Best 5 Venison Tenderloin With Cabernet Sauce Recipes

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Indulge in a culinary masterpiece with our venison tenderloin, expertly prepared and bathed in a rich and flavorful cabernet sauce. This exquisite dish is a symphony of textures and flavors, featuring tender and juicy venison that pairs perfectly with the bold and fruity notes of the cabernet reduction. Accompanied by a medley of roasted vegetables, this main course is a feast for the senses, sure to impress even the most discerning palate.

In addition to the main venison tenderloin recipe, this article offers a versatile collection of culinary delights to tantalize your taste buds. Discover the art of crafting a velvety smooth and aromatic cabernet sauce, perfect for elevating any meat or vegetable dish. Experiment with our delectable roasted vegetable medley, featuring a vibrant array of seasonal vegetables roasted to perfection, capturing their natural sweetness and earthy flavors.

Expand your culinary horizons with our selection of delectable side dishes, each carefully chosen to complement the venison tenderloin. From a creamy and indulgent potato gratin to a refreshing and vibrant green salad, these accompaniments will elevate your meal to new heights. Elevate your dining experience with our assortment of delectable sauces, ranging from a classic béarnaise sauce to a zesty chimichurri sauce, adding an extra layer of flavor and complexity to your culinary creation.

Check out the recipes below so you can choose the best recipe for yourself!

BACON-WRAPPED VENISON TENDERLOIN WITH GARLIC CREAM SAUCE



Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce image

This recipe originated via other recipe suggestions for filet mignon. I made this recipe on my own to celebrate my hunter-husband's Valentine's!

Provided by Huntmom

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 1h25m

Yield 6

Number Of Ingredients 10

6 thick slices bacon
2 (3/4 pound) venison tenderloin roasts
2 teaspoons olive oil, divided
¼ teaspoon onion powder, divided
kosher salt and ground black pepper to taste
2 tablespoons butter
1 (8 ounce) package sliced cremini mushrooms
2 cloves garlic, chopped
1 tablespoon chopped green onion, or more to taste
½ cup heavy whipping cream, or more to taste

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.

Nutrition Facts : Calories 310.4 calories, Carbohydrate 2.4 g, Cholesterol 130.4 mg, Fat 20.3 g, Fiber 0.9 g, Protein 28.2 g, SaturatedFat 9.8 g, Sodium 443.3 mg, Sugar 0.1 g

VENISON TENDERLOIN WITH CABERNET SAUCE



Venison Tenderloin with Cabernet Sauce image

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

2 1/2 lbs axis venison loin or 2 1/2 lbs denver cut venison
2 cloves garlic, minced
salt and black pepper
2 tablespoons olive oil
1 1/2 cups cabernet sauvignon wine
1/2 cup shallot, coarsely chopped
1 small carrot, thinly sliced
1 bay leaf
2 sprigs parsley
1 cup beef broth
1 tablespoon cold unsalted butter

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



Venison Tenderloin with Berry Sauce and Creamy Potatoes image

Provided by Robert Irvine : Food Network

Time 1h2m

Yield 4 servings

Number Of Ingredients 19

3 medium Yukon gold potatoes
Kosher salt
3 tablespoons butter, room temperature
1 teaspoon ground nutmeg
1 tablespoon heavy cream, plus more if needed
Salt and freshly ground white pepper
2 venison tenderloins
Salt and freshly ground black pepper
3 tablespoons grapeseed oil
1 cup red wine
1 cup demi glace
1 small red onion, halved
2 sprigs fresh thyme
1 sprig fresh rosemary
1 tablespoon juniper berries
1 teaspoon sugar
1/3 cup blueberries
Salt and freshly ground black pepper
2 tablespoons butter

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 WITH BLACKBERRY WINE SAUCE



Venison with Blackberry Wine Sauce image

A yummy way to spice up venison loin or steaks. Good with any red meat.

Provided by Web Spinner

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 40m

Yield 4

Number Of Ingredients 9

2 tablespoons shallot, minced
1 teaspoon minced garlic
3 tablespoons blackberry jam
1 cup red wine
1 cup beef stock
1 tablespoon butter
salt and ground black pepper to taste
4 (1/2 pound) venison steaks
12 fresh blackberries

Steps:

  • Heat shallots, garlic, blackberry jam, and red wine in a saucepan over medium-high heat. Simmer until reduced to 1/2 cup of liquid, about 15 minutes. Strain liquid through a fine mesh sieve and set aside. Heat the beef broth in a separate skillet over medium-high heat until reduced by half, 15 to 20 minutes. Whisk the two reduced sauces together, and stir in the butter. Season with salt and pepper.
  • Heat a skillet over medium-high heat. Cook the venison steaks until they are beginning to firm, and are hot and slightly pink in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (65 degrees C). Serve the steaks with the sauce and a few fresh blackberries.

Nutrition Facts : Calories 358.5 calories, Carbohydrate 14.6 g, Cholesterol 166.4 mg, Fat 7.7 g, Fiber 0.9 g, Protein 44.3 g, SaturatedFat 3.7 g, Sodium 122.1 mg, Sugar 11 g

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

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

Tips:

  • Tenderize the venison tenderloin to make it more tender and flavorful. You can do this by marinating it in a mixture of olive oil, garlic, herbs, and spices, or by pounding it with a meat mallet.
  • Sear the venison tenderloin over high heat to create a flavorful crust. This will help to lock in the juices and prevent the meat from drying out.
  • Cook the venison tenderloin to your desired doneness. For a medium-rare steak, cook it for about 6-8 minutes per side. For a medium steak, cook it for about 8-10 minutes per side. And for a well-done steak, cook it for about 10-12 minutes per side.
  • Let the venison tenderloin rest for a few minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.
  • Serve the venison tenderloin with your favorite sides, such as roasted vegetables, mashed potatoes, or a salad.

Conclusion:

Venison tenderloin is a delicious and versatile cut of meat that can be cooked in a variety of ways. By following these tips, you can create a flavorful and tender venison tenderloin that your family and friends will love. Whether you are grilling, roasting, or sautéing, there are many ways to enjoy this delicious cut of meat. So next time you are looking for a special occasion meal, give venison tenderloin a try. You won't be disappointed!

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