Venison Tenderloins Recipes

VENISON TENDERLOIN

Steps:

• Combine the red wine, cider vinegar, onion, garlic, bay leaves, thyme and rosemary in a medium bowl, and mix well. Transfer to a large resealable bag, and put the venison tenderloin into the bag. Close tightly, pressing out as much air as you can. Place meat in the refrigerator to marinate, turning two or three times, for at least 12 hours.
• Preheat the oven to 325 degrees F (165 degrees C). Remove meat from marinade, and place on a roasting rack in a roasting pan.
• Roast in the oven for 2 to 2 1/2 hours or to your desired degree of doneness. For medium rare, the internal temperature of the roast should be at least 150 degrees F (65 degrees C) when taken with a meat thermometer. Let the roast stand for 15 to 20 minutes before carving.
• While the tenderloin roasts, heat marinade in a saucepan over medium heat. Simmer until the liquid is reduced by 1/3. Serve with venison.

VENISON TENDERLOINS

Steps:

• In a shallow dish, combine the first 9 ingredients; add fillets and turn to coat. Cover and refrigerate for 8 hours or overnight., Drain and discard marinade. Grill fillets, uncovered, over medium-hot heat for 4 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

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

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.

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.

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.