FoodReference.com Logo

FoodReference.com   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

Home       Food Articles       Food Trivia       Today In Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Food Posters       Cookbooks       Magazines       Recipe Contests       Cooking Schools       Gourmet Tours       Food Festivals

You are here > Home > Recipes

Meat RecipesVenison Recipes >  Roast Venison with Wine Sauce

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

Chef with red wine glass

ROASTED WHOLE VENISON LOIN WITH RED WINE SAUCE

 

Chefs of RodnReel.com
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.
 

Ingredients

• 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
 

Directions

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.
 

 

                    RELATED RECIPES

Venison Recipes       Venison with Blackcurrants       Venison Roast, Slow Cooker       Braised Venison Ribs       Brown n Bag Roast Venison       Fiesta Venison       Fireside Venison Chili       Quick Venison Sausage       Roast Venison       Roast Venison with Wine Sauce       Smoked Venison Leg       Smoked Venison Salad       Spiced Venison Meatballs       Ultimate Venison Meatloaf       Venison or Game Sausage       Venison with Pecans       Venison Stew       Venison Stroganoff       Venison Summer Sausage       Venison Tenderloin
Home       About Us & Contact Us       Recipes Index       Kitchen Tips       Cooking Contests       Other Links

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com

All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.

Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.

 

 

 

 

 

Popular Pages

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.