Venison Tenderloin with Blackberry Brandy Beurre Blanc recipe from BBQ Bistro: Simple, Sophisticated French Recipes for Your Grill by Karen Adler and Judith Fertig
Authors Karen Adler and Judith Fertig (“The BBQ Queens”) on Venison Tenderloin:
Venison tenderloin, chops, and steaks are coveted cuts from deer and elk. If you don’t have time to make the sauce, simply grill them with the olive oil, salt, and pepper. But once you taste the sauce you’ll find time to make it. This sauce is wonderful paired with grilled duck breast, also.
Venison Tenderloin with Blackberry Brandy Beurre Blanc
Featured Recipe From: BBQ Bistro: Simple, Sophisticated French Recipes for Your Grill
Yield: Serves 4
Blackberry Brandy Beurre Blanc
1 garlic clove, minced
1 cup (250 ml) blackberry brandy
1⁄4 cup (50 ml) fresh squeezed lemon juice
1 tablespoon minced shallot
1 cup (250 ml) heavy whipping cream
1⁄4 cup (56 g) cold unsalted butter, cut into pieces
1 cup (125 g) fresh or frozen blackberries, thawed
2 pounds (1 kg) deer or elk tenderloin or 8 chops (each about 4 ounces/125 g and 1⁄2 inch/1 cm thick)
2 tablespoons olive oil
Coarse kosher salt and freshly cracked black peppercorns
For the Blackberry Brandy Beurre Blanc, combine the garlic, brandy, lemon juice, and shallots in a small saucepan. Bring to a boil over medium-high heat. Continue to boil, stirring often, until it is reduced to about 1⁄4 cup (50 ml), about 5 minutes. Add the cream and return to a boil. Boil until the sauce is reduced by half, about 5 minutes. Remove from the heat and whisk in the butter, one piece at a time, whisking until the sauce glistens and thickens. Stir in the blackberries and keep warm.
Prepare a hot fire in your grill.
Lightly brush the venison tenderloin or chops with olive oil and season to taste with salt and pepper. Grill the tenderloin for 5 minutes per side, turning once, or until medium-rare, or until desired doneness. Grill the chops for about 2 minutes per side, turning once, until medium-rare, or until desired doneness. Remove the tenderloin or chops from the heat and tent with foil for about 10 minutes to let the meat rest.
To serve, slice the tenderloin at a 45-degree angle. Spoon the Blackberry Brandy Beurre Blanc over the sliced tenderloin or the chops and serve.
© 2015 Karen Adler and Judith Fertig
Reprinted with permission from BBQ Bistro: Simple, Sophisticated French Recipes for Your Grill by Karen Adler and Judith Fertig (Running Press; April 2015; $20.00/trade paperback; ISBN; 978-0-7624-5454-9). www.runningpress.com
Also from BBQ Bistro: recipe for Planked Scallops with Pistachio Butter