Venison Tenderloin with Wild Mushroom Sauce Recipe

Ingredients

• 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

Instructions

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

Additional information