Recipe:Peppered Venison Tenderloin
with Black Cherries & Pomegranate
- Prep time: 10 Minutes
- Cook time: 15 Minutes
It doesn't take much to dress up these juicy venison tenderloins, but it always pays to combine adventurous flavor profiles. Indulge in this elegant dish with naturally-rich tenderloins, thoughtfully balanced against the acidity of tart black cherries and ruby pomegranate. Serves 2 - .
1.75 LBQty 1 ½-2 LBS$52.47
0.41 LBQty 1 TSP$5.38
0.2 LBQty 1 TSP$5.78
Light Olive OilQty 1 TBSP
Port WineQty ½ CUP
Pomegranate JuiceQty ¼ CUP
Qty ½ CUP$4.98
Black Cherry PreservesQty 2 TBSP
Red Wine vinegarQty 1 TSP
Chopped Parsley, for garnishQty 1 TSP
- Season Venison with salt and black pepper. Preheat a sautéing pan with olive oil to medium-high heat.
- Pan sear for 2-3 minutes on each side and remove from heat. Internal temperature should read 125 -130°F for medium-rare. Remove from pan and cover with foil.
- Deglaze the pan with port wine and pomegranate juice. Reduce for 30 seconds over medium-high heat. Add demi-glace, cherry preserves, red wine vinegar and black pepper. Reduce for a few seconds and stir.
- Slice venison in 1” thick medallions and serve with sauce and polenta or mashed potatoes on the side. Garnish with chopped parsley and pomegranate seeds.