Venison tenderloin
Venison is the most tender and luxurious cut of deer meat, with a delicate flavor and exceptional texture. Its natural leanness and tenderness make it an excellent choice for tartare or light pan-frying.
— HOW TO MAKE
Venison is naturally tender and does not require long marinating or complicated preparation methods. It is best to prepare it as simply as possible to reveal its natural flavor. Before cooking, let it reach room temperature, and cook in a pan or on the grill over high heat for 2-3 minutes on each side to form a crispy crust, but the inside remains juicy. At the end, let the meat “rest” for a few minutes so that the juices distribute evenly. The perfect choice is minimal seasoning: salt, pepper and a dash of butter at the end. Venison is best cooked to medium-rare or medium, maintaining softness and juiciness.
— BEST
Venison tenderloin with cranberry sauce
A royal quality dish – an exceptionally tender, soft and juicy venison cut that melts in your mouth. A luxurious choice for true gourmets!
