Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, deer tenderloin w/ white wine sauce. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Mix the flour, salt, and pepper in a shallow dish. Dredge the meat in the seasoned flour. Heat the oil in a large skillet over medium-high.
Deer Tenderloin w/ White Wine Sauce is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Deer Tenderloin w/ White Wine Sauce is something which I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can have deer tenderloin w/ white wine sauce using 10 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Deer Tenderloin w/ White Wine Sauce:
- Get 1 1/2 lb Deer Tenderloin
- Get 1 can Chopped Spinach
- Make ready 1 packages Pasta Ribbons
- Prepare Sauce
- Get 2 each Pinot Grigio mini bottles
- Take 2 can Cream of Celery
- Prepare 1 1/2 tbsp Lemon Pepper seasoning
- Take 2 tsp Rosemary
- Prepare 1 tsp Sage
- Make ready 1 Salt
This delicious and simple recipe is the perfect way to highlight the subtle game notes in venison with blackberry, a wonderful berry for pairing with red meats. The venison tenderloin is a small strip of meat found inside the rib cage, whereas the backstrap (or simply known as "loin") is the considerably larger strip of meat that runs along the backbone - hence "backstrap". This marinated venison tenderloin recipe is designed for the tenderloin but can be used with the backstrap if desired. They said, "This is venison?" It tasted like beef tenderloin.
Steps to make Deer Tenderloin w/ White Wine Sauce:
- Preheat oven to 350°F
- Add all sauce ingredients in a medium saucepan and bring to a light boil, whisking occasionally
- Remove sauce from heat, and set aside 1.5 cups
- Place tenderloin inside a Dutch oven, and pour remaining sauce on top, around, and under meat
- Place Dutch oven on the center rack, and bake for 30 min for Medium, or until desired doneness is achieved
- Meanwhile, cook noodles and spinach seperately
- After the meat is done, quarter into approx. 1" chunks
- Serve mixed or separated using the sauce set aside and/or in the Dutch oven. Enjoy!
Pan sauces are simply that - a sauce you make in a pan. Elk has a similar flavor profile as venison, but is an even leaner red meat. That being said, you'll want a wine that can really hold its own in terms of structure and bring out the flavors of the meat - something like a Merlot or Cabernet Sauvignon is ideal. Seared the venison in butter than simmered in wine then wrapped and broiled it in maple bacon in the oven. Topped with sautéed mushrooms sauce and berries.
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