Best Sauce For Venison Tenderloin Recipes

BACON-WRAPPED VENISON TENDERLOIN WITH GARLIC CREAM SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place bacon on a slotted baking pan.
• Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes.
• Brush venison tenderloins with olive oil and season with onion powder, salt, and black pepper. Place tenderloin roasts side by side and wrap them together in strips of partially cooked bacon. Place into a roasting pan.
• Roast until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a tenderloin reads at least 145 degrees F (65 degrees C), about 1 hour.
• Heat butter in a saucepan over medium heat; cook and stir mushrooms and garlic in hot butter until mushrooms are soft, 8 to 10 minutes. Stir green onion into mushroom mixture; pour in cream. Cook, stirring often, until sauce is heated through. Serve sauce with tenderloins.

VENISON TENDERLOIN WITH CABERNET SAUCE

Steps:

• Preheat the oven to 450 degrees F.
• Rub the venison with garlic and sprinkle with salt and pepper.
• Put olive oil in a heavy skillet.
• 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.
• Meanwhile, combine the wine with the vegetables and herbs and bring to a boil.
• Reduce by half over medium heat- about 8 minutes.
• Strain out vegetables and discard.
• In a saucepan, reduce broth by half over high heat- about 7 minutes.
• Combine all the liquids.
• When meat is done, remove to cutting board and cover loosely with foil.
• Pour any fat from the pan and deglaze with the reduced liquids
• Whisk in the cold butter and add salt and pepper.
• Spoon a bit of sauce over each meat serving.

VENISON TENDERLOIN WITH BERRY SAUCE AND CREAMY POTATOES

Steps:

• For the potatoes: Peel the potatoes and cut into 1-inch chunks. Place the potatoes in a large saucepan of cold, salted water. Bring the water to a boil over high heat. When the water boils, lower the heat to medium and simmer the potatoes until they're fork tender, 15 to 20 minutes.
• For the venison: Season both sides of the venison tenderloins with salt and pepper.
• Heat a large saute pan over high heat and add the oil. When the oil is hot, but not smoking, add the tenderloins. Reduce the heat to medium and sear the tenderloins on all sides, 3 to 4 minutes per side. Remove the loins from the pan and let rest until ready to serve.
• For the potatoes: Drain the potatoes well and transfer to a bowl. Mash the potatoes until there are no lumps. Stir in the butter, nutmeg, cream, salt, and white pepper. Stir until creamy, adding more cream if needed. You want smooth, creamy potatoes. Taste and season with more salt and white pepper, if needed.
• For the sauce: In a small saucepan, combine all of the ingredients, except for the blueberries and butter. Bring the mixture to a boil over medium-high heat. Lower the heat, add the blueberries, and simmer until reduced a little and thickened, 8 to 10 minutes. Remove from the heat, strain the sauce back into the saucepan, season with salt and pepper, and then whisk in the butter. Hold warm until serving.
• To plate: Spoon potatoes into the center of the plate. Slice the venison loin into 1/2-inch thick slices on a bias. Lay slices over potatoes. Top with sauce.

VENISON TENDERLOIN WITH MADEIRA GREEN PEPPERCORN SAUCE

Steps:

• Put oven rack in middle position and preheat oven to 425°F.
• Pat venison dry and sprinkle with black pepper and 1/4 teaspoon salt. Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just smoking, then brown venison on all sides (except ends), about 3 minutes total.
• Transfer skillet with venison to oven and roast until thermometer inserted diagonally 2 inches into center registers 115°F, 4 to 5 minutes. Transfer venison with tongs to a plate and let stand, loosely covered with foil, 5 minutes (temperature will rise to 125°F for medium-rare).
• While meat stands, add shallot to skillet (handle will be hot) and cook over moderate heat, stirring, until golden, about 2 minutes. Add Madeira and deglaze skillet by boiling, stirring and scraping up brown bits, until liquid is reduced by half, about 1 minute. Add demi-glace and boil, stirring, until sauce is slightly thickened, about 1 minute. Stir in peppercorns, butter, remaining 1/4 teaspoon salt, and any meat juices that have accumulated on plate, then remove from heat.
• Cut venison into 1/2-inch-thick slices and serve with sauce.

VENISON TENDERLOIN

Steps:

• Lightly sprinkle tenderloins with pepper and set aside.
• Sauté onions in 1 tablespoon butter.
• Add garlic and cook another 3 minutes.
• Add mushrooms, sautéing another 10 minutes.
• When done, remove vegetables and add the rest of the butter.
• Sauté venison 2-3 minutes per side.
• When done, place on platter and return vegetables to pan.
• Add flour stirring until it becomes a thick brown paste.
• Add water, continuing to stir, until gravy is of desired consistency, adding more water if you wish.
• Correct seasoning and pour over tenderloins.
• Serve.

PAN-FRIED VENISON WITH BLACKBERRY SAUCE

Steps:

• Heat the oil in a frying pan, cook the venison for 5 mins, then turn over and cook for 3-5 mins more, depending on how rare you like it and the thickness of the meat (cook for 5-6 mins on each side for well done). Lift the meat from the pan and set aside to rest.
• Add the balsamic vinegar to the pan, then pour in the stock, redcurrant jelly and garlic. Stir over quite a high heat to blend everything together, then add the blackberries and carry on cooking until they soften. Serve with the venison, celeriac mash (see below) and broccoli.

VENISON TENDERLOIN SANDWICHES

Steps:

• In a large skillet, saute onions and mushrooms in butter and Worcestershire sauce until onions are tender. Flatten steaks to 1/2 in. thick; add to the skillet. , Cook over medium heat about 3 minutes on each side or until meat reaches desired doneness. Sprinkle with garlic powder, pepper and salt if desired. Place two steaks on each roll; top with onions and mushrooms.