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Venison Tenderloin with Wild Mushroom Sauce

  • PREP TIME: 30 minutes
  • COOK TIME: 40 minutes
  • LEVEL: Easy
Venison Tenderloin with Wild Mushroom Sauce

Tender venison with a creamy port mushroom sauce.
carbs 6g


  • 2 lb raw venison tenderloin
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 7 oz fresh porcini mushrooms
  • cooking spray
  • 1/4 cup chopped shallots
  • 3/4 cup port wine
  • 1 cup no-salt beef broth
  • 2 1/4 tsp cornstarch


  1. Preheat oven to 425°F. Coat roasting rack with cooking spray.
  2. Remove excess fat from venison. Place on prepared rack. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper.
  3. Roast 30 minutes, until internal temperature reaches 145°F. Tent with foil and let rest 10 minutes.
  4. Clean mushrooms, trim stems, and slice mushrooms.
  5. Coat skillet with cooking spray. Heat over medium-high.
  6. Sauté mushrooms and shallots 4 minutes, or until soft. Add wine, season with remaining salt and pepper, and sauté 2 more minutes.
  7. In small bowl, whisk broth and cornstarch. Add to mushroom mixture and cook 1-2 minutes until thickened, stirring continually.
  8. To serve, spoon sauce over venison.

Nutrition Information

Per serving—207 calories; 6g carbohydrates; 0g fiber; 1g saturated fat; 31g protein; 295mg sodium

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