Description
Discover how to create a delectable Scandinavian-style venison tenderloin with blueberry morel sauce. Elevate your cooking skills with this unique recipe!
Ingredients
- 1 lb venison tenderloin (450 g)
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil (30 ml)
- 1 cup fresh blueberries (150 g)
- 1/2 cup dried mushrooms (15 g)
- 1/4 cup beef broth (60 ml)
- 1 tablespoon honey (15 ml)
- 1 tablespoon balsamic vinegar (15 ml)
- 1 tablespoon vegetable oil (14 g)
- 1 teaspoon fresh thyme leaves (1 g)
- 1 clove garlic, minced
Instructions
- Preheat the oven to 400°F (200°C).
- Season the venison tenderloin with salt and black pepper on all sides.
- Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat.
- Sear the venison for 2-3 minutes on each side until browned.
- Transfer the skillet to the preheated oven and roast for 10-12 minutes or until desired doneness.
- Remove the venison from the oven and let it rest, tented with foil.
- In a small bowl, soak the dried morel mushrooms in warm water for 10 minutes, then drain.
- In a separate saucepan, heat the remaining olive oil over medium heat.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in the chicken broth, honey, and balsamic vinegar.
- Add the soaked morel mushrooms and blueberries to the saucepan.
- Simmer the sauce for about 5 minutes, stirring occasionally.
- Stir in the butter and fresh thyme leaves until the butter melts.
- Slice the rested venison tenderloin into medallions.
- Serve the venison medallions topped with the blueberry-morel sauce.
Notes
- Season the venison tenderloin with salt and black pepper before cooking to enhance the flavor.
- Soaking dried morel mushrooms in warm water helps rehydrate them and bring out their earthy flavor in the sauce.
- Avoid overcooking the venison tenderloin in the oven to keep it juicy and tender.
