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.

Skip to Main Content
Start Traegering With 0%* APR Financing  |Shop Now

Roasted Venison Loin With Creamy Potatoes

10

45

Cherry

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.

4

Activating this element will cause content on the page to be updated.

:

main

  • 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

  • 1

    Lightly rub the venison loin with the olive oil. Season with salt and pepper and rub with chopped herbs.

    • 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

  • 2

    When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.

    : 375 ˚F

  • 3

    Place venison loin on grill and roast until an instant read thermometer inserted into the thickest part of the meat reads 130 degrees F, about 30 minutes. Remove from grill and allow to rest for 10 minutes.

    : 130 ˚F

  • 4

    While loin is roasting, place potatoes in a large pot and cover with water; add a few pinches of salt. Bring to a boil, reduce heat to medium low, cover and simmer until potatoes are tender, about 20 to 25 minutes. Drain and return potatoes to pot.

    • 4 Large russet potatoes

    • 1/4 Cup butter

    • 1/2 Cup half-and-half

    • To Taste salt and pepper

  • 5

    In a medium saucepan over medium heat, add olive oil and sauté onions until translucent. Add garlic and sauté until fragrant.

    • 1 Tablespoon garlic, minced

    • 1 Small white onion, sliced

  • 6

    To make the Huckleberry Purée: Add the huckleberries, sugar, vinegar, wine and beef stock and bring to a boil. Lower the heat and simmer until slightly thickened. Add contents to a blender and purée. Season with salt and pepper to taste.

    • 2 Cup Fresh Huckleberries

    • 1/3 Cup sugar

    • 1/4 Cup red wine

    • 1/4 Cup beef stock

    • To Taste salt and pepper

  • 7

    Slice venison loin, top with huckleberry purée and serve with mashed potatoes. Enjoy!

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.