Venison Tenderloin and Huckleberry Sauce
Two Venison Tenderloins Kosher salt
2 tablespoons clarified butter
3 tablespoons unsalted butter
1 small onion, peeled and sliced
1 garlic clove, minced
¼ pound Chanterelle mushrooms, quartered
1/2 cup beef stock
1/2 cup red wine
1/2 cup fresh huckleberries
1 teaspoon fresh rosemary, minced
Barrel-aged Balsamic vinegar
Black pepper to taste
- Salt the venison well with kosher salt and allow to set on a cutting board.
- Place in a large sauté pan over medium-high heat. Add 2 tablespoons of unsalted butter, when the butter is hot, add onions and sauté until browned along the edges (about 4 to 5 minutes). Turn off heat, remove the onions, and set aside.
- Wipe the pan with a paper towel. Pat the venison dry and add clarified butter to the pan. Heat on high until the butter is very hot, but not smoking. Add venison and sear until medium-rare, 125 degrees with an instant read thermometer. When the venison is done rest on a cutting board.
- Add mushrooms to the pan along clarified butter and sauté. When mushrooms are caramelized, add garlic and cooked onions. Sauté over medium-high heat for 2 to 3 minutes, stirring often. Sprinkle some salt over everything and add red wine. Bring to a boil and reduce until it’s almost gone. Using a wooden spoon stir up any browned bits on the bottom of the pan. Add beef stock, boil and reduce by two-thirds.
- Add huckleberries and cook for an additional 1 or 2 minutes, add black pepper, salt and vinegar to taste.