Balsamic Venison Roast Tenderloin

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

• Preheat oven to 350 degrees. • Coat venison in ½ tablespoon of oil and coat liberally with salt and fresh cracked pepper. • Heat remaining oil in hot skillet over medium-high heat. • Add venison and brown on all sides. • Remove venison from skillet, place in separate pan and place in oven until internal temperature reaches 130-145 degrees depending on preference. (cooking time will vary depending on the size of your deer/loin) • While venison is in the oven place shallots in the original skillet used to sear the venison and cook until softened. • Deglaze pan with balsamic vinegar and add beef broth and thyme. • Cook on high until sauce reduces from a water liquid to a thin syrup consistency. • Add cold butter to the sauce and stir, • Let the venison rest for 5-10 minutes prior to slicing. Notes Troubleshooting: If the sauce is too thick, add a teaspoon of water at a time to thin. If the sauce is too thin, continue to cook and it will thicken.