Venison Loin with Berry Jus

A succulent venison loin served with a rich, fruity berry jus. Perfect for a special occasion or a gourmet dinner at home.

Ingredients - Serves 4

Preheat the oven to 400°F.
Season the venison loin with salt and pepper.
Heat the olive oil in a skillet over high heat. Add the venison and sear on all sides, about 2 minutes per side.
Transfer the venison to the oven and roast for 10-15 minutes, or until it reaches your desired level of doneness.
While the venison is roasting, make the berry jus. Combine the mixed berries, red wine, and sugar in a saucepan over medium heat.
Simmer the berry mixture until it reduces by half, about 10 minutes.
Strain the berry mixture through a fine-mesh sieve, pressing on the berries to extract all the juice. Return the juice to the saucepan.
Add the butter to the berry juice and whisk until it's fully incorporated.
Slice the venison and serve it with the berry jus.