About This Cut
Our Venison Tenderloin is the most tender cut of venison — lean, delicately flavoured, and best cooked quickly over high heat.
How to Cook It
Pan-Seared (Recommended)
- Remove from the fridge 30–40 minutes before cooking and pat dry.
- Season generously with salt just before cooking.
- Heat a heavy skillet over high heat until just smoking; sear 1–2 minutes per side to build a crust — venison tenderloin is thinner and leaner than beef, so it cooks quickly.
- Add butter, garlic, and thyme; baste briefly, then pull as soon as it hits your target temperature.
- Rest 5 minutes tented with foil, then slice against the grain.
Grilling
- Preheat grill to high and sear 1–2 minutes per side over direct heat.
- Move to indirect heat only if needed to finish — this cut is thin enough that direct heat alone is often enough.
- Rest 5 minutes before serving.
Doneness & Internal Temperature
| Doneness | Internal Temp | Description |
|---|---|---|
| Rare | 46–49°C / 115–120°F | Very red, cool center |
| Medium Rare | 49–52°C / 120–125°F | Red, warm center |
| Medium | 54–57°C / 130–135°F | Pink center |
| Medium Well | 60–63°C / 140–145°F | Slightly pink center |
| Well Done | 66–68°C / 150–155°F | Cooked throughout |
Use a digital meat thermometer, and pull the meat a few degrees before your target — it will continue to rise while resting. Note: Rare, Medium Rare, and Medium all fall below Health Canada's minimum recommended internal temperature of 63°C/145°F for whole cuts of red meat; cook to at least Medium Well if you prefer to meet that guideline.
Chef's Tip
Because venison is so lean, avoid cooking it past medium — there's very little fat to keep it juicy once it goes further than that.
A guide from HQ Meats.
