Juniper Berry Crusted Venison

Name: Juniper Berry Crusted Venison
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 - 5 people
Ingredients: ¼ c juniper berries; 1 ½ Tbsp whole black peppercorn; 1 ½ lb Venison tenderloin; 1 Tbsp butter; ½ c dry red wine; ½ c water; 2 (4 oz) cans sliced mushrooms; 1 Tbsp flour blended with 1 Tbsp cold water

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4 - 5 people
Calories
222 kcal
Course
Dinner
Cuisine
Scandinavian

Juniper Berry Crusted Venison

John House

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A deep, peppery heat mingles with the bright, rustic flavors of juniper in this unique venison tenderloin dish.

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Ingredients

Servings

¼ c juniper berries, dry, whole
1 ½ Tbsp whole black peppercorn
1 ½ lb Venison tenderloin or beef tenderloin
1 Tbsp butter
½ c dry red wine (like Cabernet Sauvignon)
½ c water
2 (4 oz) cans sliced mushrooms, drained
1 Tbsp flour blended with 1 Tbsp cold water

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Instructions

Preheat oven to 400F.
Crush juniper berries and peppercorns using a mortar and pestle (or a rolling pin and a plastic seal-able bag, or a clean spice grinder). Roll tenderloin in the crushed juniper mixture to coat evenly, pressing the spices into the meat.
Heat the butter or oil in a large, cast-iron skillet. Add the venison to the hot fat and sear meat on all sides.
Transfer the pan to the oven and bake for 15 – 20 minutes (depending on thickness of your meat).
Once the meat is done (the juices are running mostly clear), remove the pan from the oven. Transfer the meat to a warm plate and set aside.
Add the water and wine to the hot skillet, scraping the bottom with a wooden spatula to loosen any browned bits. Bring the heat to medium and add the mushrooms.
Add the flour mixture and simmer, stirring, until thickened.
Serve tenderloin topped with the mushroom gravy.

Nutrition Information

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Calories 222kcal (11%) Carbohydrates 3.8g (1%) Protein 35.5g (71%) Fat 5.2g (8%) Saturated Fat 1.5g (8%) Cholesterol 100mg (33%) Sodium 69mg (3%) Fiber 0.8g (3%) Sugar 0.8g (2%)