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Seared Venison Tenderloin with Sage and Red Wine Sauce

Serves 4.

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    Seared Venison Tenderloin with Sage and Red Wine Sauce

    There’s nothing like a buttery red wine sauce to evoke the feeling of chalet comfort. This version reduces the butter and honey so there’s just enough to balance the acidity in the wine.

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    If you can’t find venison, replace it with another lean cut of meat such as beef tenderloin or sirloin, bison, or elk.

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    Seared Venison Tenderloin with Sage and Red Wine Sauce

    Ingredients

    Sage and red wine sauce 
    • 1 shallot or 1/2 small onion, sliced
    • 2 tsp (10 mL) honey
    • 1 allspice berry
    • 1 whole clove
    • 1/2 tsp (2 mL) dried sage, or 2 Tbsp (30 mL) fresh sage leaves
    • 1 1/2 cups (350 mL) dry red wine
    • 2 cups (500 mL) beef or chicken stock
    • 2 Tbsp (30 mL) butter
    Venison 
    • 4 - 1/2 in (1.25 cm) thick venison steaks, about 5 oz (140 g) each (see Tip)
    • 1 tsp (5 mL) vegetable oil or organic canola oil

    Nutrition

    Per serving:

    • calories321
    • protein33g
    • fat11g
      • saturated fat5g
      • trans fat0g
    • carbohydrates8g
      • sugars4g
      • fibre0g
    • sodium240mg

    Directions

    01

    In large saucepan, combine all sauce ingredients except butter. Bring to a boil, reduce heat to medium, and simmer until reduced to 3/4 cup (180 mL), about 40 minutes.

    02

    Strain through fine-mesh sieve or cheesecloth and return to pot over low heat. Whisk in butter 1 tsp (5 mL) at a time. Taste and add salt or more honey if necessary. Cover and keep warm.

    03

    In large skillet, heat oil over medium-high heat. Season venison with salt and pepper and add to skillet. Cook for 2 minutes, then flip steaks and cook for 2 minutes more, or until desired doneness (140 F/60 C for medium-rare on a meat thermometer). Remove meat to cutting board that will catch its juices and let rest for 5 minutes.

    04

    Slice against the grain, transfer pieces to serving platter, add juices to Sage and Red Wine Sauce, and drizzle over meat.

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