Venison Tenderloin With Wild-Mushroom Sauce

1. 1

   Preheat oven to 425u00b0.

2. 2

   Trim fat from venison; place venison on a rack coated with cooking spray. Sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper; insert a meat thermometer into the thickest part of venison. Bake at 425u00b0 for 30 minutes or until thermometer reaches 145u00b0 (medium-rare) to 160u00b0 (medium). Cover loosely with foil; let stand 10 minutes.

3. 3

   Remove stems from mushrooms and discard; slice caps. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add mushrooms and shallots; saute 4 minutes or until tender. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, and port; cook 2 minutes. Combine broth and cornstarch in a small bowl. Add to skillet; bring to a boil, and cook 1 minute or until thick, stirring constantly. Serve with venison.

4. 4

   Note: Beef tenderloin can be substituted for venison.

* Per serving · 4 servings · Values may vary.

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