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Chef with red wine glass



Chefs of
by Mike Lane & Chefs of Rodnreel
Recipe by Blake Champion

Personal Notes: If you don't like your venison fried or dried out, cooking the loin whole is the way to go. For a lighter meal, serve with asparagus or risotto.


• Whole venison loin
• Salt
• Pepper
• Cayenne
• Olive oil
• 1/2 medium onion, chopped
• 4 garlic cloves, minced
• Assorted mushrooms of your choice, chopped
• 3/4 cup red wine (quality cabernet is best)
• 1/4 cup heavy cream
• 6 tsp. unsalted butter


Trim any undesirable tissue from loin. Liberally coat meat with salt, pepper, and cayenne. Rub this into loin evenly.

Heat large ovenproof skillet on high heat. Brown loin, in olive oil, for 2 minutes per side (all 4 sides). Place in 350-degree oven for 15 minutes (meat should be cooked rare to medium rare).

Remove loin from skillet and cover to rest and cool. Place skillet back on stove on medium heat (retaining 2 tsp. drippings). Saute onions and garlic in drippings for 3-5 minutes. Add mushrooms and saute for 5-10 minutes or until soft. Salt and pepper. Deglaze pan with wine. Reduce liquid by half. Add cream and cook for 2 minutes. Add butter 1 tsp. at a time, stirring to incorporate.

Slice loin in 1/4-in. pieces. Drizzle sauce over top.

Serve with mashed potatoes and vegetable of your choice.


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