Herb-Crusted Deer Tenderloin with Red Wine Reduction

This exquisite herb-crusted deer tenderloin is a perfect blend of traditional cooking with a creative twist. The tenderloin is marinated in a mixture of fresh herbs and garlic, then seared to perfection and finished with a rich red wine reduction. The flavors are robust yet refined, making it a standout dish for any special occasion. This recipe respects traditional culinary principles while offering a modern take that elevates the dining experience.

Ingredients:

• 1.5 lbs deer tenderloin
• 3 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup red wine (such as Cabernet Sauvignon)
• 1 cup beef or venison broth
• 1 tbsp balsamic vinegar
• 1 tbsp unsalted butter
• Fresh parsley for garnish

Instructions:

1. In a bowl, combine minced garlic, rosemary, thyme, olive oil, salt, and pepper. Rub this mixture all over the deer tenderloin and let it marinate for at least 1 hour, preferably overnight in the refrigerator.
2. Preheat the oven to 400°F (200°C).
3. Heat a large oven-safe skillet over medium-high heat. Sear the marinated tenderloin on all sides until browned, about 3-4 minutes per side.
4. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare. Remove from oven and let rest for 5-10 minutes.
5. In the same skillet, add red wine and scrape up any browned bits from the bottom. Bring to a simmer and reduce by half.
6. Add the broth and balsamic vinegar to the skillet and continue to simmer until slightly thickened, about 5-7 minutes.
7. Stir in the butter until melted and the sauce is glossy. Season with salt and pepper to taste.
8. Slice the tenderloin and serve drizzled with the red wine reduction. Garnish with fresh parsley.