Venison Tenderloin

The filet mignon of the game world. Venison tenderloin is fine-grained, buttery-tender and surprisingly mild: clean and slightly sweet, not "gamey." If you love a beef tenderloin, start here.

Pack size: approx. 1.2 lb (about 19 oz), vacuum-sealed and frozen. That's enough for 3–4 people. Priced at $75/lb.

Why venison

• Extremely lean: about 2–3 g of fat per 100 g, compared with roughly 15–20 g in a well-marbled beef ribeye
• High in protein and naturally rich in iron and B12
• You won't find it at the grocery store

How to cook it (5 minutes, no stress)

1. Thaw in the fridge overnight. Take it out 20 minutes before cooking, pat it dry, then season with salt and pepper.
2. Get a cast-iron pan very hot with a little oil or tallow.
3. Sear 2–3 minutes per side, then add butter, garlic and thyme and baste for 30 seconds.
4. Pull at 125–130°F for medium-rare, and rest 5 minutes before slicing.

The one rule: don't cook it past medium-rare. There's almost no fat, so it dries out quickly.

Great with: red wine or blackberry pan sauce, roasted root vegetables, or a bold red like Syrah.