Tenderloin of Venison with Blackberry Sauce

Holy tasty Bambi Batman

Recently we got a shipment of venison from Jamie Anne at A Dash of Domestic, whose father hunts. Thanks to that, and my love affair with wild duck, we are now wild game junkies.

I came up with this idea after reading a bunch of rather boring venison recipes collected at the library. For those who haven’t had it, venison is a lean meat and rather tasty. (Thanks again, Jamie Anne and please thank your father too.)

Venison with Blackberry Sauce

Mix wine and mustard in a nonreactive dish. Rub salt and fresh pepper into tenderloin and coat with marinade. Refrigerate for at least six hours turning every couple of hours. Alternatively, the tenderloin can be cut into one-inch slices and marinated that way. Remove meat from marinade and shake off any excess. Heat two tablespoons butter with one tablespoon olive oil over medium heat in a large saute pan. Brown the tenderloin on each side until rare, about 5 minutes per side. Remove from pan and tent with foil. The meat will continue to cook. Quickly add chicken stock and deglaze pan. Reduce by half then add jam. Cook until sauce thickens, about 5 minutes. Slice tenderloin into one-inch pieces (if not already done) and serve drizzled with pan sauce.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
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59 Responses to Tenderloin of Venison with Blackberry Sauce

  1. A_Boleyn says:

    I SO want to taste this! It seems so easy and yet so flavourful.

  2. Joanne Ozug says:

    Wow, what a treat!!!!! That’s awesome you got to play around with some venison tenderloin! Love the blackberry sauce pairing.

  3. Ruth says:

    My daughter’s father-in-law has bagged(not sure of hunter jargon) five deer already so will forward your post to them.

  4. Carolyn Chan says:

    Ooh that sauce would go wonderfully with the gamey flavour of the venison.

  5. Looks fantastic. This would also be a perfect way to cook elk.

  6. JamieAnne says:

    Look how tasty you made Bambi look.

    You’re most welcome for the meat, I hope you enjoy it!!

  7. I’ve a good mind to try this with pork loin.

    • 2girls10potatoes says:

      Seconded. I’ve never been much of a fan of venison, but I bet this would be great with pork!

  8. Kristy says:

    That blackberry sauce is killing me! I just had venison for the first time since I was a kid last month. It was much better than I remembered (I think the bambi thing had me freaked out as a kid.). But back to this sauce…wow!

  9. wow! yet another fabulous recipe from rufus… the pairing with the blackberry sauce is brilliant. well done!

  10. I made a sauce almost exactly like this for–ahem–duck breasts. And yes, it’s heaven with duck too. So if I can get my hands on some venison, I *will* be making the sauce again! Thanks for the nudge!! I can vouch for this sauce wholeheartedly. Whole-taste-buds-edly???

  11. Tandy says:

    as you know, I am a HUGE fan of venison – and this is a combination I will have to try :)

  12. Loving the blackberry sauce. :-) Mandy

  13. Did someone say Tenderloin.. oh yeah, I was not missing this recipe. It looks absolutely amazing. I never tried blackberry sauce with tenderloin though, so that will be new for me to try :)

  14. What a great gift from Jaime! The blackberry sauce sounds great.

  15. Venison can be very dry, and you’ve made your recipe appear really unctuous – nice one.

  16. That looks fabulous – we don´t get venison here. Will have to go and sweet talk JamieAnne´s dad ;)

  17. peasepudding says:

    The sauce looks amazing and so quick to put together

  18. Kiki says:

    I don’t eat venison at all, but the blackberry sauce sounds and looks really delicious, so I’ll try this sauce with pork tenderloin!

  19. BrainRants says:

    Great recipe. For backstrap, I just cook it slowly in butter and garlic, nothing else. And if you don’t like any gamy taste, you can soak it in buttermilk overnight before putting it in the pan.

  20. Looks so good! Bravo!

  21. This sounds fabulous! That sauce would work on just about any cut of meat, that is a keeper.

  22. I wish I had this recipe back when I lived on the farm. Always had lots of venison in the freezer and blackberries. I love both. I am going to try it on something other than venison, too. If it has blackberries in it, my family will love it.

  23. Sissi says:

    It’s funny, I have always thought “venison” meant “game meat”, but I have just looked up on wikipedia and apparently now most people call deer meat “venison”… One lives and learns…
    My favourite is roe deer (apart from wild birds of course!). You are lucky to be able to prepare such delicacies!

