Venison Tenderloin with Wild-Mushroom Sauce

recipe
Wild rice is the perfect complement for game; try our Wild Rice With Walnut Oil and Green Onions.
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Yield:

8 servings (serving size: 3 ounces venison and 3 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 156
Caloriesfromfat 17 %
Fat 2.9 g
Satfat 1.1 g
Monofat 0.8 g
Polyfat 0.6 g
Protein 27.7 g
Carbohydrate 3.3 g
Fiber 0.3 g
Cholesterol 95 mg
Iron 4.4 mg
Sodium 429 mg
Calcium 13 mg

Ingredients

2 pounds venison tenderloin
Cooking spray
3/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 (3 1/2-ounce) packages fresh shiitake mushrooms
1/4 cup minced shallots
3/4 cup port or other sweet red wine
1 cup beef broth
2 1/4 teaspoons cornstarch

Preparation

Preheat oven to 425°.

Trim fat from venison; place venison on a rack coated with cooking spray. Sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper; insert a meat thermometer into the thickest part of venison. Bake at 425° for 30 minutes or until thermometer reaches 145° (medium-rare) to 160° (medium). Cover loosely with foil; let stand 10 minutes.

Remove stems from mushrooms and discard; slice caps. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add mushrooms and shallots; sauté 4 minutes or until tender. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, and port; cook 2 minutes. Combine broth and cornstarch in a small bowl. Add to skillet; bring to a boil, and cook 1 minute or until thick, stirring constantly. Serve with venison.

Note: Beef tenderloin can be substituted for venison.

Note:

December 1999
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