Tenderloin of Venison with Wild Mushrooms

Serves 3 to 4

2 ounces dried morels or other wild mushrooms
1-1/2 teaspoons canola oil
1-1/4 pounds venison tenderloin, well trimmed, 2 pieces tied together and blotted dry
Salt and freshly ground black pepper to taste
1/2 cup Silver Palate Asian Stir Fry Sauce
1 tablespoon pomegranate molasses (available at Middle Eastern markets)


This recipe is a meltingly tender roasted venison tenderloin with a simple yet complex-tasting sauce made even more sophisticated with morels. Soak dried morels in 1 cup of warm water to soften, about 20 minutes. Strain liquid into a small saucepan and reduce to 1/3 cup. Set morels aside. Preheat oven to 400° F. In a heavy ovenproof skillet or gratin dish just large enough to hold venison, heat oil until hot but not smoking. Brown venison on all sides, 2 to 3 minutes. Season with salt and pepper, transfer to oven and roast until rare, about 11 to 12 minutes, or slightly longer for medium-rare. (Because venison has so little fat, it is best served on the rare side.) When done, transfer to a cutting board and let stand while finishing sauce. Pour Silver Palate Asian Stir Fry Sauce, pomegranate molasses and reduced mushroom liquid into pan. Bring liquid to a boil and scrape up all browned cooking bits. Stir in morels and heat through. Cut venison into 1/2-inch slices and place on warmed plates. Spoon morels and sauce over meat. Serve at once with glazed baby carrots and sautéed spinach.

Silver Palate Products used in this recipe: