How long should deer tenderloin be cooked in the oven?
Cooking Deer Tenderloin to Perfection. When it comes to cooking deer tenderloin in the oven, the key is to achieve the perfect level of doneness without overcooking the delicate meat. The cooking time will depend on several factors, including the size and thickness of the tenderloin, as well as the desired level of doneness. As a general guideline, a deer tenderloin that is around 1-1.5 pounds and about 1-2 inches in thickness can be cooked in a preheated oven at 400°F (200°C) for around 15-20 minutes per pound, or until it reaches an internal temperature of 135-140°F (57-60°C) for medium-rare. It’s essential to use a meat thermometer to ensure the internal temperature is reached, as this will ensure food safety and prevent overcooking.
For a more precise cooking time, it’s recommended to cook the deer tenderloin for 10-12 minutes per pound for medium-rare, 12-15 minutes per pound for medium, and 15-18 minutes per pound for medium-well or well-done. However, it’s crucial to note that overcooking deer tenderloin can result in a tough and dry texture, so it’s always better to err on the side of caution and cook it for a shorter amount of time. Additionally, it’s a good idea to let the tenderloin rest for 5-10 minutes after cooking, as this will allow the juices to redistribute and the meat to retain its tenderness. By following these guidelines and using a meat thermometer, you can achieve a perfectly cooked deer tenderloin that is both delicious and tender.
To enhance the flavor and texture of the deer tenderloin, you can also try marinating or seasoning it before cooking. A mixture of olive oil, garlic, and herbs such as thyme and rosemary can add a rich and savory flavor to the meat. You can also try wrapping the tenderloin in bacon or prosciutto to add a smoky and salty flavor. Regardless of the cooking method or seasonings used, the key to cooking a perfect deer tenderloin is to cook it with care and attention, and to never overcook it. By following these tips and guidelines, you can enjoy a delicious and memorable dining experience with your oven-cooked deer tenderloin.
What are some good seasoning options for deer tenderloin?
When it comes to seasoning deer tenderloin, the options are vast and varied, allowing you to experiment with different flavors and combinations to find your perfect match. For a classic approach, a simple garlic and herb seasoning blend can work wonders, combining minced garlic with dried or fresh herbs like thyme, rosemary, or parsley. This blend can be mixed with a bit of olive oil, salt, and pepper to create a marinade that enhances the tenderloin’s natural flavor without overpowering it. Alternatively, you can try a Cajun-inspired seasoning blend, featuring a mix of paprika, cayenne pepper, garlic powder, onion powder, and dried oregano, which adds a bold, spicy kick to the dish.
For those who prefer a sweeter and more complex flavor profile, a brown sugar and spice blend can be an excellent choice. This mixture typically includes brown sugar, smoked paprika, ground cinnamon, and a pinch of cayenne pepper, creating a rich, depthful flavor that complements the tenderloin’s lean meat. If you’re looking for something a bit more exotic, you can try a lemon and pepper seasoning blend, which combines the brightness of lemon zest with the subtle heat of black pepper, creating a refreshing and aromatic flavor experience. Additionally, you can also experiment with Asian-inspired seasonings, such as a mix of soy sauce, ginger, and sesame oil, which can add a savory, umami flavor to the tenderloin.
Another great option is to use a chimichurri sauce as a marinade, which is a classic Argentinean condiment made from parsley, oregano, garlic, red pepper flakes, red wine vinegar, and olive oil. This herby and tangy sauce can add a vibrant, fresh flavor to the tenderloin, making it perfect for grilling or pan-searing. You can also try using a coffee and chili seasoning blend, which may sound unusual but can add a deep, smoky flavor to the meat. This blend typically includes ground coffee, chili powder, brown sugar, and smoked paprika, creating a complex and intriguing flavor profile. Whatever seasoning option you choose, be sure to adjust the amount of seasoning according to your personal taste preferences and the size of the tenderloin, as you want to enhance the flavor without overpowering the delicate meat.
Can I marinate deer tenderloin before cooking it in the oven?
Marinating deer tenderloin before cooking it in the oven is not only possible, but it’s also a great way to add flavor and tenderize the meat. Deer tenderloin, also known as venison tenderloin, can be a bit lean and gamey, so marinating it can help to balance out its natural flavor and make it more palatable. When marinating deer tenderloin, it’s essential to use a marinade that’s acidic in nature, such as one that contains vinegar, wine, or citrus juice, as this will help to break down the connective tissues in the meat and make it more tender. You can also add other ingredients to the marinade, such as olive oil, garlic, and herbs, to give the deer tenderloin more flavor.
