I love venison, especially during the holidays. After all, this is venison season. This dinner was especially good, the sauce is heaven, and it is especially festive for a New Year’s Eve dinner.
Tip : Venison loin is very lean and so it must be cooked 'blue' rare. If cooked longer, it will become tough and grainy. Blue rare makes a very tender bite.
Gather all ingredients before starting recipe.
- Generously season two 6 ounce slices of venison loin with kosher salt and black pepper, one hour before cooking.
- Heat 1 tablespoon of butter in a skillet over medium high heat for 1-2 minutes, or until very hot.
- Sear each side of each filet, the sear should only go about 1/8" of an inch on each side, 1-2 minutes per side.
- Melt 2 tablespoons of butter in the skillet used to sear the venison and butter baste the filets for about 5 minutes.
- Check for done-ness, if the filets are still soft after this cooking time, remove from pan to a plate and allow to rest for 5-10 minutes