Juniper Berry Crusted Venison

Ingredients

• 1/4 c juniper berries, (dry, whole)
• 1 1/2 Tbsp whole black peppercorn
• 1 1/2 lb venison tenderloin (or beef tenderloin)
• 1 Tbsp butter
• 1/2 c dry red wine ((like Cabernet Sauvignon))
• 1/2 c water
• 2 (4 oz) cans sliced mushrooms, (drained)
• 1 Tbsp flour blended with 1 Tbsp cold water

Instructions

1. 1

   Preheat oven to 400F.

2. 2

   Crush juniper berries and peppercorns using a mortar and pestle (or a rolling pin and a plastic seal-able bag, or a clean spice grinder). Roll tenderloin in the crushed juniper mixture to coat evenly, pressing the spices into the meat.

3. 3

   Heat the butter or oil in a large, cast-iron skillet. Add the venison to the hot fat and sear meat on all sides.

4. 4

   Transfer the pan to the oven and bake for 15 – 20 minutes (depending on thickness of your meat).

5. 5

   Once the meat is done (the juices are running mostly clear), remove the pan from the oven. Transfer the meat to a warm plate and set aside.

6. 6

   Add the water and wine to the hot skillet, scraping the bottom with a wooden spatula to loosen any browned bits. Bring the heat to medium and add the mushrooms.

7. 7

   Add the flour mixture and simmer, stirring, until thickened.

8. 8

   Serve tenderloin topped with the mushroom gravy.