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

Recipe by Cooking Light December 1999


Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

156 calories; calories from fat 17%; fat 2.9g; saturated fat 1.1g; mono fat 0.8g; poly fat 0.6g; protein 27.7g; carbohydrates 3.3g; fiber 0.3g; cholesterol 95mg; iron 4.4mg; sodium 429mg; calcium 13mg.