Roasted Venison Tenderloin with Jubelale Pan Jus

Sub Title: 
Wondering what to do with that buck you where lucky enough to take this fall, we can help!
Recipe Type: 
Pub Recipe


1 4lb venison tenderloin, whole
2 Tbs olive oil
1 clove garlic, minced
1 shallot, minced
1/2 C Jubelale
4 C beef stock
1/2 bunch fresh thyme, chopped
1/4 C smoked bacon, chopped
1/2 C tomato, seeded and chopped
Pinch of salt and pepper


Preheat oven to 400 degrees. Trim tenderloin and season with salt and pepper. Heat a large saute pan and add olive oil. Sear tenderloin very well, turning every 3 minutes to get good color. Remove tenderloin from pan and place in roasting pan and cook in oven for 15 to 20 minutes. Once desired temperature is reached, remove and let cool for 5 minutes. Remove excess grease from saute pan and return to heat. Deglaze saute pan with Jubelale and reduce for 1 minute. Add beef stock and reduce by half. Once stock has reduced and thickened, add remaining ingredients and season to taste. Slice tenderloin and serve with sauce garnishing with fresh herb sprigs, your favorite vegetables, and a pint of Jubelale!

Serves 4-6