Scandinavian Roasted Venison Tenderloin Recipes

SCANDINAVIAN ROASTED VENISON TENDERLOIN

Steps:

• Preheat the oven to 400°F.
• Place the juniper berries, allspice, kosher salt, peppercorns and fennel seeds in a mortar and pestle and crush to a medium grind.
• Sprinkle the venison tenderloins evenly on all sides with the spice mixture and rub it in gently with your fingers or the back of a spoon.
• Coat the bottom of an oven-proof frying pan with vegetable oil and place on the stove over medium-high heat.
• Lightly sear the tenderloins on all sides (no more than 2 minutes total), then transfer the pan to the oven.
• Roast the venison for 7 to 9 minutes, to an internal temperature of 130°F (medium rare). Test after 7 minutes to be sure you don't overcook the meat.
• Remove the tenderloins from the oven, tent loosely with foil and let rest for 10 minutes.
• While the venison rests, make the sauce.
• Melt the butter in a saucepan over medium heat. Whisk in the flour and cook until golden, 1-1/2 to 2 minutes.
• Slowly whisk in the hot chicken broth until blended and smooth.
• Add the grated gjetost and stir until the cheese has melted and the sauce is smooth.
• Whisk in the aquavit and sour cream and continue cooking, stirring occasionally, for 3 to 4 minutes longer.
• To serve, carve the venison into 3/8-inch slices, and either transfer to a serving platter or plate individual servings.

VENISON TENDERLOIN

Steps:

• Combine the red wine, cider vinegar, onion, garlic, bay leaves, thyme and rosemary in a medium bowl, and mix well. Transfer to a large resealable bag, and put the venison tenderloin into the bag. Close tightly, pressing out as much air as you can. Place meat in the refrigerator to marinate, turning two or three times, for at least 12 hours.
• Preheat the oven to 325 degrees F (165 degrees C). Remove meat from marinade, and place on a roasting rack in a roasting pan.
• Roast in the oven for 2 to 2 1/2 hours or to your desired degree of doneness. For medium rare, the internal temperature of the roast should be at least 150 degrees F (65 degrees C) when taken with a meat thermometer. Let the roast stand for 15 to 20 minutes before carving.
• While the tenderloin roasts, heat marinade in a saucepan over medium heat. Simmer until the liquid is reduced by 1/3. Serve with venison.