Peppered Venison Tenderloin with Black Cherries & Pomegranate
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
INGREDIENTS
1 Tbsp. Light Olive Oil
Black Cherries and Pomegranate Glaze:
½ Cup Port Wine
¼ Cup Pomegranate Juice
2 Tbsp. Black Cherry Preserves
1 tsp. Red Wine vinegar
¼ tsp. Coarse Black Pepper
1 Tsp. Chopped Parsley, for garnish
WFF Coarse Sea Salt, to taste
Freshly Ground WFF Black Peppercorns, as garnish
Pomegrante seeds, as garnish
LET'S GET COOKING!
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.