Loin of Venison with Wild-Mushroom Sauce

8 Servings

Try this Loin of Venison with Wild-Mushroom Sauce recipe, or post your own recipe for Loin of Venison with Wild-Mushroom Sauce

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Loin of Venison with Wild-Mushroom Sauce Ingredients

3/4 ts Salt; divided	1/4 c Minced shallots
1/4 ts Pepper; divided	3/4 c Port --or other sweet red
1 Boned (2-pound) venison loin	1 c Beef broth
1 tb Margarine	2 1/4 ts Cornstarch
3 c Sliced shiitake mushroom

Instructions for Loin of Venison with Wild-Mushroom Sauce

Preheat oven to 500?F. Sprinkle 1/2 teaspoon salt and 1/8 teaspoon pepper over venison loin. Place venison on a broiler pan. Insert meat thermometer into thickest portion of loin. Bake at 500? for 20 minutes or until thermometer registers 145? (medium-rare). Remove from oven. Cover venison loosely with foil; let stand 10 minutes. Melt margarine in a large nonstick skillet over medium-high heat. Add sliced mushrooms and shallots, and saut? 4 minutes or until tender. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, and wine, and cook 2 minutes. Combine broth and cornstarch, stirring well; add to mushroom mixture in skillet. Bring to a boil, and cook 1 minute, stirring constantly. Remove from heat. Cut venison into 1/4 inch-thick slices, and serve with sauce. Yield: 8 servings (serving size: 3 ounces venison and 1/4 cups sauce). Calories 174 (40% from fat); protein 29.3g; fat 7.8g; carbohydrate 3.8g; cholesterol 83mg; sodium 497mg. Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: Best of Cooking Light Holidays, 1997 Posted to MC-Recipe Digest by Cheryl Gallion Gimenez on May day,, 02, 1998

Main Ingredient: MushroomsCuisine: Uncategorized