How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Sauteed Venison Backstrap?

You need 8 ingredients. The key ingredients include: 1 pound Venison Tenderloin, Flour For Dredging Meat, 1/2 sticks Butter, 2 cloves Shallots, Sliced, and more.

Is Sauteed Venison Backstrap suitable as meat & poultry?

Yes, Sauteed Venison Backstrap falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Sauteed Venison Backstrap?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sauteed Venison Backstrap Recipe

Name: Sauteed Venison Backstrap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 pound Venison Tenderloin; Flour For Dredging Meat; 1/2 sticks Butter; 2 cloves Shallots, Sliced; 1 cup Dry White Wine; 4 ounces, fluid Beef Stock; 2 Tablespoons Dijon Mustard; 1 Tablespoon Horseradish

Sauteed Venison Backstrap – a delicious recipe with Tenderloin, Flour, Butter, Shallots, White Wine, fluid Beef. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1 pound Venison Tenderloin
Flour For Dredging Meat
1/2 sticks Butter
2 cloves Shallots, Sliced
1 cup Dry White Wine
4 ounces, fluid Beef Stock
2 Tablespoons Dijon Mustard
1 Tablespoon Horseradish

Frequently Asked Questions

Quick Info

Servings
4 servings
Category
Meat & Poultry

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Sauteed Venison Backstrap

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