Just made this recipe with 8 day old tenderloin from my first ever deer, it was amazing
https://addapinch.com/venison-tender...justapinch.com
Ingredients
1 pound Venison tenderloin
2 teaspoons Kosher salt
1/2 teaspoon fresh ground black pepper optional
mushroom cream sauce (
https://addapinch.com/mushroom-cream-sauce-recipe/)
Instructions
Pat venison dry with paper towels. Place tenderloin onto a rimmed baking sheet lined with paper towels. Sprinkle salt onto both sides of the tenderloin and cover with additional paper towels. Refrigerate for four hours to overnight.
Remove from the refrigerator and allow to rest an hour before cooking. Add fresh black pepper, if desired.
Preheat grill, smoker, or oven to 400º F while the venison is resting. Roast tenderloin until it reaches an internal temperature of 140º F.
Remove and place on a cutting board to rest for 5 minutes. Cut into tenderloin medallions and serve with mushroom cream sauce, if desired.