VENISON TENDERLOIN WITH CABERNET SAUCE
Another favourite venison recipe. This recipe considers farm-raised deer which is readily available in better butcher shops, or some larger super markets. A favourite cook offers up this recipe, and can be found in "Lee Bailey's Cooking for Friends". I like Lee Bailey's recipes because he shops for fresh ingredients; I have tried to make a habit of doing just that for each dinner party.
Provided by TOOLBELT DIVA
Categories Wild Game
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
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