Seared Venison with Blueberry Sauce

Fruit and game are a perfect match

Fruit and game are a perfect match

This recipe utilizes the combination of fresh blueberries and a spicy rub to really bring out the fantastic flavors of  venison. Make sure to use the tenderloin and do not skimp on the blueberries.

Spice Rubbed Venison with Blueberry Sauce

  • 2-3 lb venison tenderloin
  • 4 tbsp butter

For rub

  • 1/8 tsp black peppercorns
  • 1 tsp sea salt
  • 1 tsp coriander seeds
  • 1.2 tsp mustard seed
  • 1 tbsp red pepper flakes

In a spice grinder process everything to a powder. Rub mixture into all sides of meat and let stand 30 minutes. In a large oven safe pan melt 2 tbsp butter over medium high heat and sear meat on all sides, about 2 minutes per side. Place in an oven at 400 degrees and roast until rare in the center, about 5 minutes more.

For sauce

  • 1 cup blueberries
  • 1/2 cup marsala
  • 1/4 cup finely diced red onion
  • 1 tbsp chopped fresh thyme

Once meat is finished in oven remove and tent with foil to keep warm. Melt 2 tbsp butter in pan and saute onion over medium low heat, scraping up any bits of meat stuck to pan, until deep golden brown. Add blue berries and mash. Add marsala and thyme, deglaze pan, and cook until sauce thickens, about 10 minutes. Slice tenderloin against the grain and serve sauce over top.

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.
This entry was posted in Dinner, Food, Recipes and tagged , , , . Bookmark the permalink.

8 Responses to Seared Venison with Blueberry Sauce

  1. That looks wonderful!

  2. Jueseppi B. says:

    Reblogged this on The ObamaCrat™.

  3. Kristy says:

    I do love your berry sauces. Always such great uses for them too.

  4. Raymund says:

    That blueberry sauce looks inviting, like what Kristy said your fruit sauces looks amazing

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  8. Gabriele Le Roux says:

    Fantastic recipe. This is going to become a favorite during venison season. Thank you!

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