Venison fillet with a red berry sauce

Name: Venison fillet with a red berry sauce (Venado con frutos rojos)
Yield: Serves 4
Cuisine: Spanish
Ingredients: Sage in flower (optional); ¾ cup (2½ oz/70 g) fresh cranberries; ½ cup (2½ oz/70 g) blackberries; 3 teaspoons beef gravy granules, dissolved in 1 cup (250 ml) water; ½ cup (2½ oz/70 g) chopped strawberries; 2 teaspoons sugar; 14 oz (400 g) venison tenderloin; ¼ cup (1½ oz/40 g) seedless raisins; Seeds of ½ pomegranate; ½ teaspoon sea salt flakes; 2–3 tablespoons extra virgin olive oil

Venado con frutos rojos

Preparation info

Serves
4

Difficulty
Easy

Appears in

Andaluz

By Fiona Dunlop

Published 2023

About

At last, an Andalusian cook who uses pomegranate seeds! Here Angeles uses wild venison from the hills—she says it’s quite tough since it is an older deer; smaller, younger ones are more tender. The slightly tart berries work beautifully with the dark, strong meat.

Ingredients

2–3 tablespoons extra virgin olive oil
14 oz (400 g) venison tende

Europe
Spain
Jimena de la Frontera
Main course
Gluten-free
Mediterranean
Andalusia

Method

Preheat the oven to 250°F (120°C).

In a frying pan, heat the olive oil over high heat and briefly sear the venison on all sides to seal in the juices, then sauté, turning frequently, until cooked to your liking, 5 to 7 minutes. Transfer the meat to an ovensafe dish and keep it