Venison Tenderloin in a Mushroom Bordelaise Sauce with Garlic Red Smashed Potatoes

Last night Travis said this was the best venison dish I have ever made, which I think is a big statement since we cook with venison often. I served the venison with garlic mashed potatoes. This meal was anything but light!

Venison Tenderloin

Serves 4

1 lb venison tenderloin cut into medium thick slices

1/4 cup olive oil

3/4 teaspoon salt

1/2 teaspoon fresh ground black pepper

1 cup all-purpose flour

Mushroom Bordelaise, recipe follows

1 tablespoon chopped, fresh parsley leaves

1.     Rinse and soak the cleaned and sliced venison in lightly salted water for at least 30 minutes

2.     Heat oil in a large nonstick skillet over medium-high heat. Season the venison with the salt and pepper, and dredge in flour. When oil is hot, add venison and pan-fry for about 2 minutes on each side or until desired doneness.

3.     Remove from the pan and place on a warmed plate.

Mushroom Bordelaise

¼ cup olive oil

½ cup chopped yellow onions

¼ cup finely chopped carrots

¼ cup chopped celery

1 teaspoon grated garlic

1 ½ pound mixed mushrooms (I just used sliced portabella)

1 tablespoon fresh thyme

1 tablespoon fresh, chopped sage

½ teaspoon salt

½ teaspoon freshly ground black pepper

½ cup seeded and chopped tomatoes

1 cup dry red wine

1 quart beef broth

1.     Heat the oil in a Dutch oven, or large, heavy pot over medium-high heat. Add the onions, carrots, celery, and garlic, cook, stirring, until soft, about 3 minutes. Add the mushrooms, and cook about 4 minutes. Add the salt, pepper, thyme, and sage. Add the tomatoes and cook, stirring, for 1 minute. Add the wine, and cook, stirring to loosen any bits on the bottom of the pan. Cook until the wine is reduced by half. Add the beef broth and bring to a boil. Reduce the heat to medium-low and simmer until reduced by half, about 1 hour and 20 minutes. Remove from the heat and adjust the seasoning, to taste. Cover and keep warm until ready to serve with the venison.

Garlic Red Smashed Potatoes

1 head garlic

1 tablespoon olive oil

2 pounds red potatoes, washed well and quartered

Salt and freshly ground black pepper

5 tablespoons butter

3/4 cup heavy cream

1.     Preheat oven to 425 degrees F.

2.     Slice off the very top of the garlic head. Drizzle head with olive oil and wrap in foil. Place on a sheet tray and bake until tender and fragrant, roughly 35 minutes. Remove from the oven and let cool. Remove the cloves and mash with a wooden spoon.

3.     Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil. Cook until fork tender and drain. Mash the potatoes until smooth.

4.     Meanwhile heat butter and cream until butter melts. Add the roasted garlic and potatoes and mash all together.

5.     Taste and season with salt and pepper. Serve immediately.

To serve, divide cooked venison among four plates, pour ½ cup of sauce over each, and top with mashed potatoes. Garnish with the chopped parsley.