Roasted Venison Tenderloin with Huckleberry “Grand Veneur” Sauce

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Preparation info

  • Serves

    4 to 6

    • Difficulty

      Medium

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.

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