Description
A beautifully seared venison tenderloin served with a rich blueberry sauce, embodying the essence of Scandinavian cuisine.
Ingredients
- 1 pound (454 g) venison tenderloin
- 1 teaspoon (5 g) salt
- 1/2 teaspoon (1 g) black pepper
- 2 tablespoons (30 ml) vegetable oil
- 1 tablespoon (chopped) fresh rosemary
- 1 tablespoon (chopped) fresh thyme
- 2 cloves (minced) garlic
- 1 cup (150 g) blueberries
- 2 tablespoons (30 ml) maple syrup
- 1 tablespoon (15 ml) lemon juice
- 2 tablespoons (30 ml) ghee
- 1/2 cup (120 ml) vegetable broth
Instructions
- Preheat your oven to 375°F (190°C).
- Season the venison tenderloin with salt and black pepper on all sides.
- Heat vegetable oil in a large ovenproof skillet over medium-high heat.
- Add the venison to the skillet and sear for 2-3 minutes on each side until browned.
- Remove the venison from the skillet and set aside.
- In the same skillet, add chopped rosemary, thyme, and minced garlic. Sauté for 1 minute until fragrant.
- Add blueberries, maple syrup, and lemon juice to the skillet. Stir well and cook for 2-3 minutes until the blueberries begin to soften.
- Pour in the vegetable broth and bring the mixture to a simmer.
- Return the venison to the skillet, coating it with the blueberry sauce.
- Transfer the skillet to the preheated oven. Roast for 10-15 minutes or until the venison reaches your desired doneness.
- Remove the skillet from the oven and transfer the venison to a cutting board. Let it rest for 5 minutes before slicing.
- Meanwhile, return the skillet to medium heat on the stove. Add ghee to the blueberry sauce and stir until melted and glossy.
- Slice the venison tenderloin and serve with the blueberry sauce drizzled over.
Notes
For a harmonious dish, taste as you go. Adjust seasoning and balance flavors with extra maple syrup if needed.