Description
A sophisticated yet approachable dish featuring venison tenderloin perfectly complemented by a tangy cranberry glaze. This nutritious game meat contains less fat than beef while offering more vitamin B12 and iron.
Ingredients
Scale
- 1½ pounds venison tenderloin, silver skin removed
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- Salt and freshly ground black pepper
- 1 cup fresh or frozen cranberries
- ¼ cup balsamic vinegar
- ⅓ cup maple syrup or honey
- 2 tablespoons Dijon mustard
- Zest of one orange
- 2 tablespoons butter
Instructions
- Prepare the meat: Pat venison tenderloin dry with paper towels. Season generously with salt, pepper, and half of the chopped herbs.
- Create the glaze: In a saucepan, combine cranberries, balsamic vinegar, maple syrup, Dijon mustard, and orange zest. Bring to a simmer and cook for 10-12 minutes until cranberries burst and sauce thickens. Strain if desired for a smoother texture.
- Sear the tenderloin: Heat olive oil in a cast-iron skillet over medium-high heat. Once hot, add the tenderloin and sear each side for 2-3 minutes until a golden crust forms.
- Finish cooking: Reduce heat to medium-low, add garlic and remaining herbs to the pan. Cook until the internal temperature reaches 130°F for medium-rare (about 10-12 minutes total), basting occasionally with pan juices.
- Rest and glaze: Remove tenderloin to a cutting board and let rest for 10 minutes. Swirl butter into the warm cranberry glaze just before drizzling over the sliced venison.
Notes
- No venison? Use beef tenderloin or pork tenderloin (adjust cooking times accordingly)
- Fresh herbs unavailable? Use 1 teaspoon each of dried rosemary and thyme
- Maple syrup can be replaced with brown sugar or honey
- Frozen cranberries work just as well as fresh when they’re out of season
- Don’t skip the resting period – it allows juices to redistribute for a moister result
- For best results, use a meat thermometer to avoid overcooking
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-Searing
- Cuisine: American
Nutrition
- Serving Size: 4 oz
- Calories: 245
- Sugar: 8g
- Sodium: 310mg
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 11g
- Fiber: 1.2g
- Protein: 32g
Keywords: cranberry glazed venison, venison tenderloin, game meat recipes, cranberry glaze, holiday main dish, wild game cooking