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Venison Tenderloin with Wild Mushroom Sauce
Source: dLife

Tender venison with a creamy port mushroom sauce.

Prep Time: 30 minutes
Cook Time: 40 minutes
Difficulty: Intermediate

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
1/2 Fat , 1/2 Vegetables , 4 1/2 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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2 lb  Venison, raw
1 each  cooking spray
0 3/4 tsp  salt
0 1/4 tsp  black pepper
7 oz  Mushrooms, fresh, medium
0 1/4 cup  shallots, chopped
0 3/4 cup  port wine
1 cup  low sodium beef bouillon
2 1/4 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.

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