Seared Venison Tenderloin
Braised Red Cabbage, French Shallots, Smoked Bacon, Caramelized French Shallot Jus
Chef Tung Phan of Camille | Orlando, FL
“The jus in this dish highlights the natural sweetness of French shallots, balanced by the depth of red and plum wines and the brightness of Sherry vinegar. It pairs beautifully with beef, chicken, or game meats—especially venison tenderloin served with braised red cabbage, shallots, and smoked bacon.” — Chef Tung Phan
Adapted by StarChefs | March 2026 | Photo: juan benavides
INGREDIENTS
Caramelized Shallot Jus:
2 tablespoons neutral oil
150 grams thinly sliced French shallots
20 grams crushed garlic
50 grams red wine
50 grams plum wine
5 grams Sherry vinegar
500 grams chicken stock
7 grams lightly crushed juniper berries
5 grams whole black peppercorns
5 sprigs thyme
4 grams kosher salt
2 grams MSG
To Assemble and Serve:
Venison tenderloin
Kosher salt
Ground black pepper
Braised red cabbage
Thinly sliced shallots
Diced smoked bacon
METHOD
For the Caramelized Shallot Jus:
In a saucepan over medium flame, heat oil. Add shallots and sweat until soft and translucent. Add garlic and cook until alliums are well caramelized, stirring frequently. Deglaze pan with wine and vinegar, scraping up browned bits from the bottom of the pan. Reduce until au sec. Add stock, juniper berries, peppercorns, and thyme. Season with salt and MSG. Bring mixture to a simmer, then reduce heat and cook until mixture is thick enough to coat the back of a spoon. Remove from heat and strain through a fine-mesh sieve. Return to a clean saucepan over low heat and keep warm.
To Assemble and Serve:