Scandinavian Roasted Venison Tenderloin Recipes

VENISON WITH BLUEBERRY SAUCE AND COLCANNON

Steps:

• Take the venison out of the fridge and salt it well. Let it set on the cutting board while you rehydrate the mushrooms and boil the potatoes for the colcannon.
• Put the diced potatoes into a pot of salted water and bring to a boil. Simmer until tender. Drain the potatoes and put them back in the pot. Turn the heat to low under the pot and let the potatoes steam for a few seconds.
• Beat in the butter, sour cream and chopped vegetables. You want nice mashed potatoes with green streaks. Add salt to taste, cover the pot, turn off the heat and set aside.
• Get a large saute pan and put 2 tablespoons of unsalted butter into it. Turn the heat to high and when the butter is hot, add the sliced onion. Saute over medium-high heat until browned along the edges, about 4 to 5 minutes. Turn off the heat, remove the onions and set aside.
• Wipe the pan with a paper towel. Pat the venison dry and put the clarified butter into the pan. Set it over high heat until the butter is very hot, but not smoking. Add the venison and sear until medium-rare. If you don't know to tell when the meat is done, use the finger test for doneness. When the venison is done, move it to rest on a cutting board.
• Return the onions to the pan, add the mushrooms and garlic and saute over medium-high heat for 2 to 3 minutes, stirring often. Sprinkle some salt over everything and add the wine.
• Boil this down until it's almost gone, using a wooden spoon to stir up any browned bits on the bottom of the pan. Add the stock and mushroom soaking water (strain the water if there is any debris in it) and boil this down by two-thirds.
• Add the huckleberries or blueberries and cook another minute or two, Add black pepper, salt and vinegar to taste. If you want it sweet, add some sugar now; start with a teaspoon or two. Garnish with the rosemary.

SCANDINAVIAN ROASTED VENISON TENDERLOIN

Steps:

• Preheat the oven to 400°F.
• Place the juniper berries, allspice, kosher salt, peppercorns and fennel seeds in a mortar and pestle and crush to a medium grind.
• Sprinkle the venison tenderloins evenly on all sides with the spice mixture and rub it in gently with your fingers or the back of a spoon.
• Coat the bottom of an oven-proof frying pan with vegetable oil and place on the stove over medium-high heat.
• Lightly sear the tenderloins on all sides (no more than 2 minutes total), then transfer the pan to the oven.
• Roast the venison for 7 to 9 minutes, to an internal temperature of 130°F (medium rare). Test after 7 minutes to be sure you don't overcook the meat.
• Remove the tenderloins from the oven, tent loosely with foil and let rest for 10 minutes.
• While the venison rests, make the sauce.
• Melt the butter in a saucepan over medium heat. Whisk in the flour and cook until golden, 1-1/2 to 2 minutes.
• Slowly whisk in the hot chicken broth until blended and smooth.
• Add the grated gjetost and stir until the cheese has melted and the sauce is smooth.
• Whisk in the aquavit and sour cream and continue cooking, stirring occasionally, for 3 to 4 minutes longer.
• To serve, carve the venison into 3/8-inch slices, and either transfer to a serving platter or plate individual servings.

VENISON TENDERLOIN

Steps:

• Combine the red wine, cider vinegar, onion, garlic, bay leaves, thyme and rosemary in a medium bowl, and mix well. Transfer to a large resealable bag, and put the venison tenderloin into the bag. Close tightly, pressing out as much air as you can. Place meat in the refrigerator to marinate, turning two or three times, for at least 12 hours.
• Preheat the oven to 325 degrees F (165 degrees C). Remove meat from marinade, and place on a roasting rack in a roasting pan.
• Roast in the oven for 2 to 2 1/2 hours or to your desired degree of doneness. For medium rare, the internal temperature of the roast should be at least 150 degrees F (65 degrees C) when taken with a meat thermometer. Let the roast stand for 15 to 20 minutes before carving.
• While the tenderloin roasts, heat marinade in a saucepan over medium heat. Simmer until the liquid is reduced by 1/3. Serve with venison.

ROASTED VENISON LOIN WITH A BALSAMIC REDUCTION PAN SAUCE

Steps:

• Preheat oven to 350 degrees.
• Coat venison in 1/2 tbsp of oil and coat liberally with salt and fresh cracked pepper.
• Heat remaining oil in hot skillet over medium-high heat.
• Add venison and brown on all sides.
• Remove venison from skillet, place in separate pan and place in oven until internal temperature reaches 130-145 degrees depending on preference. (cooking time will vary depending on the size of your deer/loin)
• While venison is in the oven place shallots in the original skillet used to sear the venison and cook until softened.
• Deglaze pan with balsamic vinegar and add beef broth and thyme.
• Cook on high until sauce reduces from a water liquid to a thin syrup consistency.
• Add cold butter to the sauce and stir,
• Let the venison rest for 5-10 minutes prior to slicing.

VENISON TENDERLOIN WITH CABERNET SAUCE

Steps:

• Preheat the oven to 450 degrees F.
• Rub the venison with garlic and sprinkle with salt and pepper.
• Put olive oil in a heavy skillet.
• Add venison and sear over high heat until browned on all sides- about 3 minutes Place in oven and roast until medium-rare; for 16- 20 minutes, turning once.
• Meanwhile, combine the wine with the vegetables and herbs and bring to a boil.
• Reduce by half over medium heat- about 8 minutes.
• Strain out vegetables and discard.
• In a saucepan, reduce broth by half over high heat- about 7 minutes.
• Combine all the liquids.
• When meat is done, remove to cutting board and cover loosely with foil.
• Pour any fat from the pan and deglaze with the reduced liquids
• Whisk in the cold butter and add salt and pepper.
• Spoon a bit of sauce over each meat serving.