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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Venison Tenderloin With Cabernet Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions