Venison Tenderloin with Blackberry Sauce

Rufus' Food and Spirits Guide
Written by Rufus' Food and Spirits Guide September 23, 2016


  • 1 lb venison tenderloin or backstrap
  • 1 cup dry red wine
  • 3 tbsp Dijon mustard
  • 2 cups chicken stock
  • 3 tbsp blackberry jam
  • Salt/pepper



Make the marinade by mixing the wine and the mustard. Salt and pepper the venison and cover and marinate with mustard mix. Put it in the refrigerator for at least six hours. When ready, remove the meat from marinade.

Heat a skillet with some two tablespoons of butter and one tablespoon of olive oil. Brown the tenderloin over medium-high heat until medium rare, five minutes on each side.

Cover tenderloin with tin foil; it will still be cooking.

Deglaze the pan with chicken stock; reduce by half and add the jam.

Cook until the marinade thickens and serve over sliced venison.


Recipe from Rufus' Food and Spirits Guide 

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