Venison with Red Wine Reduction

Gourmet Venison with red wine reduction with the six simple ingredients. Yes it can be done!

Hello my Wildly Living family.  I love to create gourmet meals with simple and easy recipes.  Especially when I’m cooking dinner or entertaining friends and family.  This week I am sharing one of my favorite recipes that I filmed with Chef Jim Kyndberg for Wild in the Kitchen on MN Bound (www.mnbound.com).   It’s a super simple recipe and it will make your friends and family think you were working  in the kitchen for hours.

I love cooking red meat with wine because they pair perfectly.  However, adding the addition of roasted grape makes the venison tenderloin a savory sweet  sensation. The recipe I include in this week’s blog has been scaled down for two people. However, depending on how many you are serving, you can easily double this recipe. The recipe only uses 1/3 cup of wine…so make sure to uncork one of your favorites as there will be plenty of red wine left over to give a toast to your family, friends, hunting and the great outdoors!  It is with love for good food and good wine I present  the following recipe:

Venison Tenderloin with Roasted Grapes and Red Wine Reduction

Ingredients
1 venison tenderloin
12 red grapes
olive oil
1/3 cup of red wine
1/3 cup beef stock
1 spring rosemary
1 spring fresh thyme
1 clove garlic
salt and pepper

Directions

  1. Place 3 tablespoons of olive oil in pre-heated saute pan.  Season venison loin with salt and pepper. Sear using high heat until golden brown on all sides.
  2. Reduce heat and add garlic clove, fresh herbs and grapes.
  3. Using a large soup spoon base the infused olive oil in the saute pan over venison and place pan in pre-heated 400 degree oven.  Cook until meat is 130 degrees internal temperature.  Remove from meat from pan and let rest.
  4. Return pan to media heat. Remove garlic  and herbs and deglaze pan with red wine and beef stock.  Reduce until only a couple of ounces remain, it should have a syrup like consistency.  *optional – for a richer sauce you can whisk 1 tablespoon of cold butter into the reduction.
  5. Slice venison while still warm and drizzle sauce next to meat.

If watching the cooking in action is more you style click here!

We’ll catch you next week, until then remember, Wildly Living will lead you to a great adventure and adventure fills your soul.

-Laura

 

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