The Pioneer Woman Tasty Kitchen
Profile Photo

Sauteed Venison Backstrap

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Sauteed red meat with Dijon sauce.

Ingredients

  • 1 pound Venison Tenderloin
  • Flour For Dredging Meat
  • ½ sticks Butter
  • 2 cloves Shallots, Sliced
  • 1 cup Dry White Wine
  • 4 ounces, fluid Beef Stock
  • 2 Tablespoons Dijon Mustard
  • 1 Tablespoon Horseradish

Preparation

Slice tenderloin into 3/4 inches and pound flat. Dredge in flour and saute in hot butter. Remove meat from the pan. To the juices in the pan, add diced shallots and wine. Reduce volume by half.

Add beef stock (bring to simmer), Dijon mustard, and horseradish.

Serve over venison slices. The horseradish is the secret ingredient.

*You can use beef round steak or sirloin instead of venison.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Ladd’s Grilled Tenderloin
Profile Photo by Ree | The Pioneer Woman in Main Courses
My husband's legendary beef tenderloin! Try this next time you have...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Pizza Style Hot Dogs
Profile Photo by Dax Phillips in Main Courses
A classic wiener transformed into everything you love about a great...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 1 Level: Easy


Peach Prosciutto Stuffed Chicken Breast with Queso de Freir
Profile Photo by In Good Flavor in Main Courses
Succulent chicken breast stuffed with peach, basil, agave nectar, prosciutto, and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Tomato Mozzarella Chicken
Profile Photo by Lindsay @ Veggie Balance in Main Courses
Tomato mozzarella chicken right off the grill with a balsamic glaze...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Prawns, arugula and grape tomatoes
Profile Photo by sugarlovespices in Main Courses
A fusion of Italian and Asian: the blending of Asian and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Intermediate