3 Epic Venison Tenderloin Recipes from Outdoor Channel Stars | Outdoor Channel
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3 Epic Venison Tenderloin Recipes from Outdoor Channel Stars

Considered the filet mignon of the hunting world, venison tenderloins are usually the first cuts consumed following a deer harvest; next time you're ready to cook up a batch, give one of these delicious recipes a try

If you If you're looking for a special venison tenderloin recipe, give one of these mini wellingtons from Lee & Tiffany Lakosky a try. (Photo courtesy of Lee and Tiffany Lakosky)

By: Jenny Nguyen, OutdoorChannel.com

The tenderloins are oftentimes consumed at deer camp following a harvest; rarely do these prized cuts of venison ever make the journey home or to the meat processor. Just simply wrapped in bacon and grilled right over an open fire, the tenderloin is not only the most tender part of a white-tailed deer (or antelope, elk, moose, caribou), but it also tastes extra delicious.

Located underneath the ribs and against the backbone, these little muscles do little work. Because tenderloins do not require aging, it’s a good idea to remove them before hanging a carcass to prevent them from drying out, but this doesn’t mean you have to eat your prize right away.

To preserve venison tenderloins, package them in vacuum-sealed bags or tightly wrap them to prevent freezer burn. Considered the filet mignon of the hunting world, these cuts are always the first to go in most households. Cook up something memorable to savor the experience.

Here are some mouthwatering, impressive recipes from Outdoor Channel TV show hosts utilizing venison tenderloins, including mini wellingtons from Lee and Tiffany Lakosky, hosts of Crush with Lee & Tiffany, an elegant surf-and-turf dish from Hunt Master’s Gregg Ritz, and easy, healthy elk wraps from the Holder family of Raised Hunting.

Venison Tenderloin Mini Wellingtons

By Lee and Tiffany Lakosky, hosts of “Crush with Lee & Tiffany


  • 4 to 6 thick-cut slices of venison tenderloin
  • 3 tablespoons of butter
  • 2 cups of finely chopped mushrooms
  • 2 cups of finely chopped onion
  • 2 cups of paté (we used duck, but any flavor will do)
  • 2 sheets of puff pastry
  • Salt and pepper, to taste


1. Preheat oven to 350° F. Sprinkle salt and pepper on venison. Grill or pan sear venison until just medium-rare. Melt 1 tablespoon of butter in a large sauté pan over medium heat. Add mushrooms and onions and sauté with a pinch of salt until soft.

2. Cut out 6 squares of the puff pastry slightly larger than the venison tenderloin pieces. Spread a layer of paté and mushroom/onion mixture onto each puff pastry square. Lay a venison tenderloin piece on top of the spread and wrap with the puff pastry. Place the wellington seam side down on a baking sheet. Repeat with the rest of the venison pieces and then brush tops of puff pastry with melted butter.

3. In a 350° oven, bake for 20 minutes or until pastry is golden brown. Top with fresh herbs and enjoy!

Venison Tenderloin Oscar

By Gregg Ritz, host of “Hunt Masters

“This looks complicated but is actually quick and easy to prepare and is a low-carb, high-protein dish your guests will rave about.”

Venison Tenderloin Oscar Recipe
Gregg Ritz recipe: Venison Tenderloin Oscar (Photo courtesy of Gregg Ritz)

Ingredients: for one – adjust accordingly for your crowd

  • 6 ounces of venison tenderloin
  • 4 ounces of crabmeat
  • 10 stalks of asparagus
  • 1 packet of Knorr Béarnaise Sauce
  • Salt and pepper, to taste


1. Season venison with salt and pepper. Grill or pan sear the venison tenderloin to desired doneness. Allow meat to rest, covered in aluminum foil for 10 minutes. Meanwhile, sauté asparagus and crabmeat in a pan, season with salt and pepper. Prepare Knorr Béarnaise sauce according to packet directions.

2. To assemble, layer the asparagus and crabmeat on top of the venison tenderloin. Drizzle with Béarnaise sauce and top with salt and pepper. Enjoy!

Elk Venison Tenderloin Wraps

By Karin Holder, co-host of “Raised Hunting

Elk Venison Tenderloin Wraps
Elk Venison Tenderloin Wraps (Photo courtesy of Karin Holder)


  • Bib lettuce leaves
  • Elk venison tenderloins
  • Shredded carrot
  • Sliced radish
  • Sliced cucumber
  • Peanut sauce, or your choice of sauce/dip
  • Preferred shredded cheese


Season and cook the elk venison tenderloins to your liking, and slice into small pieces. Assemble meat into bib lettuce, along with vegetables and cheese. You can use the vegetables suggested here, or whatever you like. Top with sauce and enjoy!

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