Ingredients:
the Venison:
- 1 lb venison tenderloin
- 1 cup pistachios, shelled and finely chopped
- 2 tablespoons Dijon mustard
- Salt and pepper, to taste
- 2 tablespoons olive oil
the Brown Butter Tart Cherry Demi-Glace:
- 1/2 cup tart cherry juice
- 1/2 cup chicken or beef stock
- 2 tablespoons unsalted butter
- 1 shallot, minced
- 1 tablespoon brown sugar
- Salt and pepper, to taste
the Mashed Potatoes:
- 2 lbs Yukon gold potatoes, peeled and cubed
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- Salt and pepper, to taste
the Sautéed Mixed Vegetables:
- 1 cup green beans, trimmed
- 1 cup carrots, sliced
- 1 cup bell peppers, sliced
- 2 tablespoons olive oil
- Salt and pepper, to taste
To Garnish:
- 4 oz Bayley Hazen blue cheese, crumbled
- Fresh herbs (optional)
Instructions:
In an oven-safe skillet, warm the olive oil over medium to high heat. Mash until creamy, seasoning with salt and pepper as needed.
Preparing the Venison:
Begin by preheating your oven to 400°F (200°C). Sprinkle the venison tenderloin with salt and pepper, then evenly coat it with Dijon mustard. Roll the tenderloin in finely chopped pistachios, creating a full nut crust. This adds both flavor and a delightful texture.
Searing the Venison:
Place the olive oil in an oven-safe skillet and heat it over medium-high. Sear the venison for 2-3 minutes on each side until it develops a golden-brown crust. This process locks in the juices for a tender bite.
Roasting the Venison:
Move the skillet into the preheated oven and roast for about 10 to 15 minutes until the meat reaches an internal temperature of 130°F (54°C) for a medium-rare finish. Remove the venison from the oven and let it rest for 5 to 10 minutes to allow the juices to settle, preserving the meat’s tenderness.
Creating the Brown Butter Tart Cherry Demi-Glace:
Melt butter in a saucepan over medium heat until it takes on a rich brown color. Add minced shallots and cook until soft and fragrant. Pour in tart cherry juice along with chicken or beef stock, then mix in brown sugar. Let this mixture simmer, reducing to half and thickening over 10-15 minutes. Season to your preference with salt and pepper.
Preparing the Mashed Potatoes:
Boil diced potatoes in salted water until they’re tender enough to pierce with a fork, roughly 15-20 minutes. Drain, return to the pot, and add butter and heavy cream. Mash until smooth and creamy, seasoning with salt and pepper to taste.
Sautéing the Mixed Vegetables:
In a skillet, heat olive oil over medium. Sauté green beans, carrots, and bell peppers until they are just tender, around 5-7 minutes. Season with salt and pepper.
Assembling the Dish:
Plate by placing a scoop of mashed potatoes in the center, arranging sliced venison over the potatoes, and drizzling the brown butter tart cherry demi-glace on top. Sprinkle with crumbled Bayley Hazen blue cheese and garnish with fresh herbs if desired. Serve with sautéed mixed vegetables on the side.