Roasted Venison Tenderloin with Red Wine and Juniper Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A tender roasted venison tenderloin complemented by a rich red wine and juniper berry sauce, delivering deep, earthy flavors perfect for a refined dinner. This french-inspired beef ready in about 35 minutes blends venison tenderloin, olive oil, salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 French cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Rub 1 lb venison tenderloin with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper evenly. Heat a heavy ovenproof skillet over medium-high heat and sear the tenderloin on all sides for 2-3 minutes until browned.
  2. Step 2: Transfer the skillet with the venison to the oven and roast for 10-12 minutes until medium-rare (internal temperature 130°F). Remove from oven and let rest for 5 minutes.
  3. Step 3: While the venison rests, in the same skillet over medium heat, sauté 2 finely chopped shallots in the pan drippings for 2 minutes until translucent. Add 1 tbsp crushed juniper berries and cook for 30 seconds until fragrant.
  4. Step 4: Pour in 1 cup dry red wine and 1/2 cup beef broth, scraping the bottom of the pan to release browned bits. Simmer until reduced by half and slightly thickened, about 6-8 minutes.
  5. Step 5: Remove from heat and whisk in 2 tbsp unsalted butter and 1 tsp chopped fresh thyme until the sauce is glossy and smooth. Slice the venison and serve drizzled with the juniper red wine sauce.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Roasted Venison Tenderloin with Red Wine and Juniper Sauce take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Roasted Venison Tenderloin with Red Wine and Juniper Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Roasted Venison Tenderloin with Red Wine and Juniper Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Venison Tenderloin with Red Wine and Juniper Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Roasted Venison Tenderloin with Red Wine and Juniper Sauce?

French beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes