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
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
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.
