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Categories Beef Butterflied Venison, Elk or Beef Tenderloin Roast with blackberry compote
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Butterflied Venison, Elk or Beef Tenderloin Roast with blackberry compote
Description:
A great way to cook up that venison or elk tenderloin (or roast) that you didn\'t know what to do with. Comes out like a $40 restaurant beef filet. Carves into a beautiful spiral patterned medallion.
Ingredients:
  • 2.5 lb roast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp black pepper
  • 2 tsp rubbed sage
  • 2 tsp thyme
  • 1 tsp ground chipotle pepper
  • 2 tsp smoked paprika
  • 2 tsp salt
  • 3 OZ Gruyere cheese, grated
  • 3 OZ Prosciutto

For Compote:

  • 2 cups merlot
  • 1 pint blackberries
  • 1 tsp thyme
  • 2 Tbsp maple syrup
  • 1/2 cube butter
  • 1 tsp salt
  • 1 cup chicken broth
Instructions:

Butterfly your roast so that your round roast becomes a rectangle of meat about 3/4 of an inch thick. Pound lightly.

Sprinkle cheese evenly across the meat, then layer the prosciutto. Sprinkle a heavy pinch of the mixed rub ingredients across the prosciutto. Roll the roast back up, and tie with butcher twine. Apply the remainder of the rub on the roast and set on indirect heat in a 350F egg. Plan on about a 1 hr cook.

When the roast gets to be about 115 or 120 degrees inside, place on direct heat to get the char on the crust. Rotate 1/4 turn every few minutes till you\'re happy with the color. By now, it should be about 128-130 internal temp. Pull it and lightly tent for about 10 minutes.

Internal temp target is 133-138 for medium rare.

Compote: while the roast is on the egg:

Pour into a non-cast iron pan all the ingredients except the butter. Bring to a simmer and then mash the berries with a potato masher or wooden spoon. Simmer for 15 more minutes, pull from heat, strain through a fine-mesh strainer, mashing with a spoon to force the liquid through. Rinse the pan, and add the strained liquid. simmer for 30+ minutes until the volume is reduced to half of your original volume (or less). let rest until the meat is done. While the meat is resting, reheat the sauce, whisk in the butter at a low simmer. Slice meat into medallions and plate, with a spoonful or two of sauce.

Notes:really good way to serve venison or elk. those who don\'t know will think its beef. Believe it or not, Elk has less fat than a skinless chicken breast. It will benefit from the fat in the cheese and prosciutto..
Calories Per Serving:Price Per Serving:3.50
Number Of Servings:7Source:
Vegetarian:NoTime To Prepare:2 hrs
Date:Thu 21 Jun 2012 05:55:24 UTCViewed:4620 times
Author:hugethornEmail:
Rating:5,00 (1 votes)

recipe rating
1 (bad)5 5 (good)

AuthorComment
hugethornComment added on: Thu 21 Jun 2012 05:57:45 UTC
see the pics in my forum post
venison tenderloinComment added on: Mon 17 Dec 2012 00:47:11 UTC
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