Mr. Babymamajuice and I decided to make a Walking Dead theme Gourmet Sunday. Our original plan was to make venison (because the survivors have to kill and eat things like that while they're outrunning the Zombies), but, alas, we couldn't find any venison in town. You would think that a town full of Southern hunters would be chock full of dear meat, but nope, all we could find was bison. You could use steak, but a gamier meat works best! This recipe was adapted from Food Network.
Bison with Berry Sauce over Creamy Nutmeg Potatoes
3 medium yukon gold potatoes
3 tbsp butter, room temp
1 tsp ground nutmeg
1 tbsp heavy cream (I used a ton more)
freshly ground white pepper
2-3 bison or venison tenderloins
3 tbsp grapeseed oil
Blueberry Sauce -
1 cup red wine
1 cup demi glace
1 red onion, halved
2 whole sprigs of fresh thyme
1 whole sprig of fresh rosemary
1 tbsp juniper berries
1 tsp sugar
1/3 cup blueberries
2 tbsp butter
Follow in order below for best timing.
For the potatoes: Peel the potatoes and cut into 1-inch chunks. Place the potatoes in a large saucepan of cold, salted water. Bring the water to a boil over high heat. When the water boils, lower the heat to medium and simmer the potatoes until they're fork tender, 15 to 20 minutes.
For the bison: Season both sides of the bison tenderloins with salt and pepper. Heat a large saute pan over high heat and add the oil. When the oil is hot, but not smoking, add the tenderloins. Reduce the heat to medium and sear the tenderloins on all sides, 3 to 4 minutes per side. Remove the loins from the pan and let rest until ready to serve.
For the potatoes: Drain the potatoes well and transfer to a bowl. Mash (I used a hand masher) the potatoes until there are no lumps. Stir in the butter, nutmeg, cream, salt, and white pepper. Stir until creamy, adding more cream if needed. You want smooth, creamy potatoes. Taste and season with more salt and white pepper, if needed.
For the sauce: In a small saucepan, combine all of the ingredients, except for the blueberries and butter. Bring the mixture to a boil over medium-high heat. Lower the heat, add the blueberries, and simmer until reduced a little and thickened, 8 to 10 minutes. Remove from the heat, strain the sauce back into the saucepan, season with salt and pepper, and then whisk in the butter. Hold warm until serving.
To plate: Spoon potatoes into the center of the plate. Slice the venison loin into 1/2-inch thick slices on a bias. Lay slices over potatoes. Top with sauce.
This meal was so delicious and perfectly paired with this Cabernet. I'm not a huge red wine fan, but we had to use it in the recipe and I felt it would go best with the game meat. It was full-bodied with a smooth, velvety finish. The berry notes in the wine paired wonderfully with the berry sauce. We had it in our wine fridge so I can't tell you where to get it, but it doesn't look too hard to find.