Venison Tenderloin with Cabernet Sauce
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
- 2 1⁄2 lbs axis venison loin or 2 1/2 lbs denver cut venison
- 2 cloves garlic, minced
- salt and black pepper
- 2 tablespoons olive oil
- 1 1⁄2 cups cabernet sauvignon wine
- 1⁄2 cup shallot, coarsely chopped
- 1 small carrot, thinly sliced
- 1 bay leaf
- 2 sprigs parsley
- 1 cup beef broth
- 1 tablespoon cold unsalted butter
- 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.
MY PRIVATE NOTES
RECIPE MADE WITH LOVE BY
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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!
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.