Seared Venison Tenderloin, shallots, fresh Blueberries, mint and sweet Passito wine reduction sauce.

Finely chop the shallots and mint. Rinse the blueberries and set aside.

Prepare the Ingredients

Heat olive oil in a skillet over medium-high heat. Season the venison tenderloins with salt and black pepper. Sear each side for about 3-4 minutes until browned and medium-rare. Remove from skillet and let rest.

Sear the Venison

In the same skillet, add chopped shallots and sauté until translucent. Pour in the Passito wine and let it reduce by half. Add fresh blueberries and cook for another 3-4 minutes until the blueberries soften and the sauce thickens.

Make the Sauce

Slice the rested venison tenderloin and plate it. Spoon the blueberry and wine reduction sauce over the top. Garnish with fresh mint.

Finish the Dish

Venison Tenderloin

Shallots

Fresh Blueberries

Passito Wine

Fresh Mint

Olive Oil

Salt

Black Pepper

FILETTO DI CERVO CON MIRTILLI E VINO PASSITO

Make FILETTO DI CERVO CON MIRTILLI E VINO PASSITO Recipe in just 30m. Seared Venison Tenderloin, shallots, fresh Blueberries, mint and sweet Passito wine reduction sauce.

Filetto Di Cervo Con Mirtilli E Vino Passito Recipe

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