Roasted Venison Tenderloin with Huckleberry “Grand Veneur” Sauce

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

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

Americas
United States
Main course

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