Seared Venison Tenderloin with Sage and Red Wine Sauce
Includes gluten-free option
Sage and red wine sauce
  • 1 shallot or 1/2 small onion, sliced
  • 2tsp honey
  • 1 allspice berry
  • 1 whole clove
  • 1/2tsp dried sage or 2 tbsp fresh sage leaves
  • 1 1/2 cups dry red wine
  • 2cups beef or chicken stock, gluten free if desired
  • 2tbsp butter
  • 1tsp vegetable oil or organic canola oil
  • 4 1/2 inch thick venison steaks, about 5 oz each
  • salt and pepper to taste
  1. In large saucepan, combine all sauce ingredients except butter. Bring to a boil, reduce heat to medium, and simmer until reduced to 3/4 cup, about 40 minutes.
  2. Strain through fine-mesh sieve or cheesecloth and return to pot over low heat. Whisk in butter 1 tsp at a time. Taste and add salt or more honey if necessary. Cover and keep warm.
  3. In large skillet, heat oil over medium-high heat. Season venison with salt and pepper and add to skillet. Cook for 2 minutes, then flip steaks and cook for 2 minutes more, or until desired doneness (140 F on a meat thermometer for medium-rare). Remove meat to cutting board that will catch its juices and let rest for 5 minutes.
  4. Slice against the grain and transfer pieces to serving platter. Add juices from cutting board to sage and red wine sauce and drizzle over meat.
Recipe Notes

Per serving: 321 calories; 33 g protein; 11 g total fat (5 g sat. fat); 8 g total carbohydrates (4 g sugars, 0 g fiber); 240 mg sodium