Pan-Seared Venison Tenderloin with Blackberry Reduction
Ingredients
- •2 lbs venison tenderloin, trimmed
- •3 tablespoons olive oil
- •4 tablespoons butter, divided
- •4 cloves garlic, minced
- •2 sprigs fresh rosemary
- •1 cup blackberries
- •1/2 cup red wine
- •1/4 cup beef stock
- •2 tablespoons honey
- •Salt and black pepper to taste
Instructions
- 1
Remove venison from refrigerator 30 minutes before cooking. Pat dry and season generously with salt and pepper.
- 2
Heat olive oil and 2 tablespoons butter in a large cast iron skillet over medium-high heat until butter foams.
- 3
Sear venison tenderloin on all sides until deep golden brown, about 2-3 minutes per side.
- 4
Add garlic and rosemary to pan. Baste meat with butter for 2 minutes.
- 5
Transfer skillet to preheated 400°F oven. Roast until internal temperature reaches 130°F for medium-rare, about 8-10 minutes.
- 6
Remove venison to cutting board and tent with foil. Let rest 10 minutes.
- 7
While meat rests, make sauce: In same skillet, add blackberries and mash with fork. Add wine and stock, scraping up browned bits.
- 8
Simmer until reduced by half, about 5 minutes. Stir in honey and remaining 2 tablespoons butter.
- 9
Slice venison into medallions and serve with blackberry reduction drizzled over top.
About Venison
Venison is lean, high in protein, and rich in iron. It has a slightly gamey flavor that pairs well with bold seasonings and fruit-based sauces.