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    You are in: Home / Recipes / Venison Tenderloin Recipe
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    Venison Tenderloin

    Average Rating:

     9 Total Reviews

    Showing 1-9 of 9

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    • on February 20, 2010

      A great recipe, but I must say: salt is required, at some point. I'd salt the meat when I pepper it for sure. I'd probably add a little salt to the gravy, too. Also, I used three medium onions (on the largeish side) and it was definitely onion overload, so I'd probably use two next time. Of course, that is all a matter of personal taste. Otherwise, great recipe, and I appreciate you sharing it! :)

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    • on December 22, 2009

      This was DELICIOUS! I added more garlic & used more butter to create the sauce but my foodie husband LOVED it! This will definitely be made very often!

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    • on January 04, 2010

      This was delicious, as promised. My variations on the recipe -- I marinated the meat for about 8 hours in advance in a mixture that would work for beef -- I included some crused garlic and dried rosemary in the marinade. Marinating overnight would probably be even better. I discarded the marinade before cooking the meat. During the cooking process I added dried rosemary to the skillet. My husband and I enjoyed the results. Thanks!

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    • on November 08, 2009

      Excellent dish. Added some crushed red pepper to the gravy for a kick. Will be making this again.

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    • on October 04, 2008

      This is a great recipe! I made this as written, and it was a huge hit. The sauce is YUM! Dh was in venison heaven. We have a lot of deer meat so this will be used a lot. Thanks for posting!

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    • on May 21, 2008

      This is wonderful! I made one addition to the sauce...I substituted 1/2 cup of Merlot for part of the water (our preference). DH hummed through his dinner. Thank you for posting!

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    • on March 02, 2008

      I made this tonight and it was a big hit. Very tender, my husband thought it was fabulous and it was very easy to make. I can't wait to get more venison tenderloin to make this agin.

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    • on December 15, 2007

      This was a great venison recipe. It was very quick and easy to make and tasted great. Thanks for posting, I will be making this again!

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    • on December 13, 2007

      Excellent! Everyone loved it and was easy to make. Thank You!

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    Nutritional Facts for Venison Tenderloin

    Serving Size: 1 (480 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 355.1
     
    Calories from Fat 142
    40%
    Total Fat 15.8 g
    24%
    Saturated Fat 8.3 g
    41%
    Cholesterol 57.7 mg
    19%
    Sodium 90.6 mg
    3%
    Total Carbohydrate 19.1 g
    6%
    Dietary Fiber 2.2 g
    8%
    Sugars 5.3 g
    21%
    Protein 35.7 g
    71%
    Detailed Nutrition Values About Nutrition Info

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