Tenderloin with Peach Whisky Peppercorn Jus
Hunting season is not quite here yet, but I came across this recipe and thought that I would share for those that have tenderloin tucked away in the freezer.
Venison tenderloin is a treat, especially when prepared in a special way. This recipe is adapted from one for “Bison Sirloin with Peach Whisky Peppercorn Jus” courtesy of Walter’s Dining Room in The Sawridge Inn Jasper, one of the national park’s go-to hotel and convention centres, a favourite for Alberta’s outdoorsmen. I substituted tenderloin from a white-tailed deer for bison sirloin.
● 1 venison tenderloin
● 1/2 white Spanish onion (diced)
● 1 cup beef stock lightly thickened with corn starch
● 1/4 cup Canadian rye whisky
● 1/2 cup canned peaches (diced)
● red (or green) peppercorns
● olive oil
● salt and pepper
1. Wash the tenderloin under cold tap water and pat dry with a paper towel. Season the tenderloin with salt and pepper to taste, and set aside at room temperature.
2. Add some olive oil to a skillet, heat the oil and add the onions. Sauté the diced onions for a few minutes until they’re translucent.
3. Pour the whisky over the onions and flame with a match or butane lighter. Reduce the liquid by half.
4. Add peaches to the reduced whisky along with beef stock thickened with corn starch.
5. Simmer for 20 minutes. Whisk peaches until blended with the other ingredients.
6. On a barbecue (or grill), sear the tenderloin at a high heat to seal in the juices and then cook the tenderloin at a low heat for 15-20 minutes until medium rare.
7. Let the tenderloin set up for about 5 minutes before serving.
8. Pour some of the peach whisky peppercorn jus over top of the tenderloin, and reserve the remaining jus in a serving bowl to add to the tenderloin (to taste) later.
I’d suggest you serve the tenderloin with some oven-roasted potatoes featuring the following ingredients.
INGREDIENTS (Oven Roasted Potatoes):
● 6 small potatoes (peeled and quartered)
● olive oil
● 1/2 teaspoon smoked paprika
● 1/2 teaspoon garlic powder
● 1/2 teaspoon chili powder
● 1/2 teaspoon onion powder
1. Preheat oven to 450 F.
2. Peel and quarter the potatoes, and coat them with olive oil, paprika, garlic powder, chili powder and onion powder.
3. Place the potatoes on top of some parchment paper in a baking pan, and roast them in the oven for 45 minutes.
Prepare some steamed broccoli and sautéed mushrooms to serve with the tenderloin. Lightly butter the broccoli just prior to serving.
Venison tenderloin is fit for a king. I’d suggest you either cook it shortly after the kill or save it as a special treat to savor just prior to your next hunt.