Elk Tenderloin Harvest Bowl

Oct 17, 2025Courtney Johnston
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Celebrate the flavors of the season with this Venison Tenderloin Harvest Bowl, a hearty blend of tender wild game and roasted fall vegetables. Juicy venison (or elk) tenderloin—pan-seared or grilled to perfection—pairs beautifully with roasted butternut squash, earthy beets, crisp apples, and tangy feta. A drizzle of cranberry vinaigrette ties everything together with a touch of sweetness and acidity.

Elk Tenderloin Harvest Bowl

Courtney Johnston

Servings

4-6

Prep Time

30 minutes

Cook Time

5-10 minutes

Cuisine

American

Category

Venison

For a weeknight-friendly version, keep it simple with just salt, pepper, and garlic—enough to let the venison’s natural flavor shine. If you have more time, use the marinade from our Marinated Grilled Elk Tenderloin recipe to take the flavor up a notch. Either way, this bowl strikes the perfect balance of lean protein, seasonal produce, and satisfying texture. If you’re short on time, feel free to use your favorite store-bought vinaigrette instead of the homemade cranberry dressing. It’s a wholesome, harvest-inspired meal that’s simple enough for busy nights yet show-stopping enough to impress at any fall gathering.

Elk Tenderloin Harvest Bowl

Ingredients

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    • 1 Venison Backstrap

    • OR 1 Elk Tenderloin

    • Salt 
    • Pepper
    • Garlic

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    • 1 butternut squash, cut into ½ inch cubes

    • 6 beets washed well (peeling optional) cut into ½ inch cubes
    • ½ cup pumpkin seeds raw or roasted 
    • ½ cup pecan pieces 
    • 1 cup diced feta cheese

    • 2 apples cut into ½ inch cubes

    • 2 scallions sliced 
    • Baby spinach

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    • 1 cup cranberry sauce

    • ½ cup olive oil 

    • ¼ cup apple cider vinegar

    • 1 tbsp honey
    • 1 tsp dijon mustard
    • ½ tsp sea salt 
    • ¼ tsp ground black pepper

    Directions

    1. Trim any silver skin from the venison and season or marinate.

    2. Preheat the oven to 425°F and prepare all the salad ingredients.

    3. OPTIONAL: gently roast the nuts and seeds to give them some extra crunch. place them in a dry pan and toss over med-high heat for a few min or place on foil in a toaster oven. Watch closely so they don’t burn.

    4. Place the beets and squash, and optional Brussels sprouts on a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 25-20 min until the squash is cooked through.

    5. While the squash and beets are roasting, make the dressing and cook the meat.

    6. Whisk all dressing ingredients together in a bowl, taste; adjust salt and pepper if necessary, and transfer to a bottle or jar for serving.

    7. Pan Sear or Grill the Venison for about 4 minutes on each side. Check the temperature, you do not want to overcook the venison or it will be dry. After you have a nice sear, keep flipping the meat every minute until an internal temp of 115-118 is reached. Remove from the heat, loosely cover with foil, and let rest for 10 min.

    8. Assemble the salad by placing a handful of the baby spinach in each bowl, and arrange the squash, beets, apples, feta, and nuts in the bowl.

    9. Top with sliced tenderloin and drizzle on the dressing. Top with sliced green onions.

    10. ENJOY

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