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