Perfect Pan-Seared  Venison Tenderloin

Servings: 2 Prep Time: 5 minutes Cook Time: 10 minutes

Venison tenderloin:  the king of all the deer steaks. This special cut of meat doesn't need much to shine! A little salt, pepper, cooking fat, and a cast iron pan are all you need to make the perfect pan-seared venison tenderloin. It's tender, juicy, and oh so flavorful. Give it a try today!

Ingredients: – Venison Tenderloins – Pork Lard (or other cooking fat) – Salt and Pepper – Flaked Sea Salt (optional, for serving)

Pat tenderloins dry with a paper towel. The more dry the outside of the meat is, the better crust you'll get while cooking.

Heat cast iron skillet over medium-high heat. Add lard and swirl to coat the pan.

Season the tenderloins generously with salt and pepper.

Place tenderloins in the hot pan. Season the other side of the tenderloins and cook for 2-3 minutes per side (3 sides total) or until internal temperature reaches 120-125°F for medium-rare.

Remove tenderloins to a cutting board and let rest for 10 minutes.

Slice or cut into medallions. Sprinkle with flaked sea salt. Enjoy!