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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 - .


Serving Size


  1. Season Venison with salt and black pepper. Preheat a sautéing pan with olive oil to medium-high heat.
  2. 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.
  3. 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.
  4. 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.

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