  24. egg me on says:

    Holy Venison! I’d feel sorry for Bambi, but this tenderloin looks so good and saucy, that I just say screw it. The kid has to grow up eventually. Nice job.

  25. Ahhhhhhhhh……. Looks absolutely divine. Not enough just “like”-ing it. Had to say so.

  26. blackberry sauce with that sweetness ontop of the savory rich venison is too good to be true

  27. ChgoJohn says:

    This is a real blast from the Past. It’s been ages since I’ve had venison. Dad was a hunter and, although I don’t recall him ever being “lucky,” he did have friends who gave us venison every year. I don’t remember how it was prepared but I do know there was nothing as delicious as that blackberry sauce of yours, Greg. It sounds incredible!

  28. niasunset says:

    The photograph as always seems so beautiful, but I can’t imagine how its taste… I love wine, mustard, blackberry and chicken… but all together! Should be delicious if you introduce us. Thank you dear Rufus, with my love, nia

  29. I haven’t had venison in years….maybe 19? This looks delicious and the sauce, just gorgeous!

  30. JT loves venison, but sadly I cannot bring myself to eat Bambi (somehow, I have managed to scarf down Black Beauty, but that’s beside the point!). It would have been nice to see it sliced, I’m sure it is fit for a dinner party with the likes of your foodie friends. It’s a bit out of the box for me.

  31. Caroline says:

    How nice of Jamie Anne! What a fabulous treat. This looks incredible, and that sauce….no words!

  32. spicegirlfla says:

    I’ve only had venison one time and I truly did like it. I love how you made the sauce, so simple and easy but looks so gourmet and berry delicious!! I think that was a perfect paring for the gamey meat.

  33. This just looks way too good for words. I wished I lived closer to your house.

  34. Christina says:

    Mmmmm…look at that blackberry sauce! Incredible! :)

  35. Wow! That looks mouthwatering good

  36. k.m. says:

    Aww, I don’t know any hunters! I’ll have to track down a butcher that specializes in game. Looks really good though, perhaps I could try it with bison in the meantime?

  37. This blackberry sauce looks absolutely succulent. What a great idea.

  38. Kas says:

    We just loaded up on deer from hunting friends so hopefully we can test this recipe out :)

  39. Maureen says:

    You two eat the most gorgeous food ever. I’m so envious of your talent.

  40. I will pass this delicious recipe on to my sister and brother in law as they had numerous lucky results from their deer hunting adventures this last season. They are running out of ideas for something new to make with venison and this one is great because it masks the gamy taste of the meat. Take Care, BAM

  41. jo-lyn says:

    luvs me some venison!! =) and yours looks amazing!!

  42. Amy says:

    This is a beautiful presentation! I’ve only had venison once I believe…I wish there was some around here so i could try it again. Looks delicious!

  43. You’ve inspired me to visit my local meat market this week to see if I can get my hands on some venison. You guys make me so hungry!

  44. Charles says:

    I love venison – such a fantastic meat, although I don’t get to eat it as much as I’d like alas :( Never tried it with a blackberry sauce – what a fabulous idea :)

  45. Young Wifey says:

    Blackberry sauce, yum my fav! I’ll have to make this for Hubster next time he brings home a deer.

  46. I love venison! Hunting season is a great time to get fresh meat…and I just realized I didn’t get any this year for chili! Darn!

  47. This might be one of the best sounding and looking dishes you guys have put together. Love the blackberry sauce.

  48. mamabuckwheat says:

    Okay…I’m making this! (This is Venison For Dinner)

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  51. paidin says:

    We are cooking this now as I type this. Just put the Blackberry Preserves into the chicken stock reduction. Will let you all know how it turns out.

  52. paidin says:

    just finished dinner. The blackberry sauce was awesome with the medium rare backstrap! I would include a picture if i could!

  53. zena05 says:

    sorry, im a noob, and want to make sure i am doing this correctly–cooking for a new friend and would rather leave a *good* impression–when you say to reduce it by half, should i do that from the medium heat setting, or bring it up? How long should that take? Thanks, in advance!

    • Although you can increase the heat to speed up reducing a sauce it also risks burning it. Since this sauce is fairly easy and has a good amount of sugars I would leave the heat at medium until you get the hang of things.

      • zena05 says:

        Okay, thanks!! I will do that. I might have screwed up the marinade. We shall see. Yikes, haha. :/ I hope this guy is forgiving!

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