Directions:
- Lightly sprinkle tenderloins with pepper and set aside.
- Sauté onions in 1 tablespoon butter.
- Add garlic and cook another 3 minutes.
- Add mushrooms, sautéing another 10 minutes.
- When done, remove vegetables and add the rest of the butter.
- Sauté venison 2-3 minutes per side.
- When done, place on platter and return vegetables to pan.
- Add flour stirring until it becomes a thick brown paste.
- Add water, continuing to stir, until gravy is of desired consistency, adding more water if you wish.
- Correct seasoning and pour over tenderloins.
- Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 789.07 Kcal (3304 kJ) | ||
| Calories from fat | 388.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.18g | 66% | |
|---|---|---|---|
| Cholesterol | 96.31mg | 32% | |
| Sodium | 659.82mg | 27% | |
| Potassium | 935.01mg | 20% | |
| Total Carbs | 86.42g | 29% | |
| Sugars | 16.45g | 66% | |
| Dietary Fiber | 12.13g | 49% | |
| Protein | 13.81g | 28% | |
| Vitamin C | 26.3mg | 44% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 4mg | 22% | |
| Calcium | 268.3mg | 27% | |
| Amount Per 100 g | |||
| Calories | 53.97 Kcal (226 kJ) | ||
| Calories from fat | 26.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.95g | 66% | |
|---|---|---|---|
| Cholesterol | 6.59mg | 32% | |
| Sodium | 45.13mg | 27% | |
| Potassium | 63.95mg | 20% | |
| Total Carbs | 5.91g | 29% | |
| Sugars | 1.13g | 66% | |
| Dietary Fiber | 0.83g | 49% | |
| Protein | 0.94g | 28% | |
| Vitamin C | 1.8mg | 44% | |
| Iron | 0.3mg | 22% | |
| Calcium | 18.3mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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