Recipe for: Venison Tenderloin in Cherry and Marjoram Glaze - photo 1
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Recipe for: Venison Tenderloin in Cherry and Marjoram Glaze

Spicy Dishes for Special Occasions Grilling 90 min Medium 0 views ~59.68 PLN * - (0)
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Description

A modern, summer dish that combines game meat with a fruity, slightly tart-sweet glaze made from cherries and the aroma of marjoram. Venison tenderloin is tender, lean, and has a pronounced flavor; the glaze softens it with fruity sweetness, while marjoram adds a characteristic, slightly earthy note. Serve as an elegant main course for special occasions — perfect with grilled seasonal vegetables and pearl barley, which adds a pleasant texture. Fusion aesthetics: juicy slices of red meat coated in a shiny glaze, contrasting colors of red cherries and green herbs.

Ingredients Used

Ingredients (17)

Servings:
4
  • Venison tenderloin 600 g
  • Cherry 250 g
  • Sugar 30 g
  • Red wine 100 ml
  • Balsamic vinegar 20 ml
  • Butter 30 g
  • Rapeseed oil 15 g
  • Garlic 2 clove (~10 g)
  • Barley groats 200 g
  • Zucchini 1.2 pcs (~300 g)
  • Pepper 300 g
  • Asparagus 200 g
  • 🌿 Spices
  • Marjoram 2 g
  • Salt 0.1 pinch (~4 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Honey 30 ml
  • Thyme 15 g
💰 Estimated dish cost: ~59.68 PLN (14.92 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparation of ingredients

1

Take the venison tenderloin out of the fridge 30–45 minutes before frying, so the meat reaches room temperature — this will ensure even cooking. During this time, rinse the cherries, cut them in half, and pit them. Peel and lightly crush the garlic. Measure the bulgur and rinse it under cold water.

Ingredients: venison tenderloin, Cherry, Garlic, Barley groats
Use a large cutting board and a sharp knife for the cherries. Do not fry cold meat straight from the fridge — the outside will burn, and the inside will be raw.

Barley

2

In a medium pot, pour in 400 ml of water, add 4 g of salt, and toss in 200 g of rinsed spelt. Bring to a boil over high heat, then reduce the heat to low and cook covered for 25–30 minutes, until the grain is soft yet chewy. Drain excess water and let sit covered for 5 minutes.

Ingredients: Barley groats, Salt
Use a pot with a heavy bottom. The barley should be soft but not mushy — if it is hard, cook for another 5–10 minutes.

Seasonal vegetables

3

Slice the zucchini into 1 cm thick slices, cut the bell pepper into larger pieces, and trim the tough ends off the asparagus. Drizzle the vegetables with 15 g of rapeseed oil, season lightly with salt and pepper. Preheat the grill or grill pan to medium-high heat and grill the vegetables for 3–4 minutes on each side, until they are tender and nicely charred.

Ingredients: Zucchini, pepper, Asparagus, Rapeseed oil, Salt, Black pepper
The best is a grill pan with a diameter of at least 26 cm or a preheated outdoor grill. Do not flip the vegetables too often — turn them once when they have nice even brown stripes.

Marinating

4

Pat the tenderloin dry with a paper towel. Evenly sprinkle 4 g of salt and 2 g of black pepper, pressing the spices into the meat with your fingers. Lightly drizzle with a tablespoon of canola oil to create a thin layer that will help with browning.

Ingredients: venison tenderloin, Salt, Black pepper, Rapeseed oil
Use paper towels and your hands or a kitchen brush. Do not salt the meat just before serving – in this case, salt helps to enhance the flavor and won't significantly draw out moisture during the 30–45 minutes of resting.

Frying and grilling meat

5

Heat a large skillet (preferably cast iron) or grill to very high temperature. Pour in 15 g of rapeseed oil until it starts to lightly smoke. Place the tenderloin and sear for 2–3 minutes on each side until it develops a dark brown, even crust. Then transfer to a lower heat area (or to the oven at 160°C) and finish cooking for 6–10 minutes, until the internal temperature reaches 55–58°C for medium rare.