To marinate deer tenderloin, you’ll want to place it in a large zip-top plastic bag or a non-reactive container, such as a glass or stainless steel bowl. Then, add your marinade ingredients to the bag or container, making sure that the deer tenderloin is completely covered. You can also use a meat injector to inject the marinade into the meat, which can help to distribute the flavors more evenly. Once the deer tenderloin is marinating, it’s essential to refrigerate it at a temperature of 40°F (4°C) or below to prevent bacterial growth. You can marinate the deer tenderloin for anywhere from 30 minutes to several hours or even overnight, depending on the strength of the marinade and your personal preference.
When it’s time to cook the deer tenderloin, you can remove it from the marinade and cook it in the oven using your preferred method. You can roast it in a hot oven at a temperature of 400°F (200°C) or more, or you can cook it at a lower temperature, such as 300°F (150°C), for a longer period. It’s essential to use a meat thermometer to ensure that the deer tenderloin reaches a safe internal temperature of at least 145°F (63°C) to prevent foodborne illness. You can also add other ingredients to the oven with the deer tenderloin, such as roasted vegetables or potatoes, to make a complete meal. Overall, marinating deer tenderloin before cooking it in the oven is a great way to add flavor and tenderize the meat, and it’s definitely worth trying if you’re looking for a delicious and memorable meal.
It’s also worth noting that there are many different marinade recipes that you can use for deer tenderloin, so feel free to experiment and find the one that works best for you. Some popular marinade ingredients for deer tenderloin include soy sauce, Worcestershire sauce, teriyaki sauce, and BBQ sauce, as well as spices and herbs like garlic powder, onion powder, and thyme. You can also add other ingredients to the marinade, such as honey or brown sugar, to give the deer tenderloin a sweeter flavor. No matter which marinade recipe you choose, be sure to follow safe food handling practices to prevent foodborne illness, and enjoy your delicious and flavorful deer tenderloin.
How should I check the doneness of deer tenderloin?
When it comes to cooking deer tenderloin, also known as venison tenderloin, checking the doneness is crucial to ensure that the meat is cooked to a safe internal temperature while maintaining its tenderness and flavor. To check the doneness of deer tenderloin, you can use a combination of methods, including the touch test, visual inspection, and internal temperature checks. For the touch test, press the meat gently with your finger; if it feels soft and squishy, it’s medium-rare, while a firmer texture indicates medium or medium-well. For a more accurate check, use a meat thermometer to measure the internal temperature of the tenderloin. The recommended internal temperature for cooked venison is at least 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 150°F (65°C) for medium-well or well-done.
Another way to check the doneness of deer tenderloin is by performing a visual inspection. A cooked venison tenderloin will typically have a uniform brown color on the outside, while the inside will be pink or reddish-pink, depending on the level of doneness. For medium-rare, the inside will be bright pink, while medium will have a slightly paler pink color, and medium-well or well-done will have a more uniform brown color throughout. Keep in mind that it’s essential to let the meat rest for a few minutes before slicing, as this allows the juices to redistribute and the meat to retain its tenderness. By using these methods, you can ensure that your deer tenderloin is cooked to the perfect level of doneness, whether you prefer it rare, medium, or well-done.
It’s worth noting that the size and thickness of the deer tenderloin can affect the cooking time and doneness. Thicker tenderloins may require longer cooking times, while thinner ones may cook more quickly. Additionally, the heat source and cooking method can also impact the doneness of the meat. For example, grilling or pan-searing can result in a crisper exterior and a more caramelized flavor, while oven roasting may produce a more even, tender texture. Regardless of the cooking method, it’s crucial to use a food thermometer to ensure that the venison is cooked to a safe internal temperature, as undercooked or raw meat can pose a risk of foodborne illness. By following these guidelines and using a combination of checking methods, you can achieve perfectly cooked deer tenderloin that’s both delicious and safe to eat.
What are some side dishes that pair well with deer tenderloin?
