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Venison Tenderloin with Blackberry Reduction and Roasted Roots
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Oven
  • Baking sheet
  • Skillet
  • Saucepan

Ingredients
  

  • 1.5 pounds venison tenderloin
  • 2 cups fresh blackberries
  • 3 large carrots, cut into chunks
  • 2 parsnips, cut into chunks
  • 2 medium beets, peeled and cut into wedges
  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • 1/4 cup red wine
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon fresh rosemary, chopped
  • 2 garlic cloves, minced
  • Salt and black pepper to taste

Instructions
 

  • Preheat the oven to 400 degrees. Toss the carrots, parsnips, and beets with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes until the edges turn golden.
  • While the roots cook, season the venison with salt, pepper, and rosemary. Heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Sear the tenderloin on all sides until browned, about 8 minutes total. Add the butter and garlic to the skillet and baste the meat for 2 minutes. Remove the venison and let it rest.
  • In the same skillet, add the blackberries, red wine, and balsamic vinegar. Simmer for 8 minutes, stirring and pressing the berries until the sauce thickens. Slice the venison and serve it over the roasted roots with the blackberry reduction spooned on top.

Notes

Let the venison rest a full 5 minutes before slicing so the juices stay in the meat. If the reduction seems too thick, add a splash of water to loosen it. Leftovers keep in the fridge for two days and reheat gently in a covered pan to avoid drying out the venison.
Course: Main Course
Cuisine: American
Equipment: Oven, Baking sheet, Skillet, Saucepan