If you really need to impress someone, or you want to treat yourself to something indulgently good, these Venison Tenderloins will deliver. Whats more, they will BOOST, not hinder, your progress towards your physical goals.
Venison is a fantastic meat. If you can source wild Venison from a good butchers, it will be lean and have a great fatty acid profile (higher in omega 3's than farmed meat). Whats more, you won't find a wild deer thats been fed the host of unsavoury products that commercial animals are subjected to.
The tenderloin is the choicest cut, taken from the underside of the spine near the hips. Lets detail how to treat this precious protein parcel with the respect it deserves!
Dry aged Venison Tenderloin (any deer species works well)
Extra Virgin Olive Oil
Balsamic vinegar (a good slug)
Dark Soy Sauce (another good slug!)
Sprinkle of demerara sugar
Sprinkle of mixed spice
Dusting of robust herbs, rosemary, thyme or oregano all work well (fresh is best if you have it)
Plenty of black pepper and pink Himalayan salt.
Ensure the loins are at ROOM TEMPERATURE before you start cooking. If they are straight out of the fridge, it is difficult to cook the inside of the meat perfectly, without incinerating the outside. You've been warned!
If you really can't fire up the BBQ, a good heavy skillet will do the job on the hob.
These cuts need searing over HOT coals, and then some time to rest, away from direct heat before serving. So, prep your BBQ for cooking over direct heat and sear the loins both sides over hot coals.
This cut is best served medium rare. Because the meat is naturally lean, over cooking it will leave you with a lot of chewing to do. To determine how well cooked it is, press the meat gently with your chosen BBQ implement. It should yield nicely still to touch.
Lift it away from the coals to rest on a hot plate. This lets the Venison relax and holds the juices in the meat where you want them.
Cooked in this way, this will be as tender as you like.
Goes great with...
Some caramelised red onion, done with a little left over marinade, and a herby, zesty salad.
Venison needs something with character to complement the dense, velvety flesh. If warm summer days disincline you from chosing a big red, then my choice is a new world Pinot Noir. Perfect!
Devoured as constructed above, this meal is relatively low on carbs, provides plenty of high quality protein, and a medium amount of fat (depending on how liberal you are with the olive oil!)
The Onion and salad add quality fibre, and as a whole there are a slew of antioxidants and micronutrients in here too.
Perfect for optimising your body composition, supporting testosterone production and sharpening your mind (as long as the Pinot is in moderation!)
Like we said, DO feed the animal!