Venison Tenderloin with Roasted Grapes and Red Wine Reduction


  • 1 venison tenderloin
  • 12 red grapes
  • Olive Oil
  • 1/3 cup red wine
  • 1/3 cup beef stock
  • 1 sprig rosemary
  • 1 sprig fresh thyme
  • 1 clove garlic
  • Salt and pepper


  1. Place 3 Tablespoons olive oil in pre heated sauté pan. Season venison loin with salt and pepper. Sear using high heat until golden brown on all sides.
  2. Reduce heat and add garlic clove, fresh herbs and grapes.
  3. Using a large soup spoon baste the infused olive in sauté pan over venison and place pan in a pre heated 400 degree oven. Cook until meat is 130 degrees internal temperature. Remove meat from pan and let rest.
  4. Return pan to medium heat. Remove garlic and herbs and deglaze pan with red wine and beef stock. Reduce until only a couple of ounces remain and should have a syrup like consistency. *optional – for a richer sauce you can whisk 1 Tablespoon cold butter into reduction
  5. Slice while still warm and drizzle sauce next to meat.

    Recipe serves 2 people - Enjoy!!