This is a wonderful cast iron recipe for venison.  Deer proper, such as whitetail, black tail and mule deer are considered venison.  As are antelopes like our pronghorn and India’s blackbuck.  Elk meat is venison and I’ve heard of moose referred to as venison as well.  Axis, fallow, red stag, etc.

This is one of my top three recipes.  I included a sauce, and though it’s not necessary I enjoy dipping things.  On the bigger animals, I like to use the tenderloin, but on small white tails you can use either the tenderloin or backstrap.

Prep Time:  45 minutes

Equipment

• Cast Iron Skillet large enough for your unsliced tenderloin or backstrap
• Tongs
• Smoke detector batteries temporarily removed (trust me).
• High quality oven mitt

Ingredients

Smoke Detector Venison Loin

• A tenderloin per person or 12 ounces of backstrap per person.
• Extra Virgin Olive Oil
• High quality salt, such as Fleur de Sel
• Fresh Ground Pepper
• 1 TBS of butter

Black Pepper Molasses Sauce

• 2 TBS of Black Strap Molasses
• ¼ Cup full bodied red wine
• ¼ Cup duck stock.  (can substitute venison or chicken broth)
• TBS butter
• TBS Course ground pepper

Method

Smoke Detector Loin

• Turn your oven on with rack set in the middle as high as dial will allow.  Usually in the 500-600 degree range.
• Coat your cast iron skillet with olive oil and place in oven for 30 minutes
• Of course trim your meat free of silver skin.  Coat your loin with olive oil, salt, and fresh ground pepper.  Allow to reach room temperature. I usually prep the meat, then turn the oven on and throw the skillet in.
• Turn your stove top on as high as possible so that its super hot.
• After 30 minutes, remove skillet and place on hot burner.
• Change your oven from bake to broil on high.
• Sear backstrap two minutes each side, sear small tenderloin 1 minute on each side.
• Return Skillet with meat back to oven under the broiler on high.  For smaller tenderloin I cook 2 minutes for rare, 3 for medium rare and 4 for medium and never more.  For larger cuts, I cook 3, 4, and 5 minutes respectively.
• Remove from oven.  Set on platter.  Add a slice of butter, and let settle for 5 minutes at least. Otherwise, all the yummy juices will spill onto your plate.

Black Pepper Molasses Sauce

• After removing your meat from the skillet, pour in liquid ingredients first, then butter, molasses and pepper.
• Slowly stir reducing to about ¼ cup of sauce.  It should be fairly thick.

 

Here I am searing the loin.   See the smoke?

Try and it and let me know what you think.  What is your best venison recipe?