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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 - .
Ingredients
-
Venison Tenderloin, thawed
1.75 LBQty 1 ½-2 LBS$52.47 -
WFF Coarse Sea Salt
0.41 LBQty 1 TSP$5.38 -
WFF Black Peppercorns
0.2 LBQty 1 TSP$5.78 -
Light Olive Oil
Qty 1 TBSP -
Port Wine
Qty ½ CUP -
Pomegranate Juice
Qty ¼ CUP -
Qty ½ CUP$4.98
-
Black Cherry Preserves
Qty 2 TBSP -
Red Wine vinegar
Qty 1 TSP -
Chopped Parsley, for garnish
Qty 1 TSP -
Pomegranate seeds
Qty
Cooking
Instructions
- 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.