Venison tenderloin

A narrow oblong muscle from the inner part of the deer's back, the most tender and lean meat of the carcass, dark red, for quick searing and roasting pink, medallions and steaks.

Venison tenderloin is a narrow oblong muscle from the inner part of the deer's back, the most tender and lean meat of the carcass, dark red, fine-fibred, almost without fat and membranes, with a delicate game taste without sharpness. It is marinated or cooked without a marinade, quickly seared and roasted whole to medium rare, cut into medallions and steaks, served pink with berry, wine and cream sauces.