Venison Tenderloin with Berry Sauce and Creamy Potatoes

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Last night I watched "Worst Cook in America"-Sweet Surprise episode and replicated this Robert Irvine dish tonight for my girlfriend. WOW! The sauce makes this dish exceptional! I followed the 8-10 minute rule, cooking my 1.5 lb venison loin around 8.5 minutes that yielded medium rare to rare result. Next time, I may consider putting the pan in the oven after searing for an additional 5 minutes for a more medium result. The potatoes were fantistic, too and liked the way the nutmeg brought all flavors of the meal together. Let me add, this dish is super easy to prepare. Thanks Robert for a fantastic recipe!

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So, my husband, who hunts deer, has always sworn he would never eat deer steaks again because they taste so gamey & are tough. Of course, he knew that the guys at the processing plant would look at him crooked if he wanted the steak cuts of meat turned into hamburger, so I had all this steak meat I didn't know what to do with. I bought all of the ingredients for this recipe (found an instant demiglace on Amazon instead of having to cook for hours upon end. I made it tonight. He raved about how delicious this steak was. Said it was better than any beef steak he had ever had. I couldn't agree more. I also happened to have a steak at a fine steakhouse for lunch today, and it was nothing compared to this recipe.

Robert, thank you so much. I now know what to do with all the venison steaks in my freezer!