Long Pepper & Rosemary Venison Tenderloin

with tri colored carrots, toasted walnut coulis, red wine reduction, and parsnip crisps

For the Venison

1 Venison Tenderloin

2 Tbsp Fresh Cracked Long Pepper

2 Tbsp Dried Rosemary

1/2 Tbsp Sea Salt

4 Garlic Cloves

1 Tbsp. Olive Oil

Preheat oven to 350 degrees. Season tenderloin with pepper, rosemary and sea salt. Heat oil on high in cast iron pan. Add tenderloin and garlic. Cook tenderloin for 3 minutes per side before transferring to oven for 10 more minutes, depending on preferred doneness. Let rest for 10 minutes before slicing. 

For the Red Wine Reduction

1 1/2 Tbsp. Butter

2 Tbsp. Shallots

1/2 C. Red Wine Vinegar

8 Juniper Berries, Crushed

2 C. Chicken Stock

2 C. Dry Red Wine

1 C. Port

Melt butter in medium sauce pan on medium heat. Add shallots, cook for 4-5 minutes. Add red wine vinegar and reduce until almost completely dry. Add juniper berries and chicken stock and reduce by half. Add red wine and port and reduce again by half. Remove juniper berries before serving.

For the Toasted Almond Coulis

1/2 C. Walnuts

1/3 C. Heavy Cream

1/2 C. Milk

1 1/2 Tbsp. Butter

Heat the oven to 350 degrees. Place walnuts in oven and let toast for ten minutes. Remove from oven and place in small saucepan on medium low heat. Add remaining ingredients and let simmer until walnuts become soft. Pour into food processor and pulse until smooth. Set aside until plating.