Ingredients for Venison Tenderloin With Cabernet Sauce
- Venison Loin
- 2 cloves garlic, minced
- Salt And Black Pepper
- 1 tablespoon olive oil
- Cabernet Sauvignon Wine
- Shallot
- Carrot
- Bay Leaf
- Parsley
- Beef Broth
- Unsalted Butter
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How to Make Venison Tenderloin With Cabernet Sauce
- Preheat oven to 450°F (232°C).
- Rub the venison tenderloin generously with 2 cloves minced garlic, 1 teaspoon salt, and ½ teaspoon black pepper.
- Heat 1 tablespoon olive oil in a heavy-bottomed skillet over high heat.
- Sear the venison tenderloin for 3 minutes per side, until browned. Transfer to a roasting pan.
- Roast in the preheated oven for 16-20 minutes, or until a meat thermometer inserted into the thickest part registers 130-135°F (54-57°C) for medium-rare. Remove from oven and let rest, loosely tented with foil, for 10 minutes.
- Meanwhile, prepare the sauce: In a saucepan, combine 1 cup Cabernet Sauvignon, 1 cup beef broth, 1 small chopped onion, 2 carrots (chopped), 2 celery stalks (chopped), and 2 sprigs fresh thyme.
- Bring the wine mixture to a boil, then reduce heat to medium and simmer for 8 minutes, or until the liquid is reduced by half.
- Strain the sauce through a fine-mesh sieve, discarding the solids.
- In a separate saucepan, reduce the strained sauce over high heat for 7 minutes, or until further reduced by half.
- Combine the reduced sauce with the remaining beef broth in the saucepan.
- While the sauce simmers, remove the rested venison to a cutting board and slice against the grain.
- Pour any excess fat from the roasting pan. Deglaze the pan with the reduced sauce, scraping up any browned bits.
- Whisk in 2 tablespoons cold butter until the sauce is emulsified. Season with salt and pepper to taste.
- Spoon the Cabernet Sauvignon sauce generously over the sliced venison and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
1g
Fat
11g
Carbs
1g
