Deer Tenderloin in Red Wine Sauce
Deer tenderloin in red wine sauce is a recipe featuring fresh ingredients from the venison category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 pieces of deer tenderloin (about 180 g each)
- 2 tbsp oil
- 500 g potatoes (starchy)
- 2 beetroot roots
- 125 ml milk
- 3 tbsp butter
- 1 tsp juniper berries
- 1 tsp peppercorns
- 200 ml red wine
- 200 ml port wine
- 350 ml game stock
- 1 tbsp lingonberries
- 1 bay leaf
- 30 g Butter
- Salt
- ground pepper
- freshly grated nutmeg
Instructions
-
1.
Wash potatoes and beetroot, then steam for about 25 minutes.
-
2.
Bring together red wine, port wine, 200 ml game stock and the bay leaf; simmer until reduced to about one-third of the original volume. Remove the bay leaf, stir in lingonberries, and season with salt and pepper.
-
3.
Add oil and 1 tbsp butter, crushed juniper berries and peppercorns to a pan that isn’t too hot. Pat the deer tenderloin dry, season it with salt and pepper, and sear it on all sides for a short time. Reduce the heat and cook gently, turning occasionally, for about 8 minutes until pink in the center. Remove from the pan, cover loosely with foil to rest briefly. Deglaze the pan with the remaining game stock and bring to a boil. Stir in 1–2 tbsp of the red wine sauce, then season again with salt and pepper.
-
4.
Peel potatoes, press them through a potato masher, mix with hot milk and cold butter pieces, and season with salt and nutmeg.
-
5.
Peel beetroot and slice it into rounds. Arrange on preheated plates.
-
6.
Remove the sauce from heat and fold in cold butter chunks. Drizzle a little over the beetroot, place the mashed potatoes on top, and arrange thick slices of deer tenderloin on them. Serve any remaining sauce separately. Pour a light game stock sauce around the dish and serve immediately.
