Venison Tenderloin with Cabernet Sauce

Venison Tenderloin with Cabernet Sauce created by Bonnie G 2

Another favourite venison recipe. This recipe considers farm-raised deer which is readily available in better butcher shops, or some larger super markets. A favourite cook offers up this recipe, and can be found in "Lee Bailey's Cooking for Friends". I like Lee Bailey's recipes because he shops for fresh ingredients; I have tried to make a habit of doing just that for each dinner party.

Ready In:
1hr 5mins
Serves:
Units:

ingredients

directions

  • Preheat the oven to 450 degrees F.
  • Rub the venison with garlic and sprinkle with salt and pepper.
  • Put olive oil in a heavy skillet.
  • Add venison and sear over high heat until browned on all sides- about 3 minutes Place in oven and roast until medium-rare; for 16- 20 minutes, turning once.
  • Meanwhile, combine the wine with the vegetables and herbs and bring to a boil.
  • Reduce by half over medium heat- about 8 minutes.
  • Strain out vegetables and discard.
  • In a saucepan, reduce broth by half over high heat- about 7 minutes.
  • Combine all the liquids.
  • When meat is done, remove to cutting board and cover loosely with foil.
  • Pour any fat from the pan and deglaze with the reduced liquids
  • Whisk in the cold butter and add salt and pepper.
  • Spoon a bit of sauce over each meat serving.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@TOOLBELT DIVA
Contributor
@TOOLBELT DIVA
Contributor
"Another favourite venison recipe. This recipe considers farm-raised deer which is readily available in better butcher shops, or some larger super markets. A favourite cook offers up this recipe, and can be found in "Lee Bailey's Cooking for Friends". I like Lee Bailey's recipes because he shops for fresh ingredients; I have tried to make a habit of doing just that for each dinner party."

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. Bonnie G 2
    Venison Tenderloin with Cabernet Sauce Created by Bonnie G 2
  2. Joseph T.
    I would make this once a week if I could. I used the back straps for a deer taken down in archery season by a friend. It was dee licious! Hardly any gamey taste because the deer around here feed mostly on corn. Excellent wine sauce.
  3. NVirginian
    I'm so glad I found this recipe! I've made this twice now with the only real change being that I pan sear backstrap or tenderloin in butter and olive oil to rare/medium rare. The sauce makes it perfect! I served this tonight with homemade fettuccini sprinkled with fresh Romano cheese and tossed with cream and peas on the side. Awesome!
  4. Chef Swifticus
    winThis one was fun. I used tenderloin steak for this recipe and it was very good. Personally I tenderized the meat first, and then let it sit in milk, preferably one with a higher fat content, this removes the gamey flavor from the meat and makes it juicier; aka if you serve it to company who don't like venison they won't know the difference. The sauce was surprisingly simple and flavorful. I used sweet onions over chives and that worked well. A good main dish for a classy or a meat-N- potatoes type of meal.
  5. NDEBOER71
    This is an excellent way to prepare tenderloins and back straps. I cut my back straps in 1/3 just for this recipe. Juicy wonderful!!
Advertisement

Find More Recipes