Venison Tenderloin with Blackberry Reduction Recipe

Introduction

Venison tenderloin paired with a luscious blackberry reduction creates an elegant and flavorful dish perfect for special occasions or a refined weeknight meal. The rich, tender meat complements the sweet and tangy sauce, offering a delightful balance of flavors.

Ingredients

• 2 venison tenderloins (about 1 pound each)
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
• 2 cloves garlic, minced
• 1 cup fresh or frozen blackberries
• 1/2 cup red wine (such as Cabernet Sauvignon)
• 1/4 cup balsamic vinegar
• 2 tablespoons honey (or maple syrup)
• Salt and pepper, to taste (for sauce)
• 1 tablespoon cornstarch (optional, for thickening)
• 1 tablespoon water (optional, for cornstarch slurry)

Instructions

1. Step 1: In a small saucepan over medium heat, combine the blackberries, red wine, balsamic vinegar, honey, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the blackberries break down and the sauce reduces by about half.
2. Step 2: If you prefer a thicker sauce, mix the cornstarch with water to create a slurry. Stir it into the sauce and cook for an additional 2-3 minutes until thickened. Remove from heat and set aside.
3. Step 3: Pat the venison tenderloins dry with paper towels. Season generously with salt and pepper on all sides.
4. Step 4: Heat olive oil in a large skillet over medium-high heat. Add the venison and sear for 3-4 minutes on each side until browned.
5. Step 5: Add butter, thyme, and minced garlic to the skillet. Baste the tenderloins with melted butter and cook for another 5-7 minutes, or until the internal temperature reads 130°F (54°C) for medium-rare. Adjust cooking time as preferred.
6. Step 6: Remove the tenderloins from the skillet and let them rest for 5-10 minutes before slicing.
7. Step 7: Slice the venison into medallions. Arrange on plates and drizzle with the blackberry reduction. Garnish with fresh blackberries or thyme if desired and serve immediately.

Tips & Variations

• For a richer sauce, add a splash of heavy cream at the end of the reduction process.
• Use maple syrup instead of honey for a deeper, woodsy sweetness.
• If fresh blackberries aren’t available, frozen work just as well—no need to thaw before cooking.
• Resting the venison is key to juicy, tender slices. Don’t skip this step.

Storage

Store any leftover venison and blackberry reduction separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid overcooking the meat. The sauce can be reheated in a saucepan until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat for this blackberry reduction?

Yes, this sauce pairs wonderfully with beef, pork, or even chicken. Adjust cooking times accordingly for different meats.

How do I know when the venison is cooked to medium-rare?

Use a meat thermometer to check the internal temperature; 130°F (54°C) indicates medium-rare. The meat will continue to cook slightly as it rests.

Venison Tenderloin with Blackberry Reduction Recipe

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This elegant Venison Tenderloin with Blackberry Reduction recipe features perfectly seared venison tenderloins paired with a rich and tangy blackberry sauce. The tender, flavorful venison is complemented by the fruity and slightly sweet blackberries simmered with red wine and balsamic vinegar to create a luxurious reduction. Ideal for a special occasion or gourmet dinner, this dish offers a delightful balance of savory meat with fruity depth.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

For the Venison:

• 2 venison tenderloins (about 1 pound each)
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
• 2 cloves garlic, minced

For the Blackberry Reduction:

• 1 cup fresh or frozen blackberries
• 1/2 cup red wine (such as Cabernet Sauvignon)
• 1/4 cup balsamic vinegar
• 2 tablespoons honey (or maple syrup)
• Salt and pepper, to taste
• 1 tablespoon cornstarch (optional, for thickening)
• 1 tablespoon water (optional, for cornstarch slurry)

Instructions

1. Prepare the Blackberry Reduction: In a small saucepan over medium heat, combine the blackberries, red wine, balsamic vinegar, honey, salt, and pepper. Bring the mixture to a simmer and cook for about 10-15 minutes, stirring occasionally until the blackberries break down and the sauce reduces by half. If you prefer a thicker sauce, mix the cornstarch with water to create a slurry, then stir this into the sauce and cook for an additional 2-3 minutes until thickened. Remove from heat and set aside.
2. Prepare the Venison Tenderloin: Pat the venison tenderloins dry with paper towels and season generously with salt and pepper on all sides. Heat olive oil in a large skillet over medium-high heat, then add the tenderloins and sear for 3-4 minutes on each side until browned. Add the butter, thyme, and minced garlic to the skillet and baste the tenderloins with the melted butter. Continue cooking for 5-7 minutes or until the internal temperature reaches 130°F (54°C) for medium-rare. Adjust cooking time to your preferred doneness. Remove from skillet and let rest for 5-10 minutes.
3. Serve: Slice the venison tenderloin into medallions. Arrange the slices on a plate and drizzle the blackberry reduction over the top. Garnish with additional fresh blackberries or thyme if desired. Serve immediately and enjoy.

Notes

• For a thicker blackberry sauce, use the optional cornstarch slurry as directed.
• Letting the venison rest after cooking helps retain juiciness and flavor.
• Adjust cooking time and internal temperature based on your preference for rare or well-done venison.
• Fresh thyme provides better aroma, but dried thyme works well in a pinch.
• Use a quality red wine like Cabernet Sauvignon for the best flavor in the reduction.

Keywords: Venison Tenderloin, Blackberry Reduction, Game Meat Recipe, Elegant Dinner, Venison Recipe, Meat with Fruit Sauce