Venison Tenderloin with Wild Mushroom Ragout
Whitetail Deer Recipe
1Setup & Prepare
About This Recipe
Tender venison tenderloins are quickly seared and paired with a creamy wild mushroom ragout, creating an elegant dish that highlights both the meat's delicate texture and the earthy richness of foraged mushrooms. This restaurant-quality preparation showcases venison at its finest.
Cultural Context
This dish represents the marriage of French haute cuisine techniques with North American wild ingredients. The ragout method dates to 17th-century France, while wild mushrooms like morels and chanterelles have been foraged by indigenous peoples for millennia. The combination creates a dish that's both sophisticated and deeply connected to the land.
2Ingredients
Shopping List
3Cooking Instructions
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Mushroom Preparation: Heat 1 tablespoon oil in large sauté pan over medium-high heat. Cook mushrooms in single layer without moving for 3-4 minutes until golden. Season and set aside.
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Aromatics: In same pan, sauté shallots and garlic until fragrant, about 2 minutes.
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Deglazing: Add wine and reduce by half. Add cream and simmer until thickened.
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Tenderloin Cooking: Season tenderloins with salt and pepper. Heat remaining oil in separate pan over medium-high heat. Sear tenderloins 2-3 minutes per side for medium-rare (125°F internal).
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Resting: Remove tenderloins and rest 5 minutes under foil tent.
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Finishing: Return mushrooms to cream sauce, add fresh herbs and butter. Season to taste.
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Service: Slice tenderloins and serve over warm mushroom ragout.
4Chef's Notes & Pairings
Chef's Notes
- Don't overcrowd mushrooms or they'll steam instead of browning
- Tenderloins cook quickly - use a thermometer for precision
- The ragout can be made ahead and reheated gently
Wine Pairing
A Burgundy Pinot Noir or Oregon Pinot Noir complements both the venison and earthy mushrooms perfectly.
Nutrition Facts
Per serving: 485 calories, 38g protein, 28g fat, 12g carbohydrates. High protein with rich, complex flavors.
