Venison Tenderloin With Cabernet Sauce

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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

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Steps

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Preheat the oven to 450 degrees f.

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Rub the venison with garlic and sprinkle with salt and pepper.

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Put olive oil in a heavy skillet.

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Add venison and sear over high heat until browned on all sides- about 3 minutes place in oven and roast until medium-rare.

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For 16- 20 minutes , turning once.

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Meanwhile , combine the wine with the vegetables and herbs and bring to a boil.

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Reduce by half over medium heat- about 8 minutes.

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Strain out vegetables and discard.

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In a saucepan , reduce broth by half over high heat- about 7 minutes.

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Combine all the liquids.

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When meat is done , remove to cutting board and cover loosely with foil.

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Pour any fat from the pan and deglaze with the reduced liquids.

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Whisk in the cold butter and add salt and pepper.

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Spoon a bit of sauce over each meat serving.

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Ingredients

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venison loin, garlic, salt and black pepper, olive oil, cabernet sauvignon wine, shallot, carrot, bay leaf, parsley, beef broth, unsalted butter