I know my blog is plant-based and focuses on lots of earthy, delicious dishes, but sometimes a girl’s gotta have her meat (the best source of iron!). Especially when you have a boyfriend who is a hunter, there are times when I will eat meat as wild game is the leanest, freshest meat you could get. You know exactly where it’s coming from and know you’re feeding your body a wonderful source of extremely lean protein.
My boyfriend prepared me this delicious dish and it was so good we had to share it. Whether you eat meat or not, maybe someone in your family would appreciate this recipe. It is absolutely worth trying! And the biggest nutrition advice when it comes to consuming meat? Don’t eat meat daily, and when you do -make it a side dish, not the main event. Americans overeat meat (and animal protein in general). Picture going to a restaurant and getting a steak the size of Texas…unfortunately that is quite normal! We need to shift our view and fill half our plate with vegetables first, and then add a small portion of meat about the size of our palm (no bigger!). No more 16 oz steaks.
- 1 large venison tenderloin/backstrap
- 1 bunch fresh parsley
- 1 bunch thyme
- 2-3 oz sergeant peppers "cypress grove" goat cheese
- 3-4 TBSP Olive Oil
- pinch Sea Salt
- pinch Black Pepper
- 1 -2 cups Wild Mushrooms (Substitute Portobello if needed)
- 2 tbs. butter
- ¼ cup red wine
- 2 cup green beans
- Massage tenderloin with 2 TBSP olive oil, salt, and pepper. Bring to room temperature.
- Preheat oven to 375 degrees. Butterfly tenderloin, evenly spread goat cheese throughout.
- Take chopped parsley and thyme and cover outside of tenderloin completely.
- Place tenderloin on a sheetpan covered in tinfoil. Place in oven, cook for ~30-40 minutes. Tenderloin should be medium-rare, maximum of medium rare.
- While tenderloin is cooking, chop mushrooms and place in a sauté pan with melted butter and remaining olive oil. Season with salt and pepper to taste.
- Cook mushrooms for 3-5 minutes, then add red wine to saute pan and cook for another 10 minutes until the red wine is reduced and mushrooms are soft and tender.
- Prepare green beans next. Cook in a pot of boiling water and a pinch of salt for a few minutes until desired texture is achieved.
- Once everything has finished cooking, add 1 cup green beans to center of plate, top with 4-5 oz tenderloin and sautéed mushrooms on top.
- Bon Apetit!
Just a few bites of this buttery lean venison and your meat cravings will diminish. Paired with healthy green beans and savory mushrooms. The ultimate dinner date. 😉