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Norfolk County Ontario’s Garden
Norfolk County Tourism

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.