Venison Benison

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Servings: 1 Difficulty: Intermediate
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Elegant venison fillet with a creamy mushroom and orange glaze
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This elegant Venison Benison features a tender venison fillet topped with a rich, creamy sauce made from sautéed mushrooms, fresh orange juice, and bay leaves. The combination of earthy mushrooms and bright citrus creates a sophisticated flavor profile that complements the lean, robust taste of the venison. Perfect for a special dinner party or a cozy weekend meal, this dish balances rustic comfort with refined technique. The sauce simmers to a luxurious consistency, coating the meat beautifully, while the broiling process ensures a perfectly seared exterior. Serve immediately for the best texture and flavor.

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Venison Benison

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 215.3

Description

This elegant Venison Benison features a tender venison fillet topped with a rich, creamy sauce made from saut&# 195;©ed mushrooms, fresh orange juice, and bay leaves. The combination of earthy mushrooms and bright citrus creates a sophisticated flavor profile that complements the lean, robust taste of the venison. Perfect for a special dinner party or a cozy weekend meal, this dish balances rustic comfort with refined technique. The sauce simmers to a luxurious consistency, coating the meat beautifully, while the broiling process ensures a perfectly seared exterior. Serve immediately for the best texture and flavor.

Ingredients

Directions

  1. Preheat the broiler to high.
  2. Season the venison fillet generously with salt and pepper on both sides.
  3. In a skillet, melt the 2 tablespoons of melted butter over medium heat.
  4. Add the chopped mushrooms to the skillet and sauté for about 5 minutes until softened and browned.
  5. Sprinkle the flour over the mushrooms and stir continuously for 1 minute to cook out the raw flour taste.
  6. Gradually whisk in the orange juice, adding the bay leaf, and a pinch of salt and pepper.
  7. Simmer the sauce, stirring occasionally, until it thickens to a creamy consistency. Keep warm.
  8. Rub the venison fillet with the 2 tablespoons of cold butter.
  9. Place the fillet on a broiling plate or rack and broil for 5 minutes per side, or until cooked to your desired doneness.
  10. Transfer the cooked venison to a serving plate.
  11. Spoon the warm mushroom and orange sauce over the venison.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 215.3kcal
% Daily Value *
Total Fat 14.4g23%
Saturated Fat 8.0g40%
Cholesterol 32.2mg11%
Sodium 103.7mg5%
Total Carbohydrate 24.3g9%
Dietary Fiber 7.2g29%
Sugars 1.8g
Protein 4.2g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

To ensure even cooking, check the internal temperature of the venison with a meat thermometer; aim for 130ðF for medium-rare.

If the sauce is too thick, add a splash of water or broth to reach the desired consistency.

For extra flavor, you can add a splash of red wine or brandy to the sauce along with the orange juice.

Serve immediately with roasted potatoes, steamed greens, or crusty bread to soak up the sauce.

Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

Keywords: venison, mushrooms, orange sauce, fillet, broiled, simmered, bay leaf, butter sauce, game meat, dinner party, glaze, creamy, savory, comfort food, special occasion, roasted, herbs, pan sauce, tender, rich
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