Venison Chateaubriand – a delicious recipe with tenderloin, margarine, garlic powder, celery salt, cream cheese, Worcestershire sauce. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 350u00b0.
2
Remove all fat on venison.
3
Melt butter (save 2 tablespoons) and add garlic powder and celery salt.
4
Put venison in oblong pan and pour melted butter, seasonings and Worcestershire sauce over meat.
5
Bake, uncovered, for 30 minutes. Turn while cooking.
6
While venison is baking, place reserved butter in large skillet.
7
Add cream cheese and mash with large spoon over medium heat for 20 minutes or until mixture becomes a thick gravy.
8
Add wine and cook another 10 minutes.
9
Carefully watch gravy to prevent burning!
10
Remove tenderloin and cut into 1/2-inch slices.
11
Pour juices from venison into gravy and mix. Add venison to gravy and cook 5 more minutes.
398
kcal
Calories
39
g
Fat
7
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 lb. tenderloin, 1 stick margarine, 2 tsp. garlic powder, 2 tsp. celery salt, and more.
Yes, Venison Chateaubriand falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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