In the Kitchen: Keiser University Chef James Taylor showcases how to make roasted Venison Tenderloin

TALLAHASSEE, Fla. (WCTV) - Keiser University’s Chef James Taylor joined our Rob Nucatola in the studio to make roasted Venison Tenderloin.

Ingredients:

• 1 tb venison tenderloin
• AN sea salt, fine
• AN black pepper, table salt
• AN grapeseed oil
• AN unsalted butter

Directions:

1. Preheat oven to 375F.

2. Season the tenderloin with salt and pepper. Add fresh herbs like chopped rosemary if you like.

3. Add grapeseed oil to a medium-sized pan that’s at medium-high heat. Then sear the tenderloin on all sides (usually 3 sides) for about 2 minutes per side, or until browned. The first seared side generally takes ~ 1 minute more. Then add some butter to the pan and sear all sides for another 20-30 seconds. Note: A cast-iron skillet works well because it can go from the stovetop to the oven.

4. Transfer pan to oven and cook an additional 7-10 minutes or until internal temperature of the tenderloin reaches 145F. Remember - the oven time will need to increase if you are working with a larger tenderloin(s).

5. Let meat rest ~ 15 minutes and thinly slice. Add salt to taste.

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