Venison Tenderloin Rollups

Preheat oven to 375F.

After hammering out the tenderloins, soak them in the buttermilk for 5-10 minutes. After they have soaked, we’re going to bread them in the breadcrumb and garlic salt mixture. Lay one side down into the bread crumb mixture and on the side facing up, sprinkle in a generous layer of the sauteed shallots. Roll them up inside the breading bowl, making sure the final spiral of tenderloin is completely covered. Place them seam-side down on a baking sheet. Bake for 15-25 minutes. The time will depend on how thinly you’ve hammered out the venison.

While that’s baking, start your sauce. Melt down the butter on a medium-low heat and cook the onion, mushrooms and any remaining shallots until they are soft, but not browned. Mix in the flour, stirring constantly. After the flour has been fully incorporated for a few minutes, whisk in the broth and allow the sauce to simmer for about 20 minutes, until it has reduced by half. Salt and pepper to taste.

Serve the venison with a few spears of steamed asparagus over the mushroom sauce and you are ready to eat!