Savor a delicious venison tenderloin paired with a rich blackberry reduction Perfect for impressing guests or a special dinner at home 155 chars
Ingredients
Scale
1 to 1.5 pounds of venison tenderloin
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
1 cup fresh blackberries (plus a few extra for garnish)
1 cup red wine (a good quality merlot or cabernet works well)
2 tablespoons balsamic vinegar
1 tablespoon honey (adjust to taste)
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
2 cloves of garlic, minced
Instructions
Prepare the venison: Start by patting the tenderloin dry with paper towels. Season generously with salt and pepper on all sides.
Brown the tenderloin: In a large skillet, heat the olive oil over medium-high heat. Add the venison tenderloin and sear for about 3-4 minutes per side until browned. Remove the tenderloin.
Make the reduction: In the same skillet, add the butter, minced garlic, and thyme. Sauté for about a minute until fragrant. Add the blackberries and gently mash them.
Add the liquids: Pour in the red wine and balsamic vinegar, stirring to combine. Simmer for 5-7 minutes until slightly thickened.
Finish cooking the venison: Return the tenderloin to the skillet and spoon the sauce over it. Cover and cook for an additional 5-8 minutes until the internal temperature reaches 130°F.
Rest and slice: Transfer the tenderloin to a cutting board and let it rest for 5 minutes before slicing into medallions.
Plate and enjoy: Serve the sliced venison on a platter, drizzling the blackberry reduction over the top.
Notes
A sumptuous and comforting dish that features tender venison, rich flavors, and a delightful blackberry reduction, perfect for family gatherings and special occasions.
