A delicious way to enjoy both a tenderloin and fresh, fragrant herbs
Nothing seals the deal on a successful hunt quite like a meal shared from the day’s harvest. The tenderloin is a prized cut of meat; it’s juicy, delicate, and mild in flavor. The sage pesto complements this cut of meat beautifully. This recipe and procedure work for both venison tenderloin and backstrap.
Venison Tenderloin with Sage Pesto
- Cast iron skillet
- Food processor
- 1 venison tenderloin cut into 3-4 oz medallions
- Kosher or sea salt to taste
- Cracked pepper to taste
- Bacon fat or whole butter
- 1½ cup sage leaves
- ¾ cup parmesan grated
- 3 cloves garlic
- ¾ cup light salad oil sunflower, cottonseed, etc
- salt to taste
- pepper to taste
- 1/4 cup lemon juice
- Add sage leaves and parmesan to food processor.
- Slowly add other ingredients, saving oil for last.
- Blend until smooth.
- Store in the refrigerator.
- Cut tenderloin into medallions. Set aside.
- Season with salt and pepper.
- Let medallions sit out at room temperature for 20 minutes prior to cooking.
- Heat bacon fat in cast iron on medium to high heat.
- Cook each medallion for 3 minutes per side.
- Remove from heat, allowing them time to rest (5 minutes or so).
- Top with pesto and serve.
Victoria Loomis, a.k.a. The Gatherin’ Girl, is a wild game chef, hunter, and storyteller. After obtaining years of restaurant experience, professionally trained Chef Loomis is now a wild game chef and she’s pursuing connections and sharing stories along the way. Find her on Instagram @the_gatherin_girl.