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.

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  • Course Dinner, Venison
  • Cuisine French
  • Keyword 15 Minute Meal, Christmas, Delicious, Different, Elegant, Fall-Winter, Fine Food, Flavor, For Foodies, New Years, Special Dinner, Valentine's Day
Servings Prep Time Cook Time
2 people 10 minutes 10 minutes
Passive Time Total Time
20 minutes
Servings Prep Time Cook Time
2 people 10 minutes 10 minutes
Passive Time Total Time
20 minutes
Tips
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.
Degree of Difficulty
Moderately difficult
Ingredients
Servings: people
Units:
Instructions
  1. Gather all ingredients before starting recipe.
Venison
  1. Generously season two 6 ounce slices of venison loin with kosher salt and black pepper, one hour before cooking.
  2. Heat 1 tablespoon of butter in a skillet over medium high heat for 1-2 minutes, or until very hot.
  3. 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.
  4. Melt 2 tablespoons of butter in the skillet used to sear the venison and butter baste the filets for about 5 minutes.
  5. 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

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