Roasted Venison Loin With Creamy Potatoes

Ingredients

Steps

• 1

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

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  Ingredients

  • 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.

  Grill: 375 ˚F

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• 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.

  Probe: 130 ˚F

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• 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.

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  Ingredients

  • 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.

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  Ingredients

  • 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.

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  Ingredients

  • 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!

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