April 4, 2011

Venison Tenderloin w/ Mushroom & Pepper Gravy

Last night I came up with a new recipe!  Ever since I won these yummy garlic nuggets in a review from Mrs-Adventure I have wanted to use them in EVERYTHING.  They are truly amazing. 

SO....I decided on starting with Deer Tenderloin, or as most civilized people refer to as Venison Tenderloin. 

1.5 lbs Venison Tenderloin (could substitute beef)
2 tbs. Olive Oil
1/2 medium sweet onion
1/4 cup chopped bell pepper
1 can -Cream of Mushroom soup
1/4 cup milk
2 tablespoons sour cream
1/4 Water
3 tbs. Brown Gravy Mix
Salt/Pepper-to taste
Sprinkle with Garlic Nuggets (optional but delicious)

Slice tenderloin into one inch cubes.

Heat olive oil in pan and add tenderloin.  Brown for around 5 minutes until almost cooked.

Chop onion and bell pepper and add to tenderloin.

Cook an additional 2-3 minutes until tender.

Stir in cream of mushroom soup, brown gravy mix, milk, water and sour cream.  Let simmer until all ingredients are melted and well incorporated into a gravy.
Add salt and pepper

Cook for a few minutes to get everything heated, almost to a boil and the gravy mix thickens.

Meanwhile, I cooked white rice and topped it with the tenderloin and gravy mix.

Mashed potatoes or pasta would also be a delicious alternative.

Finally, sprinkle with garlic nuggets and serve. 

I served this deliciousness with a side of broccoli and cheese and a buttermilk biscuit ( I never said this was a completely healthy meal; although Venison has a lot less fat than beef). 

Mmmmmmm!  Enjoy!

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