Roasted Venison Tenderloin with Huckleberry “Grand Veneur” Sauce


Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

America's Best Chefs Cook with Jeremiah Tower

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

  • About

Philippe serves the venison with the Bourbon Acorn Squash and deep-fried sage leaves. He also offers a garnish of grilled mushrooms and sautéed squash blossoms.


  • 2 pounds boned venison tenderloins, 2 to 3 inches in diameter, trimmed of silver membrane
  • freshly ground pepper
  • 1 pound thinly sliced applewood-smoked bacon
  • 4 large shallots, finely chopped
  • 4 tablespoons butter
  • ¼ cup huckleberry or lingonberry jam
  • cups pinot noir
  • ½ cup Meat Jus
  • ¼ cup fresh or frozen huckleberries or blueberries
  • salt
  • deep-fried sage leaves, for garnish


Preheat the oven to 450°F.

Season the tenderloins with a little black pepper and wrap them in the slices of bacon, so that the slices overlap and cover all the loin but the ends of the tips. If the ends are very thin, fold them under. Put the wrapped venison tenderloins on a rack without crowding in a shallow baking pan and set in the oven. Reduce the heat to 350°F and roast to medium-rare, about 45 minutes. Remove from the oven and let rest in a warm place.

Meanwhile, in a medium frying pan, cook the shallots in the butter over low heat, covered, until soft and translucent, about 5 minutes. Add the jam and cook uncovered for another 5 minutes, until slightly caramelized. Pour in the pinot noir and bring to a boil. Add the meat juices and skim off any fat. Boil until the sauce is reduced by half. Add the huckleberries and remove from the heat. Season with salt and pepper to taste.

Slice the venison into medallions 1½ to 2 inches thick. Spoon the sauce over the meat and garnish with deep-fried sage leaves.