Description:
Recipe By: Chef Rob Rainford
Ingredients:
1 whole venison tenderloin, approximately 5 lbs
Salt
Pepper
Cayenne
Olive oil
½ medium onion, chopped
4 cloves garlic, minced
2 lbs shitake mushrooms, chopped
2 lbs oyster mushrooms, chopped
¾ cup red wine (quality cabernet is best)
¼ cup heavy 35% cream
6 tsp unsalted butter
Method:
Trim any undesirable tissue from tenderloin. Liberally cost meat with salt, pepper and cayenne. Rub this into meat evenly.
Preheat gas grill to medium-high, approximately 350°F (180°C). Brown tenderloin, in olive oil, for 2 minutes per sides (all sides). Meat should be cooked rare to medium-rare. Remove tenderloin from the grill and cover. Allow to rest and cool.
Place skillet on the grill on medium heat (retaining 2 tsp drippings). Saute onions and garlic in these drippings for 3-5 minutes. Add both mushrooms and sauté for 5-10 minutes or until soft. Add salt and pepper to taste. Deglaze pan with wine. Reduce liquid by half. Add the cream and cook for 2 minutes. Add the butter (1 tsp at a time), stirring to incorporate.
Slice the tenderloin in ¼ inch pieces. Drizzle sauce over top.
2 oz portions serves 40 people.