We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the Privacy Policy.
Nothing says comfort food like a roast with creamy potatoes. Herb-crusted venison loin roasted and served over buttery, creamy potatoes and drizzled with a sweet huckleberry and red wine purée.
2 Pound (1 to 1-1/2 lb) venison tenderloin
2 Tablespoon olive oil
2 Tablespoon rosemary, chopped
2 Tablespoon chopped thyme
2 Tablespoon chopped sage
kosher salt
black pepper
4 Large russet potatoes
1/4 Cup butter
1/2 Cup half-and-half
salt and pepper
1 Tablespoon garlic, minced
1 Small white onion, sliced
2 Cup Fresh Huckleberries
1/3 Cup sugar
1/4 Cup red wine
1/4 Cup beef stock
2 Pound (1 to 1-1/2 lb) venison tenderloin
2 Tablespoon olive oil
2 Tablespoon rosemary, chopped
2 Tablespoon chopped thyme
2 Tablespoon chopped sage
To Taste kosher salt
To Taste black pepper
: 375 ˚F
: 130 ˚F
4 Large russet potatoes
1/4 Cup butter
1/2 Cup half-and-half
To Taste salt and pepper
1 Tablespoon garlic, minced
1 Small white onion, sliced
2 Cup Fresh Huckleberries
1/3 Cup sugar
1/4 Cup red wine
1/4 Cup beef stock
To Taste salt and pepper