Juniper Berry Crusted Venison
A deep, peppery heat mingles with the bright, rustic flavors of juniper in this unique venison tenderloin dish.
Servings: 4 - 5 people
Calories: 222kcal
Ingredients
- ¼ c juniper berries, dry, whole
- 1 ½ tablespoon whole black peppercorn
- 1 ½ lb venison tenderloin or beef tenderloin
- 1 tablespoon butter
- ½ c dry red wine (like Cabernet Sauvignon)
- ½ c water
- 2 (4 oz) cans sliced mushrooms, drained
- 1 tablespoon flour blended with 1 tablespoon cold water
Instructions
- Preheat oven to 400F.
- Crush juniper berries and peppercorns using a mortar and pestle (or a rolling pin and a plastic seal-able bag, or a clean spice grinder). Roll tenderloin in the crushed juniper mixture to coat evenly, pressing the spices into the meat.
- Heat the butter or oil in a large, cast-iron skillet. Add the venison to the hot fat and sear meat on all sides.
- Transfer the pan to the oven and bake for 15 – 20 minutes (depending on thickness of your meat).
- Once the meat is done (the juices are running mostly clear), remove the pan from the oven. Transfer the meat to a warm plate and set aside.
- Add the water and wine to the hot skillet, scraping the bottom with a wooden spatula to loosen any browned bits. Bring the heat to medium and add the mushrooms.
- Add the flour mixture and simmer, stirring, until thickened.
- Serve tenderloin topped with the mushroom gravy.
Nutrition
Calories: 222kcal | Carbohydrates: 3.8g | Protein: 35.5g | Fat: 5.2g | Saturated Fat: 1.5g | Cholesterol: 100mg | Sodium: 69mg | Fiber: 0.8g | Sugar: 0.8g