Description
A sophisticated venison tenderloin dish featuring a wild mushroom medley. This sustainable, gamey meat pairs beautifully with earthy flavors for an impressive dinner party centerpiece.
Ingredients
Scale
- 1.5 pounds venison tenderloin
- 8 ounces mixed wild mushrooms (shiitake, oyster, chanterelle)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons fresh thyme leaves
- 1/4 cup red wine
- 2 tablespoons butter
- Salt and freshly ground pepper to taste
- Optional: 2 cups milk (for soaking venison)
Instructions
- Optional: To reduce gamey flavor, soak venison in milk for 2-4 hours, then pat dry thoroughly.
- Season venison with salt and pepper. Let rest at room temperature for 30 minutes before cooking.
- Preheat oven to 400°F (205°C).
- Heat olive oil in an oven-safe skillet over high heat. Sear venison on all sides until browned, about 2-3 minutes per side.
- Transfer skillet to oven and roast until medium-rare (internal temperature 130-135°F), about 8-10 minutes.
- Remove venison from skillet, tent with foil, and let rest for 10 minutes.
- Meanwhile, in the same skillet, sauté mushrooms over medium-high heat until browned, about 5 minutes.
- Add garlic and thyme, cook for 1 minute until fragrant.
- Deglaze with red wine, scraping up browned bits. Reduce heat and simmer until liquid is reduced by half.
- Swirl in butter to finish the sauce. Season with salt and pepper.
- Slice venison against the grain and serve with mushroom medley.
Notes
- For best results, use fresh wild mushrooms when available.
- Venison is best served medium-rare; overcooking will make it tough.
- The optional milk soak helps reduce gamey flavor if desired.
- Let the meat rest properly before slicing to retain juices.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Game
Nutrition
- Serving Size: 1 serving
- Calories: 320
Keywords: venison, wild game, mushrooms, sustainable meat, dinner party, gourmet
