Ingredients
- Venison Tenderloin (1-2 lbs)
- Pure Maple Syrup (1/4 cup)
- Soy Sauce (2 tbsp)
- Dijon Mustard (1 tbsp)
- Garlic (2 cloves, minced)
- Fresh Rosemary (1 tsp, chopped)
- Salt and Pepper (to taste)
- Olive oil (for searing, amount not specified)
Instructions
- Prepare the marinade by whisking together maple syrup, soy sauce, Dijon mustard, minced garlic, chopped rosemary, salt, and pepper.
- Place the venison tenderloin in a resealable bag or shallow dish and pour the marinade over it, ensuring it’s well-coated.
- Seal or cover and refrigerate for at least 2 hours, preferably overnight for best flavor infusion.
- Preheat oven to 400°F (200°C).
- Heat olive oil in an oven-safe skillet over medium-high heat.
- Remove tenderloin from marinade (reserve the marinade) and sear for 2-3 minutes per side until browned.
- Pour the reserved marinade over the seared venison.
- Transfer the skillet to the oven and bake for 15-20 minutes, until internal temperature reaches 130°F (54°C) for medium-rare.
- Remove from oven and let rest for 10 minutes before slicing.
- Serve drizzled with the pan glaze.
Notes
- Maximize marination time (preferably overnight) for deeper flavor penetration
- Ensure proper searing technique to lock in juices
- Use a meat thermometer for precise cooking
- Best served with roasted root vegetables, sautéed greens, or creamy mashed potatoes
- Prep Time: 10 minutes
- Marinating Time: 2 hours minimum (overnight preferred)
- Cook Time: 20-25 minutes
- Category: Main Dish
- Method: Sear and Bake
- Cuisine: American/Traditional
- Diet: Low Fat
Nutrition
- Serving Size: N/A
- Calories: Approximately 250 kcal per serving
- Sugar: N/A
- Sodium: N/A
- Fat: Low
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: High
- Cholesterol: N/A
Keywords: Venison, Maple Glaze, Game Meat, Tenderloin, Special Occasion, Lean Protein