Creamy Venison
Creamy venison tenderloin cooked in a savory mushroom gravy, tenderized and baked to perfection—ideal for hearty dinners and game meat lovers seeking rich flavors.
Ingredients
Instructions
- Pound the venison tenderloin to tenderize it.
- Cut the tenderized venison into serving pieces.
- Flour the pieces and brown them on both sides in oil.
- Place the browned venison pieces in a casserole dish.
- Make a thin gravy in the pan used for browning the meat by adding cream of mushroom soup, minced garlic, sliced onion, salt, pepper, marjoram, thyme, and milk.
- Pour the gravy over the venison in the casserole dish.
- Bake at 350°F for 1 to 1 1/2 hours until cooked through and tender.
Tips & Substitutions
To enhance the flavor, consider marinating the venison in red wine or balsamic vinegar for a few hours before cooking. If you're short on time, you can use store-bought gravy instead of making it from scratch. For a creamier texture, add a splash of heavy cream or sour cream to the mushroom soup mixture.
Serving Suggestions
This creamy venison pairs beautifully with mashed potatoes or buttered noodles. Serve it alongside steamed vegetables or a fresh salad to balance the richness. For a more indulgent meal, consider serving with a slice of Mrs. Frank Graham'S Pound Cake for dessert.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the venison and gravy in a baking dish, cover with foil, and warm in a preheated oven at 350°F until heated through, about 20-25 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Creamy Venison contains roughly 1789 calories, with 5g protein, 35g carbohydrates, and 185g fat. Note that it is relatively high in sodium, at 862mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I substitute the venison with another type of meat?
Yes, you can substitute the venison with beef or pork tenderloin. Just be mindful of the cooking times, as different meats may require adjustments to ensure they are cooked through and tender.
What can I use instead of cream of mushroom soup?
If you prefer a homemade option, you can make a simple mushroom sauce using sautéed mushrooms, butter, flour, and broth. Alternatively, a can of cream of celery soup works well as a substitute for a similar creamy texture.
Is this recipe suitable for freezing?
Yes, you can freeze the cooked venison and gravy. Allow it to cool completely before transferring it to a freezer-safe container. It can be stored for up to 3 months. Thaw in the refrigerator overnight and reheat as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).