Venison Tenderloin

Venison Tenderloin created by Sweetiebarbara

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:

ingredients

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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  1. herb l.
    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..
  2. Jamie P.
    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!
  3. kdrutter
    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.
  4. xiola7
    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! :)
  5. clairetolbert
    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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