Venison Tenderloin
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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:
- 40mins
- Serves:
- Yields:
- Units:
Nutrition Information
13
People talking
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
- Lightly sprinkle tenderloins with pepper and set aside.
- Sauté onions in 1 tablespoon butter.
- Add garlic and cook another 3 minutes.
- Add mushrooms, sautéing another 10 minutes.
- When done, remove vegetables and add the rest of the butter.
- Sauté venison 2-3 minutes per side.
- When done, place on platter and return vegetables to pan.
- Add flour stirring until it becomes a thick brown paste.
- Add water, continuing to stir, until gravy is of desired consistency, adding more water if you wish.
- Correct seasoning and pour over tenderloins.
- Serve.
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RECIPE MADE WITH LOVE BY
@Sweetiebarbara
Contributor
@Sweetiebarbara
Contributor
"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!"
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Followed the easy directions and the dinner was excellent . My wife never liked venison growing up and had nothing but raves for this meal. That says it all. 5 stars in my book . Thanks for the help..
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This is a staple in my house during deer season! I get tired of battering and frying all the tenderloin so this is a nice change and it has gravy! YUM! You do need to add a good bit of salt at the end and I only use one onion. Serve over rice!
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Very, very good. I only used 1 large onion sliced thin. I added salt and pepper. Everything else is as the recipe is written.<br/>This is an amazing dish! Thanks for sharing.
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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! :) -
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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