Seared venison tenderloin with Chanterelle port demi glace

Preparation time is 4 hours.

Ease of preparation is easy.

Preheat oven to 350 degrees Fahrenheit.

Ingredients

• 1 3 pound venison tenderloin
• ¼ cup olive oil
• 2 cups red wine
• 8 garlic cloves, smashed
• 2 sprigs of rosemary
• 1 tablespoon whole peppercorns
• 4 sprigs fresh thyme
• 4 slices bacon, roughly chopped
• 1 medium onion, roughly chopped
• 4 tablespoons butter
• 1 cup chantrelles or other wild mushrooms
• Salt&pepper to taste
• 1 cup Port
• 1 cup demi-glace
• 1 cup 35% whipping cream
• ¼ cup Cognac (if desired)

Directions

1. Marinate the venison tenderloin in oil, red wine, raw garlic cloves, rosemary, whole peppercorns, and fresh thyme for 4 hours minimum.
2. Remove from marinade and pat dry.
3. In a large skillet, pan fry the fillet over medium high heat, searing on all sides for about 6 minutes.
4. Transfer to 350 degrees Fahrenheit oven for 10 minutes longer.
5. Remove from oven and tent with tin foil for at least 15 minutes before serving.
6. For the sauce, fry bacon and onions in the same skillet as the venison was in over medium heat until the bacon is crisp.
7. Add butter and the chanterelles and continue to cook 3 minutes longer.
8. Season with salt & pepper.
9. Increase heat to high and add port to deglaze and reduce for 5 minutes.
10. Add 1 cup of demi-glace and continue to reduce for another 5 minutes.
11. Add the cream and bring to a boil.
12. Reduce heat and simmer until sauce has thickened.
13. You can add a teaspoon of cognac at the end of the cooking process for extra flavour if desired.