- Calories 156
- Caloriesfromfat 17%
- Fat 2.9g
- Satfat 1.1g
- Monofat 0.8g
- Polyfat 0.6g
- Protein 27.7g
- Carbohydrate 3.3g
- Fiber 0.3g
- Cholesterol 95mg
- Iron 4.4mg
- Sodium 429mg
- Calcium 13mg
Venison Tenderloin with Wild-Mushroom Sauce
Wild rice is the perfect complement for game; try our Wild Rice With Walnut Oil and Green Onions.
How to Make It
Step 1
Preheat oven to 425°.
Step 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.
Step 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.
Step 4
Note: Beef tenderloin can be substituted for venison.
