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The ingredients needed to make Deer Tenderloin w/ White Wine Sauce:
- Prepare 1 1/2 lb Deer Tenderloin
- You need 1 can Chopped Spinach
- You need 1 packages Pasta Ribbons
- You need Sauce
- You need 2 each Pinot Grigio mini bottles
- Get 2 can Cream of Celery
- You need 1 1/2 tbsp Lemon Pepper seasoning
- You need 2 tsp Rosemary
- You need 1 tsp Sage
- Take 1 Salt
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!
Heat shallots, garlic, blackberry jam, and red wine in a saucepan over medium-high heat. And it tends to be combined with strong flavours like juniper or wild mushrooms which again might lead you in a pinot direction or, as I suggest with this recipe for spiced venison with wild mushroom and truffle sauce with a more vibrant Western Australian cabernet merlot blend (or a younger, fruitier Bordeaux). Venison Back Strap With Mushrooms & Red Wine Pan Sauce!! Today, I am going to make your life a better place to live…. If you hunt, specifically deer - Praise Jesus!
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