Ingredients
For the Venison:
- 1 lb venison tenderloin
- Salt and pepper, to taste
- 1 tbsp olive oil
- 2 tbsp butter
- 1-2 sprigs fresh rosemary (optional)
- 1-2 cloves garlic, crushed (optional)
For the Mushroom Sauce:
- 2 tbsp butter
- 1 brown onion or shallot finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms sliced
- 1/2 cup beef or venison stock
- 1/2 cup heavy cream
- 1/4 cup red wine or port (optional)
- 1 tsp fresh thyme or rosemary, chopped
- Salt and pepper, to taste
- 1 teaspoon wholegrain mustard (optional)
- 1/2 cup Parmesan cheese (optional)
Instructions
1. Prepare the Venison:
-
- Season the venison tenderloin generously with salt and pepper on all sides.
2. Sear the Venison:
- Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
- Once the butter is melted, add the venison tenderloin to the pan, searing it for about 2–3 minutes on each side until browned.
- Add the rosemary sprigs and crushed garlic to the pan, and tilt the pan to spoon the hot butter over the venison. This adds flavor and helps the venison cook evenly.
- Once the venison reaches your desired cooking preference. Ie, around 125°F for medium-rare, remove it from the pan and let it rest under tented foil.
3. Make the Mushroom Sauce:
- In the same skillet, add 2 tablespoons of butter over medium heat.
- Sauté the diced brown onion or shallot and garlic for 1–2 minutes until soft and fragrant.
- Add the mushrooms, stirring occasionally, until they are golden brown and any liquid has evaporated (about 5 -7 minutes).
- Pour in the red wine or port, scraping the bottom of the pan to deglaze and cook until most of the wine evaporates. (skip this step and use the stock if not using wine)
- Add the stock and bring to a simmer. Let it reduce slightly, about 2–3 minutes.
- Stir in the heavy cream and thyme.
- Let the sauce simmer until it thickens slightly, about 5 minutes. Season with salt and pepper to taste.
- Add parmesan cheese and mix well for a rich and tangy flavour.
4. Serve:
- Slice the venison tenderloin and serve it on a plate with the mushroom sauce spooned over the top.
This venison with mushroom sauce dish pairs beautifully with mashed potatoes, roasted vegetables, or wild rice.
Enjoy!
