Venison Tenderloin with Blackberry Reduction Recipe
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.
- 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
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
- 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.
- 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.
- 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
