Venison Fillets With a Shallot -Wine Sauce

If you are having a dinner for 6 – 8 people and are adventurous, this is the meal for you to make and serve. Everyone will be pleased.

  • 1 1/2 tsp. fresh chopped rosemary
  • 1 tsp. coriander seeds
  • 1 large garlic clove
  • 1 1/2 tsp. olive oil, divided
  • freshly ground black pepper
  • 1 lb. venison tenderloin
  • 4 tbsp. unsalted butter
  • 3 shallots, peeled, halved and thinly sliced (about 1 cup)
  • 3/4 cup Merlot or Sangiovese red wine
  • 1 sprig plus 1/2 tsp. fresh chopped rosemary
  • 3/4 cup beef stock
  • garlic mashed potatoes
  • Asparagus and snow peas, sauted to serve with the Venison.

Grind 1 tsp. of the rosemary, coriander seeds and garlic with a mortar and pestle to make a paste then stir in 1/2 tsp. olive oil.

Pat the venison dry and place in a bowl then rub the paste all over. Season with pepper and cover. Place in the refrigerator for at least 20 minutes. During this time, prepare a salad (if serving) or make some garlic mashed potatoes.

Preheat oven to 450 degrees. Heat a well seasoned cast iron or heavy ovenproof pan over high heat until hot. Add the remaining oil, tilting the pan to coat evenly. Season the venison well with salt then brown, turning once. Cooking time 6 minutes in total. Transfer to the middle of the oven and roast until an instant meat thermometer registers 125 (7-10 minutes). When done, transfer to a plate and cover tightly with foil.

Saute the vegetables and prepare the sauce.


Melt 2 tbsp. butter in a fry pan over a medium heat. Add the shallots and cook, stirring often until they soften and turn a golden brown (8-9 minutes). Add the wine and rosemary sprig and bring to a boil. Boil until the wine reduces to 1/2 cup. Reduce the heat to low and remove the rosemary sprig. Dice the remaining butter (cold), whisking until it melts. Unwrap the venison and add any juices to the sauce. Season the sauce with salt and pepper. Slice the meat and serve with the garlic mashed potatoes, asparagus and snow peas.

Serve with a cold salad and a glass of red wine (same as you used in the cooking of the meat)


Leave a Reply

Your email address will not be published. Required fields are marked *