Venison Tenderloin with Plum Pepper Sauce

Venison Tenderloin with Plum Pepper Sauce


  • 32 oz. venison loin or tenderloin (serves 4)
  • 2 cups beef stock - substitute 2 bouillon cubes if necessary
  • 8 oz. damson plum preserves
  • 1/2 cup claret - substitute 1 cup cabernet sauvignon reduced to 1/2 cup
  • Cracked peppercorns - substitute coarse ground pepper
  • Avocado, peanut, sunflower oil or any oil w/ smoke point of 450 degrees plus
  • 8 tbsp unsalted butter
  • Salt


  1. Reduce stock to half over medium high heat
  2. Add plum preserves
  3. Reduce heat to medium and cook for 4 minutes
  4. Add 2 tbsp cracked peppercorns - substitute 1 tbsp. coarse ground pepper
  5. Cook for 4-6 minutes, stirring occasionally
  6. Remove from heat and set aside
  7. Slice tenderloin cross grain 1/2" thick
  8. Salt & pepper both sides
  9. In large skillet coat bottom with oil and increase heat to high
  10. Add 4 tbsp butter in 4 slices
  11. When butter is melted quickly transfer 16 oz. (1/2 of total) venison
  12. Sear venison over high heat
  13. When edges are slightly brown (roughly 1 minute), flip over and sear opposite side
  14. Meat should be kept rare (red in center - pink or brown will taste like liver)
  15. Remove and set aside
  16. Deglaze pan with claret or reduced cabernet
  17. Drain pan drippings into sauce
  18. Add more oil and remaining butter (4 slices)
  19. Return pan to high heat
  20. Repeat searing and deglazing, adding deglace' to sauce
  21. Reheat sauce on low, stirring in drippings
  22. Ladle sauce over medallions and serve over shredded potato galette
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