Cut from the Saddle, the tenderloin is one of the most prized venison cuts because of its exquisite tenderness – the best of all the cuts. It has a milder flavor than most other cuts, so it’s often served with sauces.
The tenderloin is a very easy cut to work with because of its smaller size (approx. 1 1/2lbs) & the fact that it has already been cleaned of surface tissue during processing (95-96% yield). It can be roasted or seared whole, or sliced into small steaks or medallions.
Applications: Roast or Sear Whole, Slice into Medallions.