Ingredients for Venison Tenderloin
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How to Make Venison Tenderloin
- Pat 1 (1-1.5 lb) venison tenderloin dry with paper towels. Season generously with freshly ground black pepper.
- Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 medium onion, thinly sliced, and sauté until softened, about 5 minutes.
- Add 2 cloves garlic, minced, and cook for another 3 minutes, until fragrant.
- Add 8 oz cremini mushrooms, sliced, and sauté for 10 minutes, until tender and lightly browned.
- Remove the vegetables from the skillet and set aside. Add 2 tablespoons butter to the skillet.
- Sear the venison tenderloin for 2-3 minutes per side, until browned and cooked to your desired doneness (internal temperature of 130-135°F for medium-rare).
- Remove the venison from the skillet and let it rest on a cutting board for 10 minutes before slicing.
- Return the vegetables to the skillet. Whisk in 2 tablespoons all-purpose flour until a thick brown paste forms.
- Gradually whisk in 1 cup beef broth, stirring constantly, until the gravy thickens to your desired consistency. Add more broth if needed.
- Season the gravy with salt and pepper to taste.
- Slice the rested venison tenderloin and serve over the wild mushroom gravy. Garnish with fresh parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
21g
Fat
41g
Carbs
6g
