Name: Roasted Venison Tenderloin with Huckleberry “Grand Veneur” Sauce
Yield: Serves 4 to 6
Cuisine: American
Ingredients: ¼ cup huckleberry or lingonberry jam; ¼ cup fresh or frozen huckleberries or blueberries; salt; deep-fried sage leaves, for garnish; freshly ground pepper; 1 pound thinly sliced applewood-smoked bacon; 4 large shallots, finely chopped; 4 tablespoons butter; 2 pounds boned venison tenderloins, 2 to 3 inches in diameter, trimmed of silver membrane

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

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.

Ingredients

2 pounds boned venison tenderloins, 2 to 3 inches in diameter, trimmed of silver membrane
freshly ground pepper

Method

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 t

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Roasted Venison Tenderloin with Huckleberry “Grand Veneur” Sauce

Ingredients

Method

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