Dinner for 4

Juniper Crusted Venison

Name: Juniper Crusted Venison
Total time: 45 min
Yield: 4 servings
Cuisine: Eastern European
Ingredients: 1/4 cup juniper berries; 1 1/2 tbsp whole black peppercorn; 1 1/2 lb venison tenderloin; 1 tbsp butter; 1/2 cup dry red wine; 1/2 cup water; 2 cans (4 oz) sliced mushrooms; 1 tbsp flour blended with 1 tbsp cold water

$20.18for 445 minServes 4

Juniper and pepper crust venison tenderloin, then the pan makes a red wine mushroom sauce.

Photo: curiouscuisiniere.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Berries, 1.25 oz$0.40/oz typical	1.25 oz	$0.50Typical price
	Lamb, 1.5 lb$9.99/lb typical	1.5 lb	$14.98Typical price
	Butter, 0.5 oz$0.40/oz typical	0.5 oz	$0.20Typical price
	Mushrooms, 8 oz$0.40/oz typical	8 oz	$3.20Typical price
Total for the servings shown		$20.18

Swaps

Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Salt and pepperWine, beer and spirits

Not included in the cost.

45 minstart to table
Mediumdifficulty
4servings as written
$$$typical cost tier

Eastern European Low-carb High-protein Family Dinners

Typical price

$5.04 per serving$20.18 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1/4 cup juniper berries
1 1/2 tbsp whole black peppercorn
1 1/2 lb venison tenderloin
1 tbsp butter
1/2 cup dry red wine
1/2 cup water
2 cans (4 oz) sliced mushrooms
1 tbsp flour blended with 1 tbsp cold water

Steps

Crush the juniper berries and peppercorns into a coarse seasoning.
Press the seasoning onto the venison tenderloin and let it stand for 10 minutes.
Melt the butter in an oven-safe skillet over medium-high heat and sear the venison for 8 minutes.
Roast the skillet at 400 F for 15 minutes, until the venison reaches 145 F.
Transfer the venison to a board and cook the mushrooms, wine, and water in the skillet for 5 minutes.
Stir the flour slurry into the sauce and cook for 2 minutes, then rest the venison for 5 minutes before slicing.

Main ingredient on sale this week? See what to make with lamb on sale.