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
- 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.
- 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.