There probably weren't any turkeys at the pilgrims' first Thanksgiving, but there was almost certainly venison and even today, many family traditions include this favorite dish.
Turkey still reigns as the main dish for most Americans, while other delicacies including oysters and crab, are common in coastal areas.
You can create this eye-popping roasted venison in less than an hour and no guest will miss the turkey. Not a hunter? Get farmed venison at a specialty meat market or butcher shop.
Roast venison tenderloin with wild mushroom Sauce
2-pound venison tenderloin
3/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
cooking spray
2 small packages fresh shiitake mushrooms
1/4 cup minced shallots
3/4 cup port wine
1 cup beef broth
2-1/4 teaspoon cornstarch
Venison: Preheat oven to 500 degrees. Sprinkle meat with 1/2 teaspoon salt and 1/8 teaspoon pepper. Place on a broiler rack coated with cooking spray; slide a meat thermometer into the thickest part.
Bake for 20 minutes or until thermometer reaches 145 degrees (medium-rare) to 160 degrees (medium). Cover with foil and let stand 10 minutes.
Sauce: Remove and discard stems from mushrooms; slice caps. Coat a nonstick pan with cooking spray (or 1 tablespoon margarine or butter) and heat until hot. Add shallots and mushrooms and saute until tender (about 4 minutes). Add 1/4 teaspoon salt, 1/8 teaspoon pepper and port wine; cook 2 minutes. Whisk cornstarch with broth in a small bowl. Add broth mixture to skillet and bring to a boil, then stir 1 minute until thick.
Place venison on serving platter and drizzle with mushroom sauce. Serves 8. Recipe can be doubled.
