Recipes
Venison Tenderloin with Blackberry Glaze
This elegant venison tenderloin pairs perfectly with a sweet and tangy blackberry glaze, bringing a touch of refinement to the rugged South.
This elegant venison tenderloin pairs perfectly with a sweet and tangy blackberry glaze, bringing a touch of refinement to the rugged South. Outdoorsmen in Tennessee will enjoy how the lean whitetail deer meat complements the rich flavors of locally sourced blackberries, creating a dish that's as visually stunning as it is delicious.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Ingredients
- 1 lb venison tenderloin
- 1 cup fresh blackberries
- 1/4 cup honey
- 2 tbsp balsamic vinegar
- 1 tsp rosemary (garden or locally grown)
- Salt and black pepper to taste
- 1 tbsp olive oil
Instructions
- Preheat oven to 400°F (200°C).
- Season the venison tenderloin with salt and black pepper. Heat olive oil in a skillet over medium-high heat and sear the tenderloin on all sides.
- Transfer the tenderloin to the oven and roast for 20 minutes, or until it reaches an internal temperature of 145°F (63°C).
- In a small saucepan, combine blackberries, honey, balsamic vinegar, and rosemary. Simmer for 10 minutes, then mash the blackberries with a fork to create a glaze.
- Drizzle the glaze over the venison tenderloin before serving.