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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Venison Tenderloin with Wild Mushroom Sauce

Source: dLife

Tender venison with a creamy port mushroom sauce.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	207.3

Total Carbs	5.6 g

Dietary Fiber	0.1 g

Sugars	2.0 g

Total Fat	3.3 g

Saturated Fat	1.3 g

Unsaturated Fat	0.6 g

Potassium	471.6 mg

Protein	30.9 g

Sodium	295.2 mg

Dietary Exchanges 3.3 Fat, 0.3 Vegetables, 4.2 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 lb Venison, raw 1.0
1 each cooking spray 0.75
0 3/4 tsp salt 0.25
0 1/4 tsp black pepper 7.0
7 oz Mushrooms, fresh, medium 0.25
0 1/4 cup shallots, chopped 0.75
0 3/4 cup port wine 1.0
1 cup low sodium beef bouillon 2.25
2 1/4 tsp cornstarch

Directions

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