Pan Fried Venison Tenderloin

We had a guest join us in the kitchen this week. Carey Litteer, executive vice president of Cutco Cutlery, stopped by to share his recipe for Pan Fried Venison Tenderloin. Carey oversees manufacturing, product development and engineering at Cutco. He is also, as you may have guessed, an avid hunter. Carey and his wife, Cindy, who is a Cutco...

We had a guest join us in the kitchen this week. Carey Litteer, executive vice president of Cutco Cutlery, stopped by to share his recipe for Pan Fried Venison Tenderloin. Carey oversees manufacturing, product development and engineering at Cutco. He is also, as you may have guessed, an avid hunter.

Carey and his wife, Cindy, who is a Cutco retiree, have been close friends of mine for many years. During a dinner we recently shared, Carey mentioned we should do a venison recipe and offered to cook some tenderloin. How could I pass that up? I couldn’t get him in the kitchen fast enough.

He brought in 3 pieces of venison – tenderloin and two other cuts called the backstrap, which is similar to tenderloin. He used the sharp, flexible Boning Knife to easily slice the venison into perfect rounds, ready to be seasoned and cooked.

Carey used only salt, pepper and garlic powder to season the meat. His venison recipe also calls for beef suet sautéed in butter, which adds to the flavor (you can ask for beef suet at your local butcher or meat counter). Cooking the venison over medium-high heat locked in the moisture and seasonings.

The key to keeping the venison moist and tender is not to overcook it, according to Carey.

Make sure the pan is hot and cook the venison filets until slightly brown on the edges. Flip them over using the Turning Fork and cook the other side.

I am not kidding when I say this Pan Fried Venison tasted like a prime cut of beef. It was also obvious from the reaction of everyone else who tasted it. There were no leftovers.

Source: www.cutcokitchen.com