Venison Tenderloin with Berry Sauce and Creamy Potatoes

Name: Venison Tenderloin with Berry Sauce and Creamy Potatoes
Prep time: 1 h 2 min
Cook time: 1 h 2 min
Total time: 1 h 2 min
Yield: 4
Cuisine: Global
Ingredients: 79 milliliters blueberries; 2 Tbsps butter; 3 Tbsps butter, room temperature; 237 milliliters demi glace; 1 sprig fresh rosemary; 2 sprigs fresh thyme; 3 Tbsps grapeseed oil; 1 teaspoon ground nutmeg; 1 Tbsp heavy cream, plus more if needed; 1 Tbsp juniper berries; 4 servings Kosher salt; 1 small red onion, halved; 237 milliliters red wine; 4 servings Salt and freshly ground black pepper; 4 servings Salt and freshly ground white pepper; 1 teaspoon sugar; 2 venison tenderloins; 3 mediums Yukon gold potatoes

Venison Tenderloin with Berry Sauce and Creamy Potatoes might be just the main course you are searching for. This gluten free recipe serves 4. One portion of this dish contains approximately 72g of protein, 35g of fat, and From preparation to the plate, this recipe takes around 1 hour and 2 minutes. Head to the store and pick up blueberries, rosemary, onion, and a few other things to make it today. To use up the grapeseed oil you could follow this main course with the Strawberry Crumble as a dessert.

Instructions

For the potatoes: Peel the potatoes and cut into 1-inch chunks.

Ingredients you will need

Potato

Place the potatoes in a large saucepan of cold, salted water. Bring the water to a boil over high heat. When the water boils, lower the heat to medium and simmer the potatoes until they're fork tender, 15 to 20 minutes.

Ingredients you will need

Potato

Water

Equipment you will use

Sauce Pan

For the venison: Season both sides of the venison tenderloins with salt and pepper.

Ingredients you will need

Salt And Pepper

Venison

Heat a large saute pan over high heat and add the oil. When the oil is hot, but not smoking, add the tenderloins. Reduce the heat to medium and sear the tenderloins on all sides, 3 to 4 minutes per side.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Remove the loins from the pan and let rest until ready to serve.

Equipment you will use

Frying Pan

Drain the potatoes well and transfer to a bowl. Mash the potatoes until there are no lumps. Stir in the butter, nutmeg, cream, salt, and white pepper. Stir until creamy, adding more cream if needed. You want smooth, creamy potatoes. Taste and season with more salt and white pepper, if needed.

Ingredients you will need

White Pepper

Potato

Butter

Nutmeg

Cream

Salt

Equipment you will use

Bowl

For the sauce: In a small saucepan, combine all of the ingredients, except for the blueberries and butter. Bring the mixture to a boil over medium-high heat. Lower the heat, add the blueberries, and simmer until reduced a little and thickened, 8 to 10 minutes.

Ingredients you will need

Blueberries