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  • Roasted Venison Loin with Creamy Potatoes
 
  • Roasted Venison Loin with Creamy Potatoes
 

Roasted
Venison Loin
with Creamy Potatoes

Roasted Venison Loin with Creamy Potatoes
0.0
0.00Roasted Venison Loin with Creamy Potatoes
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  • Difficulty3/5
  • Prep time10 mins
  • Cook time45 mins
  • Serves4 - 6
  • HardwoodBig Game Blend

Nothing says comfort food like a roast with creamy potatoes. Herb-crusted venison loin roasted and served over buttery, creamy potatoes and drizzled with a sweet huckleberry and red wine purée.

Ingredients

Venison Loin:

  • 2 lb venison tenderloin
  • 2 Tbsp olive oil
  • 2 Tbsp finely chopped fresh rosemary
  • 2 Tbsp finely chopped fresh thyme
  • 2 Tbsp finely Chopped fresh sage
  • Kosher salt, to taste
  • Black pepper, to taste

Huckleberry Purée:

  • 2 cups fresh huckleberries
  • 1/3 cup sugar
  • 1/4 cup red wine
  • 1/4 cup beef stock
  • 1 Tbsp minced garlic
  • 1 small white onion, sliced
  • Kosher salt, to taste
  • Black pepper, to taste

Mashed Potatoes:

  • 4 large russet potatoes, peeled and cut in half length wise
  • 1/4 cup butter
  • 1/2 cup half and half
  • Kosher salt, to taste
  • Black pepper, to taste

Venison Loin:

  • 2 lb venison tenderloin
  • 2 Tbsp olive oil
  • 2 Tbsp finely chopped fresh rosemary
  • 2 Tbsp finely chopped fresh thyme
  • 2 Tbsp finely Chopped fresh sage
  • Kosher salt, to taste
  • Black pepper, to taste

Huckleberry Purée:

  • 2 cups fresh huckleberries
  • 1/3 cup sugar
  • 1/4 cup red wine
  • 1/4 cup beef stock
  • 1 Tbsp minced garlic
  • 1 small white onion, sliced
  • Kosher salt, to taste
  • Black pepper, to taste

Mashed Potatoes:

  • 4 large russet potatoes, peeled and cut in half length wise
  • 1/4 cup butter
  • 1/2 cup half and half
  • Kosher salt, to taste
  • Black pepper, to taste

Preparation

Lightly rub the venison loin with the olive oil. Season with salt and pepper and rub with chopped herbs.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.

Place venison loin on grill and roast until an instant read thermometer inserted into the thickest part of the meat reads 130 degrees F, about 30 minutes. Remove from grill and allow to rest for 10 minutes.

While loin is roasting, place potatoes in a large pot and cover with water; add a few pinches of salt. Bring to a boil, reduce heat to medium low, cover and simmer until potatoes are tender, about 20 to 25 minutes. Drain and return potatoes to pot.

Mash potatoes with a potato masher, add butter, half and half and salt and pepper to taste. Continue to mash until smooth and fluffy. Set aside and keep warm. 

In a medium saucepan over medium heat, add olive oil and sauté onions until translucent. Add garlic and sauté until fragrant.

To make the Huckleberry Purée: Add the huckleberries, sugar, vinegar, wine and beef stock and bring to a boil. Lower the heat and simmer until slightly thickened. Add contents to a blender and purée. Season with salt and pepper to taste.

Slice venison loin, top with huckleberry purée and serve with mashed potatoes. Enjoy!

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  • Difficulty3/5
  • Prep time10 mins
  • Cook time45 mins
  • Serves4 - 6
  • HardwoodBig Game Blend

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