Sous Vide Venison Tenderloin with Blackberry Reduction

Indulge in the exquisite flavors of sous vide venison tenderloin paired with a decadent blackberry reduction. This gourmet dish combines the tender, succulent meat of venison with the sweet and tangy notes of blackberries, creating a culinary masterpiece that is sure to impress even the most discerning palates.

Ingredients

• 2 venison tenderloins
• 1 cup fresh blackberries
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• Salt and pepper to taste

Instructions

1. Preheat your sous vide immersion circulator to 135°F (57°C) for medium-rare or 140°F (60°C) for medium doneness.
2. Season the venison tenderloins generously with salt, pepper, and chopped rosemary.
3. Place each seasoned tenderloin into a separate vacuum-sealed bag or a zip-top bag, ensuring they are arranged in a single layer.
4. Seal the bags using a vacuum sealer or the water displacement method to remove as much air as possible.
5. Once the sous vide water bath has reached the desired temperature, submerge the sealed bags of venison tenderloin into the water and cook for 2-3 hours.
6. While the venison is cooking, prepare the blackberry reduction. In a saucepan, combine the fresh blackberries, balsamic vinegar, honey, minced garlic, and a pinch of salt.
7. Bring the mixture to a simmer over medium heat and cook until the blackberries have softened and the sauce has thickened, stirring occasionally, about 15-20 minutes.
8. Once the venison tenderloins have finished cooking in the sous vide bath, carefully remove them from the bags and pat them dry with paper towels.
9. Heat a skillet over high heat and sear the venison tenderloins for 1-2 minutes on each side until they develop a golden crust.
10. Let the venison rest for a few minutes before slicing it thinly against the grain.
11. Drizzle the blackberry reduction over the sliced venison tenderloin and serve immediately. Enjoy the tender, flavorful meat paired with the sweet and tangy sauce!

Conclusion

Sous vide venison tenderloin with blackberry reduction is a gourmet dish that is perfect for special occasions or a luxurious dinner at home. By using the sous vide cooking method, you can ensure that the venison is perfectly cooked to your desired level of doneness every time, resulting in tender, succulent meat that melts in your mouth. Paired with the rich and flavorful blackberry reduction, this dish is sure to impress your guests and elevate your culinary experience to new heights.