Seared Deer Tenderloin with Red Wine Sauce

1.Preheat your oven to 400°F (200°C).

2.Rinse the deer tenderloin under cold water and pat dry with paper towels.

3.Rub the tenderloin with olive oil, then season with salt and pepper. Press the rosemary sprigs and crushed garlic onto the surface of the meat.

4.Heat a large ovenproof skillet over high heat. Once hot, add the deer tenderloin and sear on all sides until golden brown, about 2-3 minutes per side.

5.Transfer the skillet to the preheated oven. Roast the tenderloin for 7-10 minutes for medium-rare, or longer to your desired level of doneness.

6.Remove the tenderloin from the oven and let it rest on a cutting board for 10 minutes before slicing. This allows the juices to redistribute throughout the meat.

7.While the tenderloin rests, prepare the red wine sauce. In the same skillet used for searing the meat, melt the butter over medium heat.

8.Add the flour to the butter and whisk until the mixture is smooth and golden. Gradually add the red wine and beef broth, stirring constantly.

9.Bring the sauce to a simmer, then reduce the heat to low. Let it simmer gently until reduced by half, about 10-15 minutes. Season with salt, pepper, and sugar to taste.

10.To serve, slice the deer tenderloin and arrange on plates. Drizzle with the red wine sauce and serve immediately.