Venison Tenderloin with Roasted Red Peppers
- 1 venison tenderloin
- Salt and freshly ground black pepper
- 3 tablespoons butter
- 1/4 cup Port wine
- 1/2 cup venison broth or beef stock
- 1 whole, large fire-roasted red peppers
- 2 tablespoons dried morel mushrooms
- Chives for garnish
- Take the tenderloin from the fridge and salt it well. Set it aside to come to room temperature for about 20 minutes.
- Lay out the roasted red pepper and cut it into large squares (circles would be fine, too). Remove any stray seeds.
- Grind the dried mushrooms to a powder in a spice grinder, then add to the venison stock.
- Heat 2 tablespoons butter in a saute pan over medium-high heat. When it stops frothing, saute the tenderloin for about 3-5 minutes per side, depending on how you like your meat. Set aside under foil when done.
- To make the sauce, deglaze the pan with the Port. Scrape up any brown bits with a wooden spoon. When the Port is reduced to a little more than a glaze, add the venison stock and bring to a boil. Reduce this to the point where when you run a spoon through it, the sauce takes a moment to close the trail you left in the pan with the spoon. Turn off the heat and add the final tablespoon of butter. Swirl to combine.
- To serve, pour some sauce down on a plate, then top with the red peppers. Slice the tenderloin and arrange it on the red pepper. Garnish with chopped chives.
Buy our Venison A Grade Tenderloin for this recipe.
