How To Reheat Thin Sliced Venison Food

VENISON TENDERLOIN

Venison Tenderloin image

Oh so tender! Last night it was venison steak, tonight it is venison tenderloin. Thanks again Scott--and thank you Phillip! (another dear deer man!) Thanks Carrie and Tom!

Provided by Sweetiebarbara

Categories Deer

Time 40m

Yield 1 tenderloin, 3 serving(s)

Number Of Ingredients 9

Ingredients

1 lb venison tenderloin (medallions)
1/2 teaspoon fresh ground pepper
3 medium onions (thinly sliced)
1 garlic clove (mashed and diced)
3 tablespoons butter
4 ounces mushrooms (fresh, sliced)
3 tablespoons flour
2 cups water
salt

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.

Nutrition Facts : Calories 353, Fat 15.9, SaturatedFat 8.3, Cholesterol 57.8, Sodium 112.8, Carbohydrate 18.1, Fiber 2.6, Sugar 5.5, Protein 36

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