• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Loin of Venison with Wild-Mushroom Sauce

  • Recipe Submitted by on

Category: Main Dish

 Ingredients List

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


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 sauté 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.

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