Venison Tenderloin With Cabernet Sauce Recipe

Name: Venison Tenderloin With Cabernet Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 lbs axis venison loin or 2 1/2 lbs denver cut venison; 2 cloves garlic, minced; salt and black pepper; 2 tablespoons olive oil; 1 1/2 cups cabernet sauvignon wine; 1/2 cup shallot, coarsely chopped; 1 small carrot, thinly sliced; 1 bay leaf; 2 sprigs parsley; 1 cup beef broth; 1 tablespoon cold unsalted butter

Servings: persons

2 1/2 lbs axis venison loin or 2 1/2 lbs denver cut venison
2 cloves garlic, minced
salt and black pepper
2 tablespoons olive oil
1 1/2 cups cabernet sauvignon wine
1/2 cup shallot, coarsely chopped
1 small carrot, thinly sliced
1 bay leaf
2 sprigs parsley
1 cup beef broth
1 tablespoon cold unsalted butter

1
Preheat the oven to 450 degrees F.
2
Rub the venison with garlic and sprinkle with salt and pepper.
3
Put olive oil in a heavy skillet.
4
Add venison and sear over high heat until browned on all sides- about 3 minutes Place in oven and roast until medium-rare; for 16- 20 minutes, turning once.
5
Meanwhile, combine the wine with the vegetables and herbs and bring to a boil.
6
Reduce by half over medium heat- about 8 minutes.
7
Strain out vegetables and discard.
8
In a saucepan, reduce broth by half over high heat- about 7 minutes.
9
Combine all the liquids.
10
When meat is done, remove to cutting board and cover loosely with foil.
11
Pour any fat from the pan and deglaze with the reduced liquids
12
Whisk in the cold butter and add salt and pepper.
13
Spoon a bit of sauce over each meat serving.

104

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 1/2 lbs axis venison loin or 2 1/2 lbs denver cut venison, 2 cloves garlic, minced, salt and black pepper, 2 tablespoons olive oil, and more.

Yes, Venison Tenderloin With Cabernet Sauce 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.

Venison Tenderloin With Cabernet Sauce

How did you like this recipe?

Frequently Asked Questions