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."
 
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photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
1hr 5mins
Ingredients:
11
Serves:
6-8
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ingredients

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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.

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Reviews

  1. Toolie, this was excellent. I found a package of venison tenderloin stuck in the back of the freezer from last year and was so excited to try this recipe. The flavor of the sauce was so rich and complimented the tenderloin very well. Thanks for posting this winner.
     
  2. We were so pleased with this recipe. The directions for preparing it were very easy-to-follow and resulted in a very flavorful and tender venison steak. The only change that we made to the recipe was that we used McCormick brand Montreal Steak Seasoning in place of the salt & pepper that you call for in the recipe. Thanks so much for posting!
     
  3. Outstanding! Now, this is the way to prepare venison tenderloin! I added more garlic and was pretty heavy handed with the pepper. I served this with garlic mashed potatoes and they devoured every bite. Thanks for posting!
     
  4. 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.
     
  5. 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!
     
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Tweaks

  1. We were so pleased with this recipe. The directions for preparing it were very easy-to-follow and resulted in a very flavorful and tender venison steak. The only change that we made to the recipe was that we used McCormick brand Montreal Steak Seasoning in place of the salt & pepper that you call for in the recipe. Thanks so much for posting!
     

RECIPE SUBMITTED BY

<p>Gone, but not Forgotten. Where is she? someone asked. Not far was the loud response. Certainly not hiding in a large roasting pan, although I do have one about the size of a hog. <br /> <br />If I don't do this now, I never will, and if I never will, who will tell me if I am any good at the literature game? I am taking some time off to concentrate on writing a book...and you people have been distracting me. Oh yeah, sez you... What kinda book? Well, one with about 200 pages, give or take a dozen or so... maybe 300 who knows? Everyone knows Toolie has a lot to say at the best of times. <br /> <br />A DIY book??? Naaahhh, I'll leave that to the real mechanics at Canadian Tire and Home Depot. <br /> <br />A Recipe Book? Yeah, Right!!!! Like I would compete with this site or any other... Not in this lifetime... I have a tough enough time competing with some of you chefs, so I just don't, and won't. <br /> <br />Oh sure, I will cook some of your recipes, for special occasions. Pictures? Who knows? but don't hold your breath. Posting in the forums? Perhaps, but not on a regular basis... Posting recipes??? from time to time.... <br /> <br />Why hang around, you say? Because I wanna keep my terrific handle. There is only one TOOLBELT DIVA folks... Dat Be Me! <br /> <br />Remember, be careful what you say, you might find yourself in the second paragraph of page 150, or thereabouts. <br /> <br />In October, 2007 my youngest sister, Marie lost her battle with ALS. In her memory, therefore, I post the following: <br /> <br />SISTERS <br /> <br />Time passes. Life happens. Distance separates. Jobs come and go. Love waxes and wanes. Hearts break. Parents die. Careers end. Life happens ... <br /> <br />BUT...... Sisters are there, no matter how much time and how many miles are between you. <br /> <br />When you have to walk beside one dear to you in that lonesome valley, the women in your life will be on the valley's rim, cheering you on, praying for you, pulling for you, intervening on your behalf. <br /> <br />They will walk beside you, share your sorrow and share your tears, knowing all the while God is there with you, to give you the strength and faith you need and the everlasting blessings of healing love. <br /> <br /> <br /> <br />BE THE CHANGE YOU WANT TO SEE HAPPEN IN THE WORLD (M. Gandhi) <br /> <br />IT'S NEVER TOO LATE TO BECOME WHAT YOU HAVE ALWAYS WANTED TO BE (Georges Eliot) <br /> <br />THAT WHICH WE PERSIST IN DOING BECOMES EASIER, NOT THAT THE TASK ITSELF HAS BECOME EASIER, BUT THAT OUR ABILITY TO PERFORM IT HAS IMPROVED. (Ralph Waldo Emerson) <br /> <br />Have fun everyone! Remember, look out for the guy in back of the guy in front of you!!!</p>
 
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