When it comes to pairing side dishes with deer tenderloin, the options are endless, but some combinations stand out from the rest. Roasted vegetables are a popular choice, as they bring out the natural flavors of the deer meat. Roasted Brussels sprouts, carrots, and sweet potatoes are all excellent options, as they add a nice contrast in texture to the tender and juicy deer tenderloin. Simply toss the vegetables in olive oil, salt, and pepper, and roast them in the oven until they’re tender and caramelized. You can also add some garlic and herbs to the vegetables for extra flavor.
Another great option is sauteed mushrooms, which pair perfectly with the rich flavor of the deer tenderloin. You can use a variety of mushrooms, such as button, cremini, or shiitake, and saute them in butter or oil until they’re tender and fragrant. Add some onions and garlic to the pan for extra flavor, and serve the mushrooms alongside the deer tenderloin. Creamy mashed potatoes are also a great side dish, as they provide a nice contrast in texture to the tender deer meat. You can add some garlic and chives to the mashed potatoes for extra flavor, or try using truffle oil for a more luxurious twist.
If you’re looking for something a bit lighter, grilled asparagus is a great option. Simply brush the asparagus spears with olive oil and season with salt and pepper, then grill them until they’re tender and slightly charred. You can also add some lemon juice and parmesan cheese to the asparagus for extra flavor. Wild rice is another great side dish, as it provides a nice nutty flavor and texture contrast to the deer tenderloin. You can cook the wild rice according to package instructions, then add some dried cranberries and pecans for extra flavor and texture. Whatever side dish you choose, it’s sure to pair perfectly with the rich and savory flavor of the deer tenderloin.
Where can I buy deer tenderloin?
If you’re looking to buy deer tenderloin, also known as venison tenderloin, you may need to explore some specialty stores or online retailers, as it’s not commonly found in traditional grocery stores. Local Butchers that specialize in game meats may carry deer tenderloin, so it’s worth checking with them to see if they have it in stock or can order it for you. You can also try visiting farmer’s markets or specialty food stores that focus on carrying exotic or game meats. Some stores that specialize in carrying wild game meats may also have deer tenderloin available, either in their physical store or through their online platform.
In addition to local stores, there are also many online retailers that carry deer tenderloin, such as Amazon or Walmart. These online retailers often source their products from various suppliers, so you can compare prices and products to find the best option for you. Some popular online retailers that specialize in game meats include Cabela’s and Bass Pro Shops, which may carry a variety of venison products, including tenderloin. When shopping online, make sure to check the product description and reviews to ensure that you’re getting high-quality deer tenderloin.
If you’re having trouble finding deer tenderloin in stores or online, you may also consider hunting or farming your own deer, if possible. This can be a more cost-effective and sustainable option, as well as a fun and rewarding experience. Additionally, some venison farms or game ranches may offer deer tenderloin for sale, either directly to consumers or through their website. These farms and ranches often have a wide range of venison products available, including tenderloin, and may offer more sustainable and humane options for those looking to purchase deer meat. By exploring these different options, you should be able to find a source for deer tenderloin that meets your needs and budget.
What other cooking methods can be used for deer tenderloin?
When it comes to cooking deer tenderloin, there are several methods that can be used to achieve a delicious and tender final product. Grilling is a popular method for cooking deer tenderloin, as it allows for a nice char on the outside while locking in the juices on the inside. To grill deer tenderloin, preheat your grill to medium-high heat, season the tenderloin with your desired herbs and spices, and cook for 4-6 minutes per side, or until it reaches your desired level of doneness. Another method is pan-searing, which involves cooking the tenderloin in a hot skillet on the stovetop. This method allows for a nice crust to form on the outside, while keeping the inside tender and juicy. To pan-sear deer tenderloin, heat a skillet over high heat, add a small amount of oil, and cook the tenderloin for 2-3 minutes per side, or until it reaches your desired level of doneness.
In addition to grilling and pan-searing, roasting is another excellent method for cooking deer tenderloin. This method involves cooking the tenderloin in the oven, which allows for even cooking and a tender final product. To roast deer tenderloin, preheat your oven to 400°F (200°C), season the tenderloin with your desired herbs and spices, and cook for 10-15 minutes, or until it reaches your desired level of doneness. Braising is another method that can be used to cook deer tenderloin, which involves cooking the tenderloin in liquid (such as stock or wine) on low heat for an extended period of time. This method is great for cooking tougher cuts of deer, but can also be used to add flavor and tenderize the tenderloin. To braise deer tenderloin, heat some oil in a Dutch oven over medium heat, add the tenderloin and some liquid, cover the pot, and cook for 1-2 hours, or until the tenderloin is tender and falls apart easily.
