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A delicious pan seared venison tenderloin recipe combines a deer steak with a shaved asparagus and pea salad and Dijon mustard vinaigrette.

As a wild game chef and full-time recipe developer, I spend a lot of time thinking about ways to honor the best cuts of the animals we bring home. And when it comes to deer or antelope, the tenderloin is sacred. It’s the kind of cut you don’t just toss in a slow cooker or grind into sausage. No. This is the steak you reserve for a special meal.

But a “special meal” doesn’t always have to mean hours in the kitchen. This steak and asparagus salad was born out of wanting to create a deer steak dinner for my wife and our 10-year-old daughter that wouldn’t take more than 30 minutes to pull together.

This venison tenderloin recipe combines some of my favorite springtime and summer foods like asparagus and green peas. It’s a bright and delicious main course salad you can make for dinner or take with you to work for lunch. I could seriously eat this salad every day, and I guarantee it will be a new favorite for you!

Why This Venison Tenderloin Recipe Works

If you’re looking for venison tenderloin recipes or want to learn how to cook a venison tenderloin, this is one of the easiest and most rewarding ways to do it. It also happens to be:

• A quick steak and asparagus recipe ready in under 30 minutes
• A vibrant, protein-packed venison salad that works for lunch or dinner
• A great way to use that deer tenderloin you’ve been saving for something special

And if you’ve never shaved asparagus before, don’t worry - I’ll walk you through it step-by-step.

Tips For Shaved Asparagus

Step 1: Trim the Woody Ends

Hold an asparagus spear in your hands and bend it gently until it snaps. It will naturally break where the tender part meets the tough end. Line up the rest and use a sharp knife to cut off the bottoms to match.

Step 2: Shave the Asparagus Spears

Lay one spear flat on a cutting board. Hold it steady by the tip.
Use a vegetable peeler and shave down the stalk in long, thin ribbons.
Work from the base up, using steady pressure.
If your peeler catches or skips, try rotating the spear slightly or applying a bit more pressure.

You’ll end up with a pile of delicate green curls that soak up dressing like little edible ribbons. This method works best with thick spears, but thinner ones can also be carefully shaved with a sharp knife if needed.

Venison Tenderloin vs. Backstrap

I've met some deer hunters over the years that use the term "tenderloins" when talking about "backstraps". But these two cuts of meat are different.

As the name would suggest, a venison tenderloin is the most tender muscle on the animal. They're much smaller than the backstrap. You'll find two of them tucked away inside the cavity of the deer, under the loin (backstrap), behind the ribs, and above the hindquarter where they don’t get a whole lot of use. That makes them far more tender than those muscles that work much harder - like shanks!

Venison backstraps are the large muscles that run parallel along both sides of a deer’s spine and rest on top of the ribcage.

Cooking Venison Tenderloin

Here are some tips I suggest for home cooks who are cooking venison tenderloin:

• Pat the meat dry with paper towels
• Use a Jaccard meat tenderizer (if you’ve got one)
• Get your skillet hot before the deer steak hits the pan

The goal here is a rich, dark crust on the outside and a juicy medium-rare interior. You're aiming for 130 degrees F in the thickest part - don’t guess. Use an instant-read meat thermometer.

Let the steak rest for five minutes before slicing it. This helps the juices redistribute so they don’t all leak out when you cut into it.

How to Make This Steak and Asparagus Salad

Make the Dijon Mustard Vinaigrette

1. In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, pepper, garlic powder, and onion powder. Set aside.

Cook the Venison Tenderloin

1. Place the venison tenderloin on a cutting board. Use a Jaccard meat tenderizer to tenderize both sides. Pat the tenderloin dry with paper towels. Season both sides with kosher salt and black pepper.

2. Heat a cast-iron skillet over medium-high heat until it's nice and hot. Add the tablespoon of oil and swirl to coat. Carefully lay the tenderloin into the hot skillet. Let it sear for 2 minutes without moving it. Flip the steak using tongs and cook for another 2 minutes. Press it down gently to ensure even browning. Cook until a dark brown crust forms and the internal temperature reaches 130 degrees F for medium-rare using an instant-read meat thermometer.

3. Transfer the steak to a cutting board and let it rest for 5 minutes.

Make the Salad

1. Shave the asparagus using a vegetable peeler. Lay each spear flat on a cutting board and shave from base to tip into thin ribbons. Place all the shavings in a large bowl.

2. Add the spring salad mix and gently toss with the asparagus. Add the peas, roasted red peppers, shaved Parmesan, and chives. Drizzle your desired amount of vinaigrette over the salad and toss again. Season to taste with more salt and pepper.

Slice and Serve

1. Cut the rested venison tenderloin diagonally, against the grain, into ¼-inch slices. Arrange the steak slices over the salad. Serve immediately.

More Venison Steak Recipes

If you are looking for another great way to use venison steak, check out all of our venison steak recipes. Two of our favorite hors d'oeuvres for a party are Garlic Butter Steak Bites and Deer Steak and Mushroom Crostini recipe.

If you love venison on salad, be sure and check out our Venison Steak Caesar Salad.

Come Deer Hunting in North Dakota

If you are headed our way for North Dakota deer season, check out the North Dakota Game & Fish Department website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here.

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