Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, deer tenderloin w/ white wine sauce. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Deer Tenderloin w/ White Wine Sauce is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Deer Tenderloin w/ White Wine Sauce is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can cook deer tenderloin w/ white wine sauce using 10 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Deer Tenderloin w/ White Wine Sauce:
- Prepare 1 1/2 lb Deer Tenderloin
- Make ready 1 can Chopped Spinach
- Prepare 1 packages Pasta Ribbons
- Take Sauce
- Prepare 2 each Pinot Grigio mini bottles
- Prepare 2 can Cream of Celery
- Prepare 1 1/2 tbsp Lemon Pepper seasoning
- Get 2 tsp Rosemary
- Take 1 tsp Sage
- Prepare 1 Salt
Instructions to make Deer Tenderloin w/ White Wine Sauce:
- Preheat oven to 350°F
- Add all sauce ingredients in a medium saucepan and bring to a light boil, whisking occasionally
- Remove sauce from heat, and set aside 1.5 cups
- Place tenderloin inside a Dutch oven, and pour remaining sauce on top, around, and under meat
- Place Dutch oven on the center rack, and bake for 30 min for Medium, or until desired doneness is achieved
- Meanwhile, cook noodles and spinach seperately
- After the meat is done, quarter into approx. 1" chunks
- Serve mixed or separated using the sauce set aside and/or in the Dutch oven. Enjoy!
So that is going to wrap it up for this special food deer tenderloin w/ white wine sauce recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
