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Seared Venison Tenderloin Recipe
Seared Venison Recipe | Gourmet Food World

Seared Venison Tenderloin Recipe

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 A sophisticated recipe for succulent venison tenderloin smothered in a piquant peppercorn and red wine sauce. Some crispy bacon to add a bit of fat and even more flavor, and you've got a dish that will impress the carnivores in your life.
Prep Time:
Cook Time:
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Yield: Serves 4

Seared Venison Tenderloin Recipe Instructions

Ingredients

For the sauce
  • 2 shallots, chopped
  • 1 tbsp. olive oil
  • Salt, to taste
  • 1 teaspoon, green peppercorns
  • ½ cup, your favorite red wine
  • ½ cup + 2 tbsp. meat stock
  • 1 tsp. sugar
  • ½ tbsp. melted butter
  • ½ tbsp. cornstarch

For the garnish

  • 4 slices of Prosciutto di Parma ham
  • 1 tbsp. olive oil

For the meat

Directions

  1. For the sauce: heat 1 tablespoon of olive oil in a medium-sized pan on high heat. Add the shallots and stir while they cook for about 1 minute, or until tender. Add salt and green peppercorns, cooking for another minute, before adding the red wine and half-cup of meat stock. Lower the temperature and simmer for around 3 minutes. Then mix the sugar with the melted butter, corn starch and remaining meat stock, add to the sauce and cook while stirring until the mixture thickens (approx. 2-3 minutes). Put sauce to one side, keeping it warm.
  2. For the garnish: cook the prosciutto in a non-stick pan on medium heat until it darkens and turns crispy. Remove, cool and chop into small pieces before putting to one side.
  3. For the meat: trim the venison tenderloin and season with salt and pepper. Heat up a large non-stick pan or skillet on high and sear the venison, turning until the meat is browned evenly. Cook for 8-10 minutes until meat is medium-well. Place in a serving platter, cover with your peppercorn wine sauce, garnish with the prosciutto pieces and let rest for a few minutes before serving alongside your choice of side.

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