Venison Tenderloin

Oh so tender! Last night it was venison steak, tonight it is venison tenderloin. Thanks again Scott--and thank you Phillip! (another dear deer man!) Thanks Carrie and Tom!

• Ready In: 40 mins
• Serves: 3
• Yields: 1 tenderloin

Ingredients

• 1  lb  venison tenderloin (medallions)
• 1⁄2 teaspoon fresh ground pepper
• 3  medium onions (thinly sliced)
• 1  garlic clove (mashed and diced)
• 3  tablespoons butter
• 4  ounces mushrooms (fresh, sliced)
• 3  tablespoons flour
• 2  cups water
•  salt

Directions

1. Lightly sprinkle tenderloins with pepper and set aside.
2. Sauté onions in 1 tablespoon butter.
3. Add garlic and cook another 3 minutes.
4. Add mushrooms, sautéing another 10 minutes.
5. When done, remove vegetables and add the rest of the butter.
6. Sauté venison 2-3 minutes per side.
7. When done, place on platter and return vegetables to pan.
8. Add flour stirring until it becomes a thick brown paste.
9. Add water, continuing to stir, until gravy is of desired consistency, adding more water if you wish.
10. Correct seasoning and pour over tenderloins.
11. Serve.