Name: Venison Tenderloin with Blackberry Reduction Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: For the Venison:; • 2 venison tenderloins (about 1 pound each); • Salt and pepper, to taste; • 2 tablespoons olive oil; • 2 tablespoons butter; • 2 sprigs fresh thyme (or 1 teaspoon dried thyme); • 2 cloves garlic, minced; For the Blackberry Reduction:; • 1 cup fresh or frozen blackberries; • 1/2 cup red wine (such as Cabernet Sauvignon); • 1/4 cup balsamic vinegar; • 2 tablespoons honey (or maple syrup); • Salt and pepper, to taste; • 1 tablespoon cornstarch (optional, for thickening); • 1 tablespoon water (optional, for cornstarch slurry)

Ingredients

For the Venison:
• 2 venison tenderloins (about 1 pound each)
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
• 2 cloves garlic, minced

For the Blackberry Reduction:
• 1 cup fresh or frozen blackberries
• 1/2 cup red wine (such as Cabernet Sauvignon)
• 1/4 cup balsamic vinegar
• 2 tablespoons honey (or maple syrup)
• Salt and pepper, to taste
• 1 tablespoon cornstarch (optional, for thickening)
• 1 tablespoon water (optional, for cornstarch slurry)

Instructions

Step 1: Prepare the Blackberry Reduction
• Combine Ingredients: In a small saucepan over medium heat, combine the blackberries, red wine, balsamic vinegar, honey, salt, and pepper.
• Simmer: Bring the mixture to a simmer and cook for about 10-15 minutes, stirring occasionally, until the blackberries break down and the sauce reduces by about half.
• Thicken (optional): If you prefer a thicker sauce, mix the cornstarch with water to create a slurry. Stir this into the sauce and cook for an additional 2-3 minutes until thickened. Remove from heat and set aside.

Step 2: Prepare the Venison Tenderloin
• Season the Meat: Pat the venison tenderloins dry with paper towels. Season generously with salt and pepper on all sides.
• Sear the Meat: In a large skillet, heat the olive oil over medium-high heat. Add the venison tenderloins and sear for about 3-4 minutes on each side, until browned.
• Add Flavor: Add the butter, thyme, and minced garlic to the skillet. Baste the tenderloins with the melted butter and cook for an additional 5-7 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare (adjust cooking time to your preference).
• Rest the Meat: Remove the tenderloins from the skillet and let them rest for about 5-10 minutes before slicing.

Step 3: Serve
• Slice the Tenderloin: Slice the venison tenderloin into medallions.
• Plate the Dish: Arrange the slices on a plate and drizzle the blackberry reduction over the top.
• Garnish: Garnish with additional fresh blackberries or thyme if desired.
• Enjoy: Serve immediately and enjoy your delicious Venison Tenderloin with Blackberry Reduction!

Prep Time: 15
Cook Time: 30