Venison Tenderloin with Fresh Sage Pesto
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
Fresh sage pesto brings out the mild flavor and tender cut of venison tenderloin.
Equipment
- Cast iron skillet
- Food processor
Ingredients
- 1 venison tenderloin cut into 3-4 oz medallions
- Kosher or sea salt to taste
- Cracked pepper to taste
- Bacon fat or whole butter
Sage Pesto
- 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
Instructions
- Add sage leaves and parmesan to food processor.
- Slowly add other ingredients, saving oil for last.
- Blend until smooth.
- Store in the refrigerator.
Tenderloin Directions
- 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.
Nutrition
Serving: 4ozCalories: 410kcalCarbohydrates: 6gProtein: 37gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 94mgSodium: 661mgPotassium: 428mgFiber: 1gSugar: 1gVitamin A: 312IUVitamin C: 13mgCalcium: 526mgIron: 3mg
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