Description
A delightful blend of rich venison tenderloin and sweet maple syrup creates a memorable dish that elevates any gathering.
Ingredients
- 1 lb (450 g) venison tenderloin
- 1/2 cup (120 ml) pure maple syrup
- 2 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a bowl, mix the maple syrup, Dijon mustard, minced garlic, and chopped rosemary to create the marinade. Season with salt and pepper, then reserve some for later use.
- Place the venison tenderloin in a bag or dish and pour the marinade over it. Ensure it is well-coated.
- Refrigerate for at least 2 hours, preferably overnight.
- Remove from the fridge and let sit at room temperature for 30 minutes.
- Heat a skillet over medium-high heat and add olive oil.
- Sear the tenderloin for 3-4 minutes on each side until browned.
- Brush the reserved marinade over the tenderloin and transfer the skillet to a 375°F oven.
- Roast for 15-20 minutes until the internal temperature reaches 130°F for medium-rare.
- Remove from the oven and let rest for 10 minutes.
- Slice into medallions and serve, drizzling with remaining glaze.
Notes
Use high-quality ingredients and marinate overnight for best flavor. Allow the meat to rest after roasting for juiciness.