Venison Tenderloin with Wild Mushroom Sauce
Tender venison with a creamy port mushroom sauce
raw venison tenderloin
fresh porcini mushrooms
no-salt beef broth
Preheat oven to 425°F. Coat roasting rack with cooking spray.
Remove excess fat from venison. Place on prepared rack. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper.
Roast 30 minutes, until internal temperature reaches 145°F. Tent with foil and let rest 10 minutes.
Clean mushrooms, trim stems, and slice mushrooms.
Coat skillet with cooking spray. Heat over medium-high.
Sauté mushrooms and shallots 4 minutes, or until soft. Add wine, season with remaining salt and pepper, and sauté 2 more minutes.
In small bowl, whisk broth and cornstarch. Add to mushroom mixture and cook 1-2 minutes until thickened, stirring continually.
To serve, spoon sauce over venison