Kenny’s Juniper Berry Tenderloin


1/2 cup crushed juniper berries
1/4 cup crushed peppercorns
2 venison tenderloins, 1 to 1 1/2 lbs
2 T. olive oil
1 1/2 cups good red wine
2 cups sliced mushrooms such as portobello, chanterelle, morels etc.
Flour blended with cold water
3 T. unsalted butter

Combine juniper berries and peppercorns on plate. Roll venison in berry mixture to coat evenly on all sides. Heat oil in large cast-iron skillet until it just begins smoking. Sear venison on all sides. Transfer skillet to 400°F oven and cook for 10 to 12 minutes. Remove skillet from oven. Transfer meat to warm plate; cover loosely and set aside. Deglaze skillet with wine, stirring to loosen any browned bits. Add mushrooms and cook for 10 to 15 minutes, until mushrooms are tender. Thicken wine sauce with a little flour slurry. Add butter, a tablespoon at a time, stirring until each tablespoon is dissolved before adding the next. When sauce is finished, slice meat and spoon sauce over meat.

Ken Colgan
Flushing, NY

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