Tenderloin with Cherry Port Wine Sauce, Spinach & Bacon and Mushrooms and Onions

Fancy up your dinner with Seared Venison Tenderloin and a Cherry Port Wine Sauce. Spinach and Bacon on the side with Mushrooms and Onions.

VENISON OR BEEF TENDERLOIN
Tenderloin
Salt
Pepper
Oil

Cut tenderloin into 2-3 ounce steaks and season on both sides. Sear in hot skillet with oil until brown on both sides. Place in 200 degree oven to continue cooking inside of meat. When sauce is ready, turn oven up to 400 degrees for 1-2 minutes (until internal temp is how you like it) and remove.

CHERRY PORT WINE SAUCE
1/2 teaspoon thyme
1/4 teaspoon rosemary
Cheesecloth

Tie up fresh herbs in cheesecloth and set aside.

1 1/2 cups port wine
3/4 cup canned sweet black cherries, drain and save juice
2 tablespoons red currant jelly
1 teaspoon beef bouillon
Dash of reserved cherry juice
1 tablespoon butter

Add all ingredients (except butter) to sauce pan and heat over low/medium heat. Reduce liquid by 1/4. Add herbs in cheesecloth to sauce and continue cooking. Add butter once reduced and remove herbs. Once thickened, pour over tenderloin and serve.

MUSHROOMS & ONIONS
1 tablespoon butter
2-3 onion rings, sliced thin
2 garlic cloves, minced
Mushrooms
Fresh thyme
1 tablespoon butter
Pepper
Splash of sherry

Melt butter and cook onions and garlic on low until soft. Add mushrooms, thyme, butter and pepper and cook until mushrooms are soft. Finish with a splash of sherry and serve immediately.

SPINACH W/ BACON & WATER CHESTNUTS
Olive oil
2-3 cloves garlic
2-3 thin onion rings
3-4 slices of bacon
Spinach
Water chestnuts, chopped
Salt and pepper
Splash of red wine vinegar

Heat olive oil in a pan. Add in bacon, onions and garlic and cook until soft, and bacon is cooked through. Remove bacon and slice into small pieces. Return to pan with spinach, water chestnuts, salt and pepper. Toss to coat until spinach wilts. Remove from pan and add in splash of red wine vinegar, stir, and serve.

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