Venison Tenderloin w/ Salsa Verde & Potatoes

Venison Tenderloin w/ Salsa Verde & Potatoes

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Venison Tenderloin w/ Salsa Verde & Potatoes

Makes 2-4 Servings

This delicious recipe was kindly provided by Karen Oliver, a venison farmer in New Zealand. You can learn more about Karen, her husband, and Waerenga farm here. Karen passed this along as an appetizer recipe, but we also loved it as a bright and light way to bring venison onto your summer dinner table.

Venison Tenderloin w/ Salsa Verde & Potatoes
INGREDIENTS
  • Salsa Verde:
  • 2/3 cup Chives
  • 2 cups Flat Leaf Parsley
  • 1-1.5 cups Arugula (a good handful)
  • 1/2 cup Mint Leaves
  • 3-4 Anchovy Fillets
  • 3 Tbsp finely chopped Red Onion or Shallot
  • 2 cloves chopped Garlic
  • 1-1/2 tsp Dijon Mustard
  • 3 Tbsp Lemon Juice
  • 2 Tbsp Capers
  • 1/2 cup Avocado or Olive Oil
  • Yolks of 2 Boiled Eggs

DIRECTIONS

1

Preheat your oven to 400°F.
2

Halve each of the fingerlings lengthwise, and toss with 2 tbsp of the olive oil, salt and pepper. Spread onto a baking sheet, cut sides down, and roast in the oven for 25 minutes, or until the potatoes are tender throughout and crispy brown on the cut side.
3

Coat the venison tenderloin with olive oil and season liberally with salt and pepper. In a large cast iron pan, sear the meat for around 3 minutes on each side, and then let it rest for about 20 minutes.
4

Add all the remaining ingredients, from chives through to egg yolks, to a food processor and blend until you have a smooth green sauce that is very thick but still soft, and holds its shape when spooned out. Taste and add salt, pepper, and lemon juice to your liking.

5

Once it’s rested, slice the venison into medallions a little over a half inch thick. To plate, mound a small pile of fingerlings on one side of each plate, fan 3-4 slices of venison alongside each, and top with 2-3 spoonfuls of the salsa verde.

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