Other cooking methods that can be used for deer tenderloin include sous vide, which involves sealing the tenderloin in a bag and cooking it in a water bath at a precise temperature, and smoking, which involves cooking the tenderloin low and slow over wood or charcoal to add a rich, savory flavor. No matter which method you choose, it’s always important to cook the deer tenderloin to a safe internal temperature of at least 145°F (63°C) to prevent foodborne illness. Additionally, be sure to let the tenderloin rest for a few minutes before slicing and serving, as this will allow the juices to redistribute and the meat to stay tender and flavorful. With so many different cooking methods to choose from, you’re sure to find one that works for you and results in a delicious and memorable meal.
Can I freeze deer tenderloin?
Freezing deer tenderloin is a common practice to preserve the meat for later consumption. Proper handling and storage are crucial to maintain the quality and safety of the frozen deer tenderloin. Before freezing, it’s essential to ensure that the deer tenderloin is fresh and of high quality. This means that the meat should be handled and stored at a consistent refrigerated temperature below 40°F (4°C) from the time of harvest to the time of freezing. It’s also important to remove any excess fat and connective tissue from the tenderloin, as these can become rancid or tough during the freezing process.
To freeze deer tenderloin, wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn and other forms of damage. You can also vacuum-seal the tenderloin using a vacuum sealer to remove air and prevent the growth of bacteria and other microorganisms. Label the package with the date, contents, and any relevant handling instructions, such as cooking temperature and time. Frozen deer tenderloin can be stored at 0°F (-18°C) or below for up to 6-8 months without significant loss of quality. However, it’s recommended to use the frozen tenderloin within 3-4 months for optimal flavor and texture.
When thawing frozen deer tenderloin, it’s essential to do so safely to prevent the growth of bacteria and other microorganisms. The recommended method is to thaw the tenderloin in the refrigerator, allowing it to thaw slowly and evenly. This can take several hours or overnight, depending on the size of the tenderloin. Alternatively, you can thaw the tenderloin in cold water, changing the water every 30 minutes to prevent bacterial growth. Cooking the tenderloin immediately after thawing is also important, as this will help to prevent the growth of bacteria and other microorganisms. It’s also important to cook the tenderloin to an internal temperature of at least 145°F (63°C) to ensure food safety.
In terms of nutritional value, frozen deer tenderloin is a nutritious and lean protein source. It’s low in fat and high in protein, making it an excellent choice for health-conscious consumers. Frozen deer tenderloin is also a good source of iron, zinc, and other essential minerals. However, it’s essential to handle and store the tenderloin safely to prevent the risk of foodborne illness. By following proper handling and storage procedures, you can enjoy delicious and nutritious frozen deer tenderloin for months to come.
What are some tips for ensuring a tender and juicy deer tenderloin?
When it comes to cooking deer tenderloin, achieving a tender and juicy result can be a challenging but rewarding task. One of the most important tips for ensuring a tender and juicy deer tenderloin is to handle the meat gently and avoid over-manipulating it. This means minimizing the amount of times the meat is touched or handled, as excessive handling can cause the meat to become tough and dense. Additionally, letting the meat come to room temperature before cooking can help to ensure even cooking and prevent the outside from becoming overcooked before the inside is fully cooked.
Another key factor in achieving a tender and juicy deer tenderloin is to cook it to the right temperature. Deer tenderloin is best cooked to medium-rare or medium, as overcooking can cause the meat to become dry and tough. Using a meat thermometer can help to ensure that the meat is cooked to a safe internal temperature, while also preventing it from becoming overcooked. It’s also important to not overcrowd the pan when cooking the tenderloin, as this can cause the meat to steam instead of sear, resulting in a less flavorful and less tender final product. Instead, cook the tenderloin in batches if necessary, and make sure to leave space between each piece of meat to allow for even cooking.
