venison tenderloin with blueberry-red wine sauce

How To Make venison tenderloin with blueberry-red wine sauce

• 1

  Preheat the oven to 350°F.
• 2

  Generously season the tenderloins with the salt and pepper. Heat 2 tablespoons of the oil in a large oven proof skillet over medium-high heat. Add 2 thyme sprigs and 2 crushed garlic cloves and cook, stirring constantly, until fragrant, about 1 minute. Place the venison in the skillet and sear 2 minutes per side.
• 3

  Transfer the skillet to the oven for 7 minutes, or until the venison is medium rare, or has reached an internal temperature of 135 F. Remove from the oven; tent loosely with aluminum foil and allow to rest for 15 minutes.
• 4

  Meanwhile, heat the remaining tablespoon of olive oil in a wide, shallow sauté pan over medium heat. Add the onion and remaining thyme and garlic. Season lightly with salt and pepper, and cook, stirring constantly, for about 30 seconds. Add the wine and broth; bring to a boil. Reduce the heat to a simmer and cook, stirring frequently, until reduced by half.
• 5

  Stir in the blueberries and honey and cook on medium-low heat for 5 to 7 minutes, stirring and lightly mashing the berries with the back of a large wooden spoon. Pass the blueberry sauce through a fine-mesh strainer, discarding the solids, and set aside
• 6

  Cut the tenderloins into 1/4" slices and plate, fanned out across the surface. Spoon the sauce over the venison and serve.
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