The deer meat tenderloin is absolutely one of the best cuts on the deer. I’m not sure why most hunter-gatherers don’t take them out when processing. They cook up and taste amazing. I’ve eaten them seasoned and grilled or wrapped in bacon and cooked over hot coals. Whitetail deer meat also makes some tasty chili and soup. But, my favorite way to eat it is to pan fry or deep fry.
Serve the fried deer meat for breakfast or dinner. They’re absolutely delicious with runny eggs, biscuits and coffee. If you’re eating the venison tenderloin for dinner, hearty garlic smashed potatoes and garden fresh buttered carrots make a really nice rustic meal.
Pan fried deer meat tenderloin
This is an easy and quick recipe for fried deer meat. Nothing fancy, just good old fashioned country cooking.
- 1 lb. deer meat tenderloin
- 1 1/2 cups white flour
- salt and pepper
- oil for frying
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Cut the deer tenderloin in 1-2 inch pieces
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Season the meat with salt and pepper
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Dredge the deer in the flour, remove and let sit for 10 minutes
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Add the breaded deer meat tenderloins into the hot oil. Don’t overcrowd the skillet or pan
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Cook two minutes on each side for medium rare
I cooked them in a cast iron skillet on medium heat for 2 minutes on each side and they were perfect. You can also season your flour with salt and pepper or add some garlic powder and ground red pepper for some heat. Don’t over-cook them, they don’t take long to cook. They’re perfect when cooked medium rare – well done, not so much.