Herb-Crusted Deer Tenderloin with Blackberry Reduction

This elegant dish features tender venison, perfectly seared and coated in a fragrant herb crust, paired with a luscious blackberry reduction that adds a touch of sweetness and acidity. The combination of rosemary, thyme, and garlic enhances the natural flavors of the deer tenderloin, while the fruity sauce offers a creative twist that balances tradition with innovation. A perfect choice for a special occasion or a cozy dinner, this recipe is both savory and satisfying.

Ingredients:

• 1 lb deer tenderloin
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste
• 1 cup blackberries
• 1/4 cup red wine
• 2 tablespoons honey
• 1 tablespoon balsamic vinegar
• 1 tablespoon butter

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix together the minced garlic, rosemary, thyme, salt, and pepper.
3. Rub the deer tenderloin with olive oil, then coat it evenly with the herb mixture.
4. Heat an oven-safe skillet over medium-high heat, and sear the tenderloin for about 2-3 minutes on each side until browned.
5. Transfer the skillet to the preheated oven and roast for about 10-12 minutes for medium-rare or until desired doneness. Remove from the oven and let rest.
6. While the tenderloin is resting, prepare the blackberry reduction. In a small saucepan, combine blackberries, red wine, honey, and balsamic vinegar.
7. Simmer over medium heat, stirring occasionally, until the blackberries break down and the sauce thickens (about 10 minutes).
8. Remove from heat and stir in the butter to create a glossy finish.
9. Slice the deer tenderloin against the grain and serve drizzled with the blackberry reduction.