Venison Tenderloin

By Tarah716

Ingredients

• 1 pound Venison tenderloin
• 2 teaspoons Kosher salt
• 1/2 teaspoon fresh ground black pepper, optional
• mushroom cream sauce **see end of directions**
• 1 tablespoon butter
• 1 tablespoon olive oil
• 6 ounces portobello mushrooms, sliced
• 1/2 teaspoon prepared horseradish
• 1 cup heavy cream
• salt and pepper, to taste
• 2 tablespoons chopped fresh parsley

Details

Servings 6
Preparation time 60mins
Cooking time 90mins
Adapted from addapinch.com

Preparation

Step 1

Pat venison dry with paper towels. Place tenderloin onto a rimmed baking sheet lined with paper towels. Sprinkle salt onto both sides of the tenderloin and cover with additional paper towels. Refrigerate for four hours to overnight.
Remove from the refrigerator and allow to rest an hour before cooking. Add fresh black pepper, if desired.
Preheat grill, smoker, or oven to 400º F while the venison is resting. Roast tenderloin until it reaches an internal temperature of 140º F.
Remove and place on a cutting board to rest for 5 minutes. Cut into tenderloin medallions and serve with mushroom cream sauce, if desired.

**Mushroom Cream Sauce**
Melt butter in a medium cast iron skillet over low heat. Add in olive oil and mushrooms. Saute mushrooms until slightly softened, about 5 minutes. Stir in horseradish and heavy cream, stirring constantly. Remove from heat and stir in salt and pepper and fresh parsley. Serve immediately.