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Description
For many hunters, venison backstrap is the ultimate prize, but I believe that the tenderloins are actually the most tender and delicious part of a deer or elk. A tenderloin steak seared in a hot skillet and bathed in garlic butter practically melts in your mouth; there’s no denying that it lives up...
Ingredients
US|METRIC
3 SERVINGS
- 2 venison tenderloins
- coarse sea salt
- cracked black pepper
- tallow (Beef, or neutral flavored oil, such as avocado or grapeseed, for cooking)
- butter
- garlic
- garlic
- butter
- 1/2 cup salted butter (chopped)
- 3 garlic cloves (small, minced)
- 1/2 tsp. fresh rosemary (minced)
- 1 tsp. red wine vinegar
- 1 Tbsp. minced fresh parsley
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NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories430Calories from Fat420 |
| % DAILY VALUE |
| Total Fat47g72% |
| Saturated Fat29g145% |
| Trans Fat |
| Cholesterol125mg42% |
| Sodium590mg25% |
| Potassium60mg2% |
| Protein1g |
| Calories from Fat420 |
| % DAILY VALUE |
| Total Carbohydrate3g1% |
| Dietary Fiber0g0% |
| Sugars0g |
| Vitamin A30% |
| Vitamin C8% |
| Calcium4% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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