Ingredients: venison tenderloin, Rapeseed oil
Use a kitchen thermometer — it's the best way to accurately determine the degree of doneness. If you don't have a thermometer, check the firmness of the meat with your finger: it should be firm and slightly resistant.

Resting the meat

6

After baking, transfer the tenderloin to a cutting board and loosely cover it with aluminum foil. Let it rest for 8–10 minutes — the juices will distribute evenly and the meat will become juicy.

Ingredients: venison tenderloin
Do not cut the meat immediately! Cutting too early will release the juices and the meat will be dry.

Cherry and marjoram glaze - preparation

7

In a small saucepan, place the pitted cherries (250 g), add 30 g of sugar, 100 ml of red wine, 20 ml of balsamic vinegar, 10 g of crushed garlic, and 2 g of marjoram. Heat over medium heat, stirring, until the sugar dissolves and the mixture begins to gently bubble.

Ingredients: Cherry, Sugar, Red wine, Balsamic vinegar, Garlic, Marjoram
Use a non-stick saucepan or a stainless steel one. Stir with a wooden spoon to prevent the fruit from sticking to the bottom.

Cherry and marjoram glaze - reduction

8

Increase the heat slightly and cook the mixture for 10–12 minutes, until the cherries are very soft, the wine has partially evaporated, and the liquid has thickened. Strain the finished mixture through a fine sieve, pressing with a spoon to remove the skins and pits. Return the obtained sauce to low heat.

Ingredients: Cherry, Red wine, Balsamic vinegar, Sugar
The sieve should have fine mesh. If you want a very smooth glaze, you can additionally blend the cherries with a blender before straining.

Emulsifying the glaze

9

When the sauce is strained and back on the heat, reduce the temperature to low and add 30 g of cold butter, whisking vigorously until a shiny, slightly thick emulsion glaze forms. Taste and season with 1–2 g of salt if needed, or if you prefer a sweeter note, add 30 g of honey (optional).

Ingredients: Butter, Honey, Salt
Add the butter in pieces and mix quickly — this will help the sauce to bind and become velvety. The butter should be cold for better emulsification.

Finishing and slicing

10

After 8–10 minutes of resting, slice the tenderloin into 1.5–2 cm thick pieces at an angle, so each slice has a nice surface. Drizzle the slices with warm cherry glaze — use a spoon to evenly coat the meat.

Ingredients: venison tenderloin, Butter
Use a sharp long knife and cut the board at an angle. Slice in one smooth motion with the knife, without tearing.

Plate assembly

11

On a warm plate, place a portion of barley as the base, arrange the grilled vegetables next to it. In the center or slightly to the side, lay the slices of tenderloin and generously drizzle with glaze. For a contrast in textures, add a few unpitted cherry halves on top and sprinkle with optional fresh thyme (15 g) just before serving.

Ingredients: Barley groats, Zucchini, pepper, Asparagus, venison tenderloin, Cherry, Thyme
Serve the plates immediately after drizzling with the glaze, as the sauce sets quickly at room temperature. Use wide plates for an elegant presentation.

Additional tips

12

If you want, you can serve a bit of cold butter with finely chopped marjoram as a spread for bread or for drizzling over vegetables. Additionally, you can add 30 g of honey to the glaze for a sweeter balance (optional).

Ingredients: Butter, Marjoram, Honey
Additionally, you can add honey to enhance the flavor/texture. Be careful with the salt — the glaze and butter already add saltiness.

Fun Fact

💡

Game has been a part of Polish cuisine for centuries, especially in forested regions. Combining it with fruits like cherries or plums is a tradition — the fruits soften the intense flavor of the meat and have long been used in sauces for game.

Best for

kolacja na wyjątkową okazję letni bankiet przy grillu romantyczna kolacja

Tips

🍽️ Serving

Serve the meat slightly pink in the center (55–58°C). Give guests a brief explanation of the doneness and add a teaspoon of glaze on the side for those who want to add salt. Serve with red wine (e.g., slightly chilled, 16–18°C) or a dry craft beer.

🥡 Storage

Store meat and glaze separately in the refrigerator for up to 48 hours in an airtight container. The glaze can be heated over low heat and a piece of butter can be added to restore its shine. It is best to briefly reheat the meat in the oven at 120°C covered with foil to avoid drying it out.

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