Stuffed Venison Tenderloin with Blackberry Sauce Recipe

Ingredients

• 2 tenderloins, trimmed
• Buttermilk
• 4 Tbsp unsalted butter, divided
• 2 Tbsp shallot, minced
• 5 cloves garlic (2 cloves minced, 3 cloves smashed)
• 1-1/2 cups wild mushrooms mixture (use more earthy-tasting mushrooms, like morel and oyster, to complement the meat and balance the flavor)
• Rosemary; 1 tsp minced, 2–3 sprigs whole
• 3/4 tsp salt, divided
• 3/4 tsp pepper, divided
• 4 Tbsp chicken stock
• 1 cup baby spinach
• 12 juniper berries
• 5 Tbsp butter, unsalted, divided
• 1/4 cup shallots, thinly sliced
• 2 cloves garlic, minced
• 2/3 cup chicken stock
• 2/3 cup Cabernet Sauvignon
• 3 Tbsp balsamic vinegar
• 3 Tbsp brown sugar, packed
• 1 Tbsp sage, minced
• 1/4 tsp salt
• 1/4 tsp white pepper
• 2 cups blackberries, rinsed
• 1 cup wild rice (we used a blend of white, brown, wild, and red rice)
• 1-1/2 cups vegetable stock
• 2-1/2 Tbsp unsalted butter, divided
• 1 tsp salt (we used black truffle salt), divided
• 3 cloves garlic, minced
• 1 cup leeks, trimmed, cored, cleaned, and minced
• 1 cup raw carrots, shredded
• 3/4 cup shiitake mushrooms, sliced
• 1/4 cup oyster mushrooms, diced
• 1/2 tsp white pepper
• 1 tsp baking powder
• 1/3 cup flour, plus 2 Tbsp, divided
• 2 large eggs, whisked
• 1-1/2 cups panko
• Olive oil