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. 

Ingrediets:
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)

Directions:
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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