Scandinavian Roasted Venison Tenderloin Recipes

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.

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.

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

Steps:

• Lightly sprinkle tenderloins with pepper and set aside.
• Sauté onions in 1 tablespoon butter.
• Add garlic and cook another 3 minutes.
• Add mushrooms, sautéing another 10 minutes.
• When done, remove vegetables and add the rest of the butter.
• Sauté venison 2-3 minutes per side.
• When done, place on platter and return vegetables to pan.
• Add flour stirring until it becomes a thick brown paste.
• Add water, continuing to stir, until gravy is of desired consistency, adding more water if you wish.
• Correct seasoning and pour over tenderloins.
• Serve.

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.