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Fillet of Venison


  • 1 whole deer tenderloin, 1-3 lbs.
  • 1 tbsp. olive oil or vegetable oil
  • 1-2 tbsp. butter or margarine
  • Salt and freshly ground black pepper
  • Game Sauce (optional):
  • 3 tbsp. butter or margarine
  • 1 cup venison stock
  • 2 tbsp. wine
  • 3 tbsp. all-purpose flour
  • 2 tbsp. currant jelly


  • In a small saucepan, melt butter over medium low heat. Stir in flour. Blend in stock. Cook over medium heat until thickened and bubbly after 5-7 minutes. Add jelly. Stir until melted. Add wine and heat just to boiling. Serve sauce warm. Makes about 1 cup.
  • Remove all surface fat and silver-skin from tenderloin. Slice across grain into one-inch-thick fillets.
  • In medium skillet, melt butter in oil over medium-low heat. Add fillets; cook to desired doneness over medium high heat, turning once. Salt and pepper to taste.
  • Serve with Game Sauce (as above). Serves 4-6.