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RECIPE: Venison Tenderloin with Blackberry Smash, Okra, and Potatoes

Whitetail season is here and ambassador Victoria Loomis came through just in time. Her Venison Tenderloin recipe is the perfect way to celebrate a successful hunt.

This recipe can be used with most cuts of venison tenderloin and backstrap 

Special Equipment needed:

Cast Iron Skillet  & The Great Outdoors

Serves : 2 - 4 people

Ingredients:

1 lb Elk tenderloin or backstrap cut into two pieces 

(This works really well with the end pieces) 

Sea salt 

1 C Blackberries or dewberries 

2 oz. Bourbon

1 tsp honey

1-2 Tbsp whole butter

Olive oil  

2-3 tsp Coffee Rub seasoning 

  • When ready to cook , lightly salt steaks on each side.

  • Allow meat to sit out long enough to come to room temperature. Depending on where you are, this may take more or less time. 

  •  heat oil in the skillet to medium - high heat.

  • While the skillet is heating, coat the steaks in Spiceology, Cowboy Crust.

  • Cook for about 3 minutes on each side.

  • Add 1 Tbsp of butter before removing from skillet, with a quick flip on each piece. 

  • Set aside and let rest for at least 10 minutes.

  •  Add bourbon, smashed berries, smidge of salt, and honey to a small sauce pot. Cook down and let simmer on low until ready to eat.

RECIPE: Venison Tenderloin with Blackberry Smash, Okra, and Potatoes

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Prepare your sides while your meat is resting. 

Ingredients:

½ lb (about 2 C) raw okra  (whole,blanched)  

1 lb baby red or gold  potatoes (parboiled)

1 Tbsp. whole butter

Greek  seasoning 

Sea salt

Lemon 

2 tbsp olive oil 

Fresh Spinach, or salad greens of your choice

  • Add butter to skillet.

  • Once butter is melted, add potatoes and dash of salt.

  • Cook potatoes for about five minutes, stirring occasionally.

  • Add whole blanched okra, squeeze of lemon juice, and greek freak seasoning.

  • Stir, and cook for another 3-5 minutes. I prefer to go a little longer because I like my okra a little charred on the outside. Finish with another spritz of lemon. 

This can be served as is, or tossed together with fresh spinach, squeeze of lemon, olive oil and served as a salad.

RECIPE: Venison Tenderloin with Blackberry Smash, Okra, and Potatoes