Ingredients
- Two Venison Tenderloins
- Kosher salt
- 2 tablespoons clarified butter
- 3 tablespoons unsalted butter
- 1 small onion, peeled and sliced
- 1 garlic clove, minced
- ¼ pound Chanterelle mushrooms, quartered
- 1/2 cup beef stock
- 1/2 cup red wine
- 1/2 cup fresh huckleberries
- 1 teaspoon fresh rosemary, minced
- Barrel-aged Balsamic vinegar
- Black pepper to taste
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