Brandied Venison Tenderloin

Brandied Venison Tenderloin

Ingredients
7 mL cracked pepper 1 1/2 tsp
15 mL Dijon mustard 1 tbsp
15 ml cooking oil
750 g Venison Tenderloin about 1 1/2 lb
175 mL water 3/4 cup
50 mL milk 1/4 cup
30 mL brandy 2 tbsp
1 pkg Knorr Demi-Glace Gravy Mix 1 pkg

Directions
Preheat oven to 325°F (160° C). Mix together the pepper, oil and mustard. Brush mixture on all sides of the tenderloin. Place the venison in a small roasting pan or metal baking dish and roast until desired temperature is reached (140°F/60°C for rare or 160°F/70°C for medium) about 20 to 25 minutes per 1 lb/500 g. approximatly

Remove the tenderloin from the oven and tent with foil. Stir the water, milk, brandy and sauce mix into the juices in the roasting pan. Bring to boil over medium-high heat, whisking constantly. Reduce the heat and simmer 1 minute. Serve brandy gravy over sliced Venison.