Also known as the filet mignon cut, the New Zealand Venison Tenderloin has been trimmed and is ready to be cooked. Great when grilled whole or roasted in the oven. Another option is to cut the Venison into filet steaks for individual portions. Cook to medium-rare for the best eating experience. For a new twist, fully wrap in bacon and roast for a restaurant-quality meal.
Fossil Farms Grilled Venison Tenderloin with Orange and Apricot Mostarda
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1 package Fossil Farms Venison Tenderloin
2 whole oranges, segmented and juice reserved
6 oz. dried apricots, chopped medium sized
1 tbsp. whole grain mustard
1 tbsp. olive oil
1 tbsp. chopped ginger
3 tbsp. water
2 tbsp. sugar
1 tbsp. butter
1⁄4 cup dry white wine
1 tbsp. white vinegar
For the Mostarda
In a small saucepan, combine the apricots, ginger, water, sugar, wine and vinegar. Cook on medium low heat until apricots have softened and most of the liquid is absorbed. Stir in the oranges, mustard and butter; simmer until mostarda reaches a jam like consistency, 3-5 minutes. Serve warm or at room temperature.
For the Venison
Remove the venison from the package and pat dry. With a boning knife, remove any excess silver skin or fat. Season with oil, salt and pepper. Heat grill to 450 degrees. Grill Venison Tenderloin until medium rare or 5-6 minutes a side. Let rest 7 minutes and slice to serve.
Venison Wellington by Chef Joseph Cuccia of 17 Summer
Download printable .pdf file here.
1 ea. Fossil Farms Tenderloin
1⁄2 lb. wild mushrooms
4 oz. white wine
1 tbsp. finely chopped chives
2 ea. pieces Puff Pastry
2 oz. Fossil Farms Foie Gras
1 ea. shallot, sliced thin
1 tbsp. finely chopped parsley
1 ea. egg, beaten
Salt and pepper to taste
Heat a frying pan over high heat, saute wild mushrooms till lightly brown and tender. Season with salt and pepper, add shallots and continue to cook until translucent. Deglaze with white wine and reduce till dry. Remove from heat and allow to cool. Place in food processor and pulse until smooth; add herbs and set aside.
Season the Foie Gras liberally and sear in a very hot dry pan until brown on one side. Remove from pan and save fat. Pour the fat into the Mushroom mixture and allow the remaining Foie Gras to cool in the refrigerator. Season Venison with salt and pepper. (you can leave whole or cut into 8oz individual portions.) Heat a pan and add a small amount of olive oil. Sear all sides of the venison until golden brown, without cooking inside above 110 degrees.
Assemble: lightly roll out 1 sheet of puff pastry, evenly spread the mushroom mixture onto puff pastry leaving 1 inch around the perimeter. Cut foie grass into small pieces and place evenly on mushrooms. Place Venison loin in the center and brush edges with egg. Roll to create a package, making sure all sides are sealed. Refrigerate for 30 minutes.
Preheat oven to 450 and place wellington on a baking sheet. Cut a small vent hole in top center to allow steam to escape. Brush with egg wash and sprinkle sea salt on top. Bake for 25 minutes or until golden brown. Slice and serve.