guide to venison cuts

venison tenderloins


venison tenderloin
venison loin section

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.



fat content

Butchery Tutorial:

suggested dishes:

Venison Tenderloin with Potato Dumplings

Venison Tenderloin with Salsa Verde & Potatoes

Venison Toasts with Hazelnut Cream & Lingonberry Jam

Venison Crostini with Cauliflower Puree & Black Trumpet Gremolata

Venison Tenderloin with Celery Root Puree

Venison Tenderloin with Horseradish Sauce