Venison Tenderloin, a. Whole b. Medallions

1 ea. venison tenderloin            1 oz. dried porcini mushrooms          
4 ea. slices lemon                            rehydrated, drained of excess liquid,
3 ea. sprigs thyme                            liquid reserved               
6 Tbsp olive oil                          ¼ c. onion, minced
4 ea. cloves garlic,                    1 ea. sprig rosemary         
Kosher salt                              1 Tbsp garlic, minced              
Ground black pepper                 1 c. red wine          
2 Tbsp cold butter, cubed          ¼ c. minced marjoram
                                               1 tsp mace, ground

a. Heat thyme, lemon, olive oil, and crushed garlic in a sauce pot. Bring to a simmer, cool. Place venison in a ziploc bag or tight fitting airtight container, pour marinade over. Refrigerate for 2 hours.
Heat oven to 400F.
Remove venison from marinade and bring to room temperature while letting excess marinade drain off. Pour a little bit of marinade in a large saute pan to coat, heat saute pan to VERY hot. Sear meat on all sides, hard dark sear. Set venison on rack inside oven safe pan and place in middle rack of oven. Cook to 140F. Meanwhile, keep searing pan hot, add mushrooms and onion and saute to caramelize. Deglaze with red wine and reduce to syrupy. Add about 1 cup of mushroom liquid. Simmer until it begins to reduce. Add  herbs, minced garlic, and spices. Reduce heat to low, whisk in butter one cube at a time to combine, remove from heat. After meat has rested, slice ¼” pieces, arrange on serving platter. Spoon sauce over top, reserving some on the side.

b. Cut tenderloin into 1” medallions (or have us do it!) Follow instructions above, but change the sear to a quick hard sear on both sides of each medallion.
For serving, plate two medallions per person and spoon sauce over top.

Familiar with venison? Want something new? Try this same recipe with Elk Tenderloin!