Source: dLife

Tender venison with a creamy port mushroom sauce.

Servings

2 lb Venison, raw (tenderloin)
1 cooking spray
0.75 tsp salt , divided
0.25 tsp black pepper , divided
7 oz Mushrooms, fresh, medium (shiitake)
0.25 cup shallots, chopped
0.75 cup port wine (or other sweet red)
1 cup low sodium beef bouillon
2.25 tsp cornstarch

1 Preheat oven to 425°F. Coat roasting rack with cooking spray.
2 Remove excess fat from venison. Place on prepared rack. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper.
3 Roast 30 minutes or until a meat thermometer reads at least 145°F. Tent with foil and let rest 10 minutes.
4 Remove and discard stems of mushrooms and slice caps.
5 Coat skillet with cooking spray and heat over medium high.
6 Sauté mushrooms and shallots 4 minutes or until soft. Season with remaining salt and pepper and sauté 2 more minutes.
7 In small bowl, whisk broth and cornstarch. Add to mushroom mixture and cook 1 minute or until thickened, stirring continually.
8 Spoon sauce over venison.