Venison Tenderloin with Wild Mushroom Sauce
Tender venison with a creamy port mushroom sauce
Servings
Prep Time
8
People
30
Minutes
Cook Time
40
Minutes
Servings
Prep Time
8
People
30
Minutes
Cook Time
40
Minutes
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
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