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Venison Tenderloin with Berry Sauce and Creamy Potatoes (Robert Irvine) Recipe

Venison Tenderloin with Berry Sauce and Creamy Potatoes (Robert Irvine) Recipe

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Venison Tenderloin with Berry Sauce and Creamy Potatoes (Robert Irvine)

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Ingredients:

Serving

3 medium yukon gold potatoes
kosher salt
3 tbsp butter, room temperature
1 tsp ground nutmeg
1 tbsp heavy cream , plus more if needed
salt and freshly ground white pepper
2 venison tenderloins
salt and freshly ground black pepper
3 tbsp grapeseed oil
1 cup red wine
1 cup demi glace
1 small red onion, halved
2 sprigs fresh thyme
1 sprig fresh rosemary
1 tbsp juniper berries
1 tsp sugar
1/3 cup blueberries
salt and freshly ground black pepper
2 tbsp butter

Directions:

For the potatoes: Peel the potatoes and cut into 1-inch chunks. Place the potatoes in a large saucepan of cold, salted water. Bring the water to a boil over high heat. When the water boils, lower the heat to medium and simmer the potatoes until they're fork tender, 15 to 20 minutes.
For the venison: Season both sides of the venison tenderloins with salt and pepper.
Heat a large saute pan over high heat and add the oil. When the oil is hot, but not smoking, add the tenderloins. Reduce the heat to medium and sear the tenderloins on all sides, 3 to 4 minutes per side. Remove the loins from the pan and let rest until ready to serve.
For the potatoes: Drain the potatoes well and transfer to a bowl. Mash the potatoes until there are no lumps. Stir in the butter, nutmeg, cream, salt, and white pepper. Stir until creamy, adding more cream if needed. You want smooth, creamy potatoes. Taste and season with more salt and white pepper, if needed.
For the sauce: In a small saucepan, combine all of the ingredients, except for the blueberries and butter. Bring the mixture to a boil over medium-high heat. Lower the heat, add the blueberries, and simmer until reduced a little and thickened, 8 to 10 minutes. Remove from the heat, strain the sauce back into the saucepan, season with salt and pepper, and then whisk in the butter. Hold warm until serving.
To plate: Spoon potatoes into the center of the plate. Slice the venison loin into 1/2-inch thick slices on a bias. Lay slices over potatoes. Top with sauce.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	132088.4 Kcal (553028 kJ)
Calories from fat	51873.46 Kcal
		% Daily Value*
Total Fat	5763.72g	8867%
Cholesterol	11873.3mg	3958%
Sodium	6.67mg	0%
Potassium	48563.01mg	1033%
Total Carbs	15148.47g	5049%
Sugars	1837.43g	7350%
Dietary Fiber	651.37g	2605%
Protein	6388.79g	12778%
Vitamin C	1067.2mg	1779%
Vitamin A	118.5mg	3949%
Iron	946.4mg	5258%
Calcium	146118mg	14612%

Amount Per 100 g
Calories	4284.87 Kcal (17940 kJ)
Calories from fat	1682.74 Kcal
		% Daily Value*
Total Fat	186.97g	8867%
Cholesterol	385.16mg	3958%
Sodium	0.22mg	0%
Potassium	1575.35mg	1033%
Total Carbs	491.41g	5049%
Sugars	59.6g	7350%
Dietary Fiber	21.13g	2605%
Protein	207.25g	12778%
Vitamin C	34.6mg	1779%
Vitamin A	3.8mg	3949%
Iron	30.7mg	5258%
Calcium	4740mg	14612%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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