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. 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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