Smoked Blackberry Bourbon Venison Tenderloin Skillet with Rainbow Veggie Confetti

Venison becomes weeknight-easy with this stovetop-to-oven skillet that blends Korean gochujang heat with smoked blackberry sweetness. Quick-cooking tenderloin medallions caramelize in a sticky bourbon glaze while pre-cut rainbow vegetables roast beneath in their own juices. This protein-forward dish delivers restaurant-quality presentation without special tools or lengthy prep.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb venison tenderloin (cut into 1" medallions)
• 3 tbsp blackberry preserves
• 2 tbsp bourbon (substitute apple cider vinegar)
• 1 tbsp gochujang paste
• 2 tsp smoked paprika
• 1 cup tri-color mini bell peppers (sliced)
• 1 cup purple Japanese sweet potatoes (matchstick-cut)
• 1 cup broccolini florets
• 1/2 cup shallots (thinly sliced)
• 2 tbsp avocado oil
• 1 tbsp sesame seeds (for garnish)
• Korean mint leaves (optional garnish)

Instructions

1. Preheat oven to 425°F (220°C). Whisk blackberry preserves, bourbon, gochujang, and smoked paprika to make glaze.
2. Toss peppers, sweet potatoes, broccolini, and shallots with 1 tbsp oil in 12" oven-safe skillet.
3. Sear medallions in remaining oil over high heat 1 minute per side. Remove from skillet.
4. Arrange vegetables in even layer across skillet. Nestle venison medallions on top.
5. Brush venison generously with glaze, reserving half.
6. Transfer skillet to oven. Roast 12-15 minutes until sweet potatoes are tender.
7. Remove from oven. Brush with remaining glaze and broil 2 minutes for caramelized finish.
8. Garnish with sesame seeds and Korean mint. Serve immediately.

Chef's Note

Freeze tenderloin 20 minutes for cleaner slicing. Keep veggies crisp by roasting directly beneath meat juices.

Make-Ahead Tips

Glaze keeps refrigerated 3 days. Chop veggies 1 day ahead.

Substitutions

Elk or bison for venison │ Balsamic vinegar for bourbon │ Regular sweet potato for Japanese variety