FILETTO DI CERVO AI FRUTTI DI BOSCO E PORTO / VENISON TENDERLOINS Recipe

Prepare the Venison

Season the venison tenderloin with salt, black pepper, and fresh rosemary. Rub the seasoning into the meat for better flavor.

Sear the Venison

In a skillet, heat olive oil over medium-high heat. Add the venison tenderloin and sear for about 3-4 minutes on each side, or until a nice crust forms and the desired doneness is reached (medium-rare is recommended). Remove from skillet and let rest.

Make the Port Reduction

In the same skillet, add the port wine and bring to a simmer. Scrape up any browned bits from the bottom of the pan. Allow the port to reduce by half, which should take about 5-7 minutes.

Add the Berries

Add the mixed wild berries to the reduced port wine. Cook for another 2-3 minutes until the berries are warmed through and slightly softened.

Finish the Sauce

Stir in the butter to the berry and port mixture to add richness and shine. Mix well and adjust seasoning with salt and pepper if needed.

Serve

Slice the rested venison tenderloin and plate it. Spoon the berry and port reduction sauce over the top. Enjoy!