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5.0 from 12 votes

Venison Tenderloin with Roasted Red Peppers

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4 people
Calories: 145 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. Take the tenderloin from the fridge and salt it well. Set it aside to come to room temperature for about 20 minutes.
  2. Lay out the roasted red pepper and cut it into large squares (circles would be fine, too). Remove any stray seeds.
  3. Grind the dried mushrooms to a powder in a spice grinder, the add to the venison stock.
  4. 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.
  5. 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.
  6. 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

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

% 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.