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    Reindeer Tenderloin with Chard and Sautèed Mushrooms

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    Reindeer Tenderloin with Chard and Sautèed Mushrooms

    • Preparation time: 20 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 4


    • Chard
    • 2 tablespoons extra virgin olive oil
    • 25g butter
    • 1 tablespoon finely chopped garlic
    • 450g tender red chard leaves, washed and tough stems removed
    • 2 reindeer, or venison, tenderloins (about 500g each)
    • Coarsely ground black pepper
    • 2 tablespoons grapeseed oil
    • 115ml port
    • 1 shallot, peeled and finely chopped
    • Juice and zest of 1 lemon
    • 200ml veal demi-glace (strong veal stock) or beef stock
    • Sautéed mushrooms
    • 2 tablespoons extra virgin olive oil
    • 1 shallot, finely chopped
    • 25g oyster mushrooms
    • 25g shiitake mushrooms
    • 25g chestnut mushrooms
    • 50g chanterelle mushrooms


    1. Preheat the oven to 190°C/gas mark 5. Trim the tenderloins of any membrane, then trim to a uniform rectangular shape. Rub all over with pepper. Heat the grapeseed oil in a medium sauté pan over a medium-high heat. Sear the tenderloins on all sides. Transfer to a roasting pan and put in the oven for 20-25 minutes to finish cooking, then leave to rest for 3 minutes. Remove from the roasting tin and keep warm.
    2. Meanwhile, pour the port into the pan used to sear the tenderloin - keep it over a medium heat, scraping up any bits of meat from the pan. Add the finely chopped shallot and the lemon zest and juice, and cook over a medium heat until the liquid has nearly all evaporated. Add the demi-glace or stock and reduce the liquid by half again. Season and strain.
    3. Trim the mushrooms, slicing any large ones. Heat 2 tablespoons of olive oil and sauté the shallots for 1 minute. Add the mushrooms and sauté for 8 minutes until tender and beginning to brown. Keep them warm.
    4. In a separate pan, combine the butter, olive oil and garlic for the chard. Cook over a medium heat until the garlic is lightly browned. Add the chard and cook until just wilted. Season.
    5. To assemble, warm 4 plates. Slice the tenderloin into 2.5cm-thick medallions. Place the chard in the centre of each plate, top with the meat, and surround with mushrooms. Drizzle over the strained sauce and serve immediately.

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