Venison Tenderloin with Wild-Mushroom Sauce

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

Yield: 8 servings (serving size: 3 ounces venison and 3 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 156
  • Calories from fat: 17%
  • Fat: 2.9g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.6g
  • Protein: 27.7g
  • Carbohydrate: 3.3g
  • Fiber: 0.3g
  • Cholesterol: 95mg
  • Iron: 4.4mg
  • Sodium: 429mg
  • Calcium: 13mg


  • 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


  1. Preheat oven to 425°.
  2. 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.
  3. 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.
  4. Note: Beef tenderloin can be substituted for venison.
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