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.