Deer Tenderloin: A Recipe for Deliciousness

By Ryan Miloshewski and Bob Neporadny

Table fare—it’s the ultimate reason we hunt year after year. Enjoying your harvest with friends and family is as rewarding as the hunt itself. Cooking deer can be a tricky endeavor, though. Cook it too little or too much and it is inedible, even for the least picky of people. This recipe comes from my cousin, Bob Neporadny. He has been hunting for over 35 years and has perfected a few recipes that are downright delectable. Here we have a simple recipe for deer tenderloin, the filet mignon of the animal. It is quick, easy, and can be made right after harvest (my personal favorite). Most of all it is delicious!


  • 2 whole deer tenderloins
  • 1 stick of unsalted butter or 1 cup of margarine
  • Garlic powder
  • Black pepper
  • 1 medium sized bowl


  1. To begin, clean your tenderloins and remove any fat or silver skin; rinse and pat dry.
  2. Then, cut your tenderloins into half inch to one inch pieces, depending on the size of the meat.
  3. Melt the butter or margarine in a sauce pan until it is a liquid.
  4. Take your cut up tenderloins and place in a medium sized plastic bowl. Pour the melted butter over the pieces. Use your hands to work the meat until every piece is coated.
  5. Add a tablespoon or so of garlic powder (avoid salt, as it dries out the meat) and pepper, respectively, to your bowl. Again, use your hands to work the meat until every piece is coated with the seasoning.
  6. Preheat your toaster oven or oven to 400 degrees (most toaster ovens have a broil setting—choose this)
  7. Place the pieces of tenderloin on a baking sheet or the toaster oven sheet and cook for five minutes. After five minutes, turn the pieces of tenderloin over and cook for another five minutes and they should all be done. Medium rare is what you are aiming for.
  8. Let the meat cool for a minute or two and enjoy!


This is an extremely simple recipe but I can attest to its deliciousness. It is one of the best ways I’ve ever had deer tenderloin prepared. You don’t have to worry about the meat drying out (as you would with grilling) and the flavor is out of this world!




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