Name: C Venison
Prep time: 40 min
Cook time: 1 h 10 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs venison tenderloin; 2 tablespoons olive oil; 1 tablespoon butter; 2 cloves garlic, minced; 1 onion, chopped; 1 teaspoon thyme; 1 teaspoon rosemary; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup red wine; 1 cup beef broth; 2 tablespoons flour; 2 tablespoons water; Fresh parsley, for garnish

Instructions

Season the venison tenderloin with salt and pepper on all sides. Allow it to sit at room temperature for about 30 minutes before cooking.
In a large skillet, heat the olive oil and butter over medium-high heat. Add the seasoned venison tenderloin to the skillet and sear it on all sides until browned, about 3-4 minutes per side.
Remove the venison from the skillet and set aside on a plate. In the same skillet, add the minced garlic and chopped onion. Sauté for about 2-3 minutes until the onion is translucent and fragrant.
Stir in the thyme and rosemary, and cook for another minute to release the herbs' flavors.
Deglaze the skillet by pouring in the red wine, scraping up any brown bits from the bottom of the pan. Allow the wine to reduce by half, about 5 minutes.
Return the seared venison tenderloin to the skillet. Add the beef broth, cover the skillet, reduce heat to low, and simmer gently for about 45-60 minutes, or until the venison is fork-tender.
In a separate bowl, mix the flour and water to create a slurry. Slowly pour the slurry into the skillet, stirring continuously to thicken the sauce. Cook for an additional 5-10 minutes until the sauce reaches desired consistency.
Remove the skillet from heat. Slice the venison tenderloin into medallions and arrange on a serving platter.
Pour the sauce over the venison slices, ensuring each piece is coated. Garnish with fresh parsley.
Serve hot with your choice of sides such as roasted potatoes, steamed vegetables, or a fresh salad.

Ingredients

Instructions

Nutrition Facts

You may have missed