Venison Tenderloin with Wild Mushroom Sauce
Tender venison with a creamy port mushroom sauce
Servings Prep Time
8People 30Minutes
Cook Time
Servings Prep Time
8People 30Minutes
Cook Time
  • 2lb raw venison tenderloin
  • 3/4tsp salt
  • 1/4tsp Black Pepper
  • 7oz fresh porcini mushrooms
  • Cooking Spray
  • 1/4cup chopped shallots
  • 3/4cup port wine
  • 1cup no-salt beef broth
  • 2 1/4tsp 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