Venison Tenderloin with Roasted Red Peppers
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 people
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Calories
145 kcal
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Course
Main Course
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Cuisine
American
Venison Tenderloin with Roasted Red Peppers
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I love working with fire-roasted red peppers, and I find they marry really well with venison, whether it be from antelope, deer or elk. I imagine it’d be good with caribou or moose, too. The sauce that underlies this is a pretty classic Port wine sauce. Keys to this recipe are having tenderloin — any deer or antelope will be fine — fire-roasted red peppers, decent Port and dried morel mushrooms. You can substitute dried porcini mushrooms, and you can use backstraps, which are the top loin of the animal.
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Ingredients
- 1 Venison tenderloin
- Salt and freshly ground black pepper
- 3 tablespoons butter
- 1/4 cup port wine
- 1/2 cup venison broth or beef stock
- 1 whole, large fire-roasted red peppers
- 2 tablespoons dried morel mushrooms
- chives for garnish
Instructions
- Take the tenderloin from the fridge and salt it well. Set it aside to come to room temperature for about 20 minutes.
- Lay out the roasted red pepper and cut it into large squares (circles would be fine, too). Remove any stray seeds.
- Grind the dried mushrooms to a powder in a spice grinder, the add to the venison stock.
- Heat 2 tablespoons butter in a saute pan over medium-high heat. When it stops frothing, saute the tenderloin about 3-5 minutes per side, depending on how you like your meat. Set aside under foil when done.
- To make the sauce, deglaze the pan with the Port. Scrape up any brown bits with a wooden spoon. When the Port is reduced to a little more than a glaze, add the venison stock and bring to a boil. Reduce this to the point where when you run a spoon through it, the sauce takes a moment to close the trail you left in the pan with the spoon. Turn off the heat and add the final tablespoon of butter. Swirl to combine.
- To serve, pour some sauce down on a plate, then top with the red peppers. Slice the tenderloin and arrange it on the red pepper. Garnish with chopped chives.
Nutrition Information
Show Details
Calories
145kcal
(7%)
Carbohydrates
3g
(1%)
Protein
9g
(18%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Cholesterol
43mg
(14%)
Sodium
278mg
(12%)
Potassium
215mg
(6%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
310IU
(6%)
Vitamin C
4mg
(4%)
Calcium
9mg
(1%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Calories | 145kcal | 7% |
| Carbohydrates | 3g | 1% |
| Protein | 9g | 18% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 43mg | 14% |
| Sodium | 278mg | 12% |
| Potassium | 215mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 310IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 9mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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