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Red – Deer Tenderloin with Blackberry Sauce

Ingredients:

1 lb venison tenderloin or backstrap
1 cup dry red wine
3 tbsp Dijon mustard
2 cups chicken stock
3 tbsp blackberry jam
Salt/pepper

Directions:

Make the marinade by mixing the wine and the mustard. Salt and pepper the venison and cover and marinate with mustard mix. Put it in the refrigerator for at least six hours. When ready, remove the meat from marinade.

Heat a skillet with some two tablespoons of butter and one tablespoon of olive oil. Brown the tenderloin over medium-high heat until medium rare, five minutes on each side.

Cover tenderloin with tin foil; it will still be cooking.

Deglaze the pan with chicken stock; reduce by half and add the jam. Cook until the marinade thickens and serve over sliced venison.

Recipe adapted via Rufus’ Food and Spirits Guide

Red – Deer Medallions with Whiskey, Mushroom & Horseradish Cream Sauce

Ingredients:

1 lb Venison tenderloin
Kosher/sea salt, to taste
Freshly cracked black pepper, to taste
2 tbsp. butter
1/2 cup onion, diced
1 cup button mushrooms, finely diced
1/2 cup of whiskey
1/2 cup of beef broth
dash of salt
1/4-1/2 cup of sour cream, or to taste
1/2 tsp. of prepared horseradish, or to taste
1 tbsp. of chives, chopped
Milk, a few tablespoons

Directions:

Season the venison with salt and pepper
Chop one cup of mushrooms and 1/2 cup onion
Saute onions in pan with two tablespoons butter
Add mushrooms; cook for another five minutes
Turn burner off and pour 1/2 cup of whiskey into pan. Cook until alcohol evaporates– about a minute
Pour in 1/2 cup of beef broth and reduce by half
Reduce heat to low and whisk 1/2 cup of sour cream and 1 teaspoon of horseradish–or to taste
Whisk in the milk and chopped chives; salt and pepper to taste
Grill venison until medium rare
Serve marinade over venison medallions
Recipe via: Food For Hunters

Belgian Red – Deer Medallions

Ingredients:

1 pound venison backstrap or loin
3 tablespoons lard or butter
Salt
Pomegranate seeds for garnish (optional)
1 shallot, minced
1 shot of gin (not the good stuff)
1/4 cup demi-glace or reduced beef or venison stock
1 teaspoon ground juniper
2 teaspoons chopped fresh rosemary
1/2 cup sour cream or creme fraiche

Directions:

Salt venison; set aside for 30-60 minutes
Heat butter or lard and sear venison three-five minutes on each side; medium rare venison is best
Add shallot and saute; turn the heat off and add gin
Cook alcohol down with high heat and add crushed juniper, rosemary and demi-glace or beef/venison stock
Turn off heat and whisk in sour cream. You should be able to make a trail with the spoon for desired thickness
Serve over venison medallions and garnish with pomegranate seeds
Recipe via: Hunter Angler Gardener Cook

Grilled Bacon-Wrapped Red – Deer Tenderloin

Ingredients:

1 lb venison tenderloin
3/4 lb bacon
1 cup sweet white wine
Meat seasoning blend of your choice (garlic, paprika, onion powder, cumin, thyme, salt, pepper is our go-to)
Cherry wood for smoking on grill

Directions:

Marinate the venison in a cup of white wine. Season with your favorite herbs and spices. Wrap the venison in bacon strips and use toothpicks to keep the strips in place. Grill venison tenderloin until medium-rare, a minute on each side. Close grill and cook for additional 30-45 minutes over indirect heat. Internal temperature should read 145-160 F.

Serve; enjoy.

Recipe via: Peaceful Blend Vineyard

Char-Grilled Red – Deer Tenderloin with Smoky Chipotle Rub and Three-Herb Chimichurri

Ingredients:

2 tablespoons brown sugar
1 tablespoon sweet smoked paprika
1 tablespoon coarse kosher salt
1 1/2 teaspoons chipotle chile powder
1 teaspoon ground black pepper
Venison tenderloin
2 tablespoons olive oil (for sear)
3/4 cup olive oil (for sauce)
3 tablespoons red wine vinegar
3 tablespoons fresh lemon juice
3 cloves garlic
1 very small onion, peeled, quartered
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried crushed red pepper
3 cups (packed) stemmed fresh parsley

2 cups (packed) stemmed fresh cilantro
1 cup (packed) stemmed fresh mint

Directions:

Mix all the spices together. Coat the tenderloins in the mix. Grill on medium high until medium rare.

To make the chimichurri add the olive oil and red wine into a blender. Squeeze in some lemon and add garlic, quartered onions, salt, pepper, and red pepper flakes. Blend until smooth and then add cilantro and a quarter of the mint. Puree and then keep adding the rest of the mint.

Serve over venison medallions and enjoy!

Recipe via: The Living Alaska Project

Maple Juniper Beef tenderloin with Chocolate Infused Red Wine Jus, Leek and Potato Mash Cole Nicholson

Ingredients:

1/3 cup (75 mL) pure maple syrup
3 tbsp (45 mL) juniper berries
2 tbsp (30 mL) chopped fresh thyme leaves
3 cloves garlic, minced
1 venison loin or beef tenderloin (about 2 lbs/1 kg)
Pinch each salt and freshly ground black pepper
Chocolate Infused Red Wine Jus:

1/3 cup (75 mL) butter
1 carrot, chopped
1 onion, chopped
1 leek, white and light green part, thinly sliced
2 bay leaves
3/4 cup (175 mL) Meritage wine
2 cups (500 mL) beef or venison stock
3 oz (90 g) 90% dark bittersweet chocolate
1 tbsp (15 mL) red wine vinegar
Leek and Potato Puree:

1/2 cup (125 mL) butter
1 leek, white and light green part, thinly sliced
1/2 cup (125 mL) chopped fresh parsley
1/4 tsp (1 mL) salt
1 1/4 lb (625 g) Yukon Gold potatoes, peeled and chopped
2 tsp (10 mL) chopped fresh thyme leaves
1/2 cup (125 mL) 35% whipping cream, heated

Directions:

Leek and Potato Puree: Heat a tablespoon of butter and cook leeks for 10 minutes of until soft. Stir in parsley and salt. Bring potatoes and thyme to boil in a pot of water. Cook until tender–20 minutes. Drain and mash potatoes. Add cream and rest of the butter until creamy. Add leek and parsley and stir.

Maple Juniper Beef Tenderloin: Combine maple syrup, juniper berries, thyme and garlic. Marinate tenderloins in mixture for half an hour. Season with salt and pepper and roast in 450 F oven for 10 minutes. Reduce oven temp. to 2745 F and roast for an hour. Slice and let rest. Internal temperature should be 145 F.

Chocolate Infused Red Wine Jus: Melt 2 tablespoons of butter over medium high heat and saute carrots, onion, leeks and bay leaves–until softened and brown. Add wine and simmer until reduced by half. Add beef or venison stock and bring to a simmer for 10 minutes. Strain into a clean saucepan. Whisk in chocolate and rest of butter until smooth.

Serve venison medallions with sauce and potato puree.