Roasted Venison Loin with Creamy Potatoes Recipe
Herb roasted venison served over creamy mashed potatoes and drizzled with a huckleberry purée.
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Cooking tools:
- Grill
- Instant-read thermometer
- Blender
- Pot
- Saucepan
- Colander
- Potato masher
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Spoon
- Paper towel
Ingredients
- 2 Pounds (1 to 1-1/2 lb) venison tenderloin
- 2 Tablespoons olive oil
- 2 Tablespoons rosemary, chopped
- 2 Tablespoons chopped thyme
- 2 Tablespoons chopped sage
- 4 Large russet potatoes
- 1/4 Cup butter
- 1/2 Cup half-and-half
- 1 Tablespoon garlic, minced
- 1 Small white onion, sliced
- 2 Cups Fresh Huckleberries
- 1/3 Cup sugar
- 1/4 Cup red wine
- 1/4 Cup beef stock
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