal temperature of the meat without opening the oven door.
  • Splatter guard for containing grease better so it doesn’t get all over your stovetop, counters or face!
  • Cast iron skillet – 12″, silicone hot handle, pre-seasoned, made in the U.S.A.

For more kitchen items I love/use: please visit my shop page.

This post contains Amazon affiliate links.  Thank you for supporting my blog & love of cooking.

Keywords: Deer, Venison, Paleo, Gluten Free, Low Carb, Holidays, Christmas, Thanksgiving, Whole 30, Keto

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Perfect Seared & Baked Deer Tenderloin

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