In terms of specific cooking techniques, pan-searing is a great way to achieve a tender and juicy deer tenderloin. This involves heating a skillet or sauté pan over high heat, adding a small amount of oil, and then searing the tenderloin for 1-2 minutes on each side, or until a nice brown crust forms. The tenderloin can then be finished in the oven, where it can cook slowly and evenly until it reaches the desired level of doneness. Alternatively, grilling is also a great way to cook deer tenderloin, as it allows for a nice char to form on the outside while keeping the inside juicy and tender. When grilling, make sure to preheat the grill to medium-high heat and cook the tenderloin for 2-3 minutes per side, or until it reaches the desired level of doneness.
Finally, letting the meat rest after cooking is an important step in achieving a tender and juicy deer tenderloin. This involves removing the meat from the heat and letting it sit for 5-10 minutes, allowing the juices to redistribute and the meat to relax. During this time, the meat will retain its juices and become even more tender and flavorful, making it a truly enjoyable and satisfying dining experience. By following these tips and techniques, you can achieve a tender and juicy deer tenderloin that is sure to impress even the most discerning palates. Whether you’re a seasoned hunter or just a lover of wild game, a well-cooked deer tenderloin is a culinary delight that is not to be missed.
Can I use different cooking methods for deer tenderloin?
Introduction to Deer Tenderloin Cooking Methods
Deer tenderloin, a prized and tender cut of venison, can be prepared using a variety of cooking methods to bring out its unique flavor and texture. The key to cooking deer tenderloin is to avoid overcooking, as it can quickly become tough and dry. With the right techniques and recipes, you can enjoy this delicacy in a range of dishes, from simple pan-seared meals to elaborate roasts. In this article, we will explore the different cooking methods that can be used to prepare deer tenderloin, as well as provide tips and recipes to get you started.
Cooking Methods for Deer Tenderloin
One of the most popular cooking methods for deer tenderloin is grilling. Grilling adds a smoky flavor to the meat and helps to lock in its juices. To grill deer tenderloin, preheat your grill to medium-high heat, season the meat with your favorite spices and herbs, and cook for 4-6 minutes per side, or until it reaches your desired level of doneness. Another cooking method is pan-searing, which involves searing the meat in a hot skillet with a small amount of oil to create a crispy crust on the outside, while keeping the inside tender and juicy. Deer tenderloin can also be cooked using a slow cooker, where it is cooked in a rich and flavorful broth over low heat for several hours, resulting in a tender and fall-apart texture.
Additional Cooking Methods and Tips
In addition to grilling, pan-searing, and slow cooking, deer tenderloin can also be cooked using other methods, such as roasting and sauteing. To roast deer tenderloin, preheat your oven to 400°F (200°C), season the meat with your favorite spices and herbs, and cook for 15-20 minutes, or until it reaches your desired level of doneness. Sauteing involves cooking the meat in a hot skillet with a small amount of oil and your favorite aromatics, such as garlic and onions. Regardless of the cooking method, it is essential to not overcook the deer tenderloin, as it can quickly become tough and dry. Use a meat thermometer to ensure that the internal temperature reaches 130-135°F (54-57°C) for medium-rare, 140-145°F (60-63°C) for medium, and 150-155°F (66-68°C) for medium-well.
Conclusion and Recipe Ideas
In conclusion, deer tenderloin is a versatile and delicious cut of meat that can be prepared using a range of cooking methods, from grilling and pan-searing to slow cooking and roasting. With the right techniques and recipes, you can enjoy this delicacy in a variety of dishes, such as grilled deer tenderloin with roasted vegetables, pan-seared deer tenderloin with mushroom sauce, and slow-cooked deer tenderloin stew. Whether you are a seasoned hunter or a beginner cook, deer tenderloin is sure to become a favorite dish in your household. So why not get creative and try out some new recipes today? With a little practice and patience, you can become a master of cooking deer tenderloin and enjoy this delicious and nutritious meat all year round.
What type of herbs and spices pair well with deer tenderloin?
When it comes to cooking deer tenderloin, also known as venison, the right combination of herbs and spices can elevate the dish to a whole new level. Deer tenderloin is a lean cut of meat, so it’s essential to choose flavors that complement its rich, gamey taste without overpowering it. Some popular herbs that pair well with deer tenderloin include thyme, rosemary, and sage. These herbs have a robust, earthy flavor that complements the natural taste of the venison. You can use them fresh or dried, and they can be added to marinades, rubs, or sauces to give the dish an extra boost of flavor.
In addition to herbs, there are several spices that pair well with deer tenderloin. Garlic and onion powder are classic combinations that add a depth of flavor to the dish. Paprika and cayenne pepper can add a smoky, spicy flavor, while black pepper and juniper berries can enhance the gamey flavor of the venison. You can also try using other spices like coriander, cumin, and chili powder to give the dish a unique flavor profile. When using spices, it’s essential to remember that a little goes a long way, as deer tenderloin can quickly become overpowering if too many spices are used.
For a more complex flavor profile, you can try combining herbs and spices to create a rub or marinade for the deer tenderloin. A rub can be made by mixing together herbs and spices like thyme, rosemary, garlic powder, and black pepper, and then applying it directly to the meat. A marinade, on the other hand, involves soaking the meat in a mixture of liquids like red wine, olive oil, and stock, along with herbs and spices like bay leaves, juniper berries, and black pepper. This helps to tenderize the meat and add flavor, and can be especially effective for cooking methods like grilling or pan-searing. By experimenting with different combinations of herbs and spices, you can create a unique and delicious flavor profile that complements the natural taste of the deer tenderloin.
Some popular flavor profiles for deer tenderloin include traditional, which features herbs like thyme and rosemary, and spices like garlic and onion powder. Mediterranean flavor profiles often incorporate herbs like oregano and rosemary, along with spices like paprika and cumin. Asian-inspired dishes might feature ingredients like soy sauce, ginger, and five-spice powder, while Southwestern flavor profiles often include spices like chili powder, cumin, and coriander. By choosing a flavor profile that complements the natural taste of the deer tenderloin, you can create a dish that is both delicious and memorable. Whether you’re a seasoned hunter or just a food enthusiast, experimenting with different herbs and spices can help you to unlock the full potential of this versatile and flavorful ingredient.
Is it important to let deer tenderloin rest after cooking?
Understanding the Importance of Resting Deer Tenderloin
Letting deer tenderloin rest after cooking is a crucial step that can significantly impact the final quality of the dish. Resting allows the meat to redistribute its juices, resulting in a more tender and flavorful final product. When deer tenderloin is cooked, the heat causes the proteins on the surface to contract, pushing the juices towards the center of the meat. If the tenderloin is sliced immediately after cooking, these juices will flow out, leaving the meat dry and less flavorful. By letting the deer tenderloin rest, the juices are able to redistribute, ensuring that each bite is moist and full of flavor.
The Science Behind Resting Meat
The process of resting meat is based on the principles of thermodynamics and the physical properties of meat. When meat is cooked, the heat energy breaks down the protein structures, causing the fibers to contract and the juices to be squeezed out. As the meat rests, the temperature gradient within the meat begins to equalize, and the proteins start to relax. This relaxation allows the juices to redistribute, and the meat becomes more tender and easier to chew. The resting time also allows the collagen in the meat to break down, contributing to a more tender and palatable texture. For deer tenderloin, a resting time of 10-15 minutes is usually recommended, although this may vary depending on the thickness of the meat and the desired level of doneness.
Practical Tips for Resting Deer Tenderloin
To get the most out of resting deer tenderloin, it’s essential to follow a few practical tips. First, make sure to cook the tenderloin to the desired level of doneness, using a thermometer to ensure accuracy. Once cooked, remove the tenderloin from the heat and place it on a wire rack or a plate, tented with aluminum foil to retain heat. This will help to prevent the meat from cooling too quickly, allowing the resting process to occur more efficiently. During the resting time, it’s also important to avoid slicing or piercing the meat, as this can cause the juices to escape and the meat to become dry. By following these simple steps and allowing the deer tenderloin to rest, you’ll be rewarded with a more tender, flavorful, and enjoyable dining experience.
Conclusion
In conclusion, letting deer tenderloin rest after cooking is a vital step that can elevate the quality of the dish and provide a more enjoyable eating experience. By understanding the science behind resting meat and following practical tips, hunters and chefs can ensure that their deer tenderloin is cooked to perfection and presented in the best possible way. Whether you’re a seasoned cook or a novice hunter, taking the time to rest your deer tenderloin will be well worth the effort, resulting in a truly memorable and satisfying meal. So, the next time you’re cooking deer tenderloin, remember to let it rest – your taste buds will thank you.
