Last Updated on September 23, 2020 by Renee’
AIP Friendly, Paleo, Whole 30, Keto, Gluten-Free
It’s almost deer season so we are trying to eat up last year’s deer meat, so my husband brought up some venison backstrap (which is the tenderloin from the deer) from the freezer which is our favorite.
I wanted to marinate it overnight but I was out of coconut aminos so I wasn’t sure what kind of marinade I could whip up. So off to the pantry I go. I had some organic sugar free steak sauce from Primal Kitchens that I had not tried yet so I thought that it sounded good. It is Paleo, Whole 30 approved, Keto & plant-based. I love all their products. If you use my coupon code THEHEALTHNUTMAMA you will receive 10% off of any Primal Kitchen products.
I especially like to marinate Venison due to the gamey taste. This totally takes that out of it. The meat has so much flavor & was so tender. Make sure not to overcook it. This works great on pork tenderloin too! The venison soaked up the smokey flavor and sealed in moisture.
One of the things I do to make it easier is to ask my butcher or deer processor to slice into 1/2 in. slices for me. Saves a lot of time. Of course, you could cook it whole but I like a lot of flavor from the marinade, and having it sliced puts flavor all the way through.
Ingredients:
- 1-1/2 lbs. of Venison or Pork tenderloin-sliced into about 1/2 in chops/slices
- Organic garlic powder to taste (I don’t measure but prob. about 1/2-1 tsp.)
- Organic onion powder to taste (I don’t measure but prob. about 1/2-1 tsp.)
- sea salt to taste
- Organic black pepper to taste (leave out for AIP)
- 1/4-1-3 c. Primal Kitchens Steak Sauce (leave out for AIP & sub coconut aminos)
- 1 leek chopped (can sub onions)
- 1 pack of organic mushrooms sliced or 1 can of organic mushrooms
- 1-2 Tbs. Olive Oil, Avocado Oil or Fat of Choice to coat pan
Directions:
- Put sliced meat in a bowl
- Season with garlic powder, onion powder, black pepper & sea salt (to taste)
- Pour Primal Kitchens Steak Sauce over meat & coat well
- Marinate overnight if possible or at least 30 min. – 1 hour. (I like to marinate overnight especially if it’s Venison)
- Heat Oil in Skillet (I prefer a Black Iron Skillet) to Med. High Heat until oil is hot but not smoking.
- Add meat & brown
- Add Leaks (or onions) & mushrooms
- Saute until meat is done. About 7-10 min.
- Serve
If you like this recipe try this one:
- AIP Paleo Teriyaki Cubed Steak (I make this with Venison also)
*Scroll down for printable recipe card
Tips:
- Could leave tenderloin/backstrap whole & grill instead of slicing. (Cook on grill about 30 min.)
- This would make a great steak sandwich on Paleo or Gluten-Free Bread.
Serving Suggestions:
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Marinated Venison Back Strap or Pork Tenderloin
Ingredients
- 1-1/2 lbs. of Venison or Pork tenderloin-sliced into about 1/2 in chops/slices
- garlic powder to taste (I don't measure but prob. about 1/2-1 tsp.)
- onion powder to taste (I don't measure but prob. about 1/2-1 tsp.)
- sea salt to taste
- black pepper to taste
- Primal Kitchens Steak Sauce
- 1 leek chopped (can sub onions)
- 1 pack of mushrooms sliced or 1 can of mushrooms
- 1-2 Tbs. Olive Oil, Avocado Oil or Fat of Choice to coat pan
Instructions
- Put sliced meat in a bowl
- Season with garlic powder, onion powder, black pepper & sea salt (to taste)
- Pour Primal Kitchens Steak Sauce over meat & coat well
- Marinate overnight if possible or at least 30 min. - 1 hour. (I like to marinate overnight especially if it's Venison)
- Heat Oil in Skillet (I prefer a Black Iron Skillet) to Med. High Heat until oil is hot but not smoking.
- Add meat & brown
- Add Leaks (or onions) & mushrooms
- Saute until meat is done. About 7-10 min.
- Serve
Notes
- Could leave tenderloin/backstrap whole & grill instead of slicing. (Cook on grill about 30 min.)
- This would make a great steak sandwich on Paleo or Gluten-Free Bread.
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Lodge 12 Inch Cast Iron Skillet. Pre-Seasoned Cast Iron Skillet with Red Silicone Hot Handle Holder. -
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Simply Organic Onion, White Powder ORGANIC 3.00 oz. Bottle (a) - 1 Pack -
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