• 2 venison tenderloins
• Kosher salt
• 2 tablespoons clarified butter
• 3 tablespoons unsalted butter
• 1 small onion, peeled and sliced
• 1 garlic clove, minced
• ¼ pound Chanterelle mushrooms, quartered
• ½ cup beef stock
• ½ cup St. Francis red wine
• ½ cup fresh huckleberries
• 1 teaspoon finely chopped fresh rosemary
• Barrel-aged Balsamic vinegar
• Black pepper to taste
Salt the venison well with kosher salt and allow to set on a cutting board.
Place a large sauté pan over medium-high heat and add 2 tablespoons of unsalted butter. When the butter is hot, add onions and sauté until browned along the edges (about 4 to 5 minutes). Turn off heat, remove the onions and set aside.
Wipe the pan with a paper towel, then add clarified butter to the pan. Place over high heat until the butter is very hot, but not smoking. Pat the venison dry, then add to the pan. Sear the venison turning once until medium-rare, or until meat reaches 125°F. When the venison is done, remove it from the pan and place on a cutting board to rest.
Place the pan back over medium-high heat and add mushrooms with a bit more clarified butter and sauté. When mushrooms are caramelized, add garlic and cooked onions. Sauté for 2 to 3 minutes, stirring often. Add fresh rosemary and cook for 1 more minute. Sprinkle a pinch of salt and add red wine. Bring to a boil, reduce until liquid is almost gone. Using a wooden spoon stir up any browned bits on the bottom of the pan. Add beef stock, bring to a boil and reduce by two-thirds.
Add huckleberries and cook for an additional 1-2 minutes. Add black pepper, salt and
vinegar to taste.
Slice the venison, top with huckleberry sauce and enjoy!
Recipe created by St. Francis Executive Chef Bryan Jones