Sauteed Venison Tenderloin in a Port + Huckleberry Reduction

Photo courtesy of Chef Bob Waggoner

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  • 8 ounces fresh venision tenderloin, cut into 3 medallions
  • 6 teaspoons salt
  • 12 cranks fresh-ground white pepper
  • 3 tablespoons vegetable oil
  • 4 large fresh figs, sliced into ¼-inch rounds, stems removed
  • 2 tablespoons butter
  • 4 shallots, chopped
  • 3 cups port wine
  • ½ cup reduced chicken stock
  • 2 tablespoons honey
  • 1 cup fresh huckleberries (may substitute blueberries or blackberries)
  • Chive tips for garnish
  1. Preheat oven to 350 degrees.
  2. Season tenderloin with 1 teaspoon salt and 2 cranks of pepper on each side of each medallion.
  3. Heat oil in medium-sized skillet and sear tenderloin on all sides until brown, but still rare. Slice tenderloin in half-inch slices and set slice of fig in between each slice. Push slices together to reform tenderloin and bake for 6 minutes to medium-rare. Remove tenderloin and set aside.
  4. In same pan, add 1 tablespoon butter and lightly brown shallots. Deglaze with port wine and reduce to one-fourth its volume (sauce consistency).
  5. Add chicken stock and honey. Salt and pepper to taste. Stir in remaining butter and add huckleberries. Cook for another 30 seconds to warm berries.
  6. Pour over venison. Garnish with chive tips and serve hot!


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