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!
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READY IN: 40mins
SERVES: 3
YIELD: 1 tenderloin
UNITS: US
INGREDIENTS
Nutrition- 1lb venison tenderloin (medallions)
- 1⁄2teaspoon fresh ground pepper
- 3
- 1
- 3tablespoons butter
- 4
- 3tablespoons flour
- 2cups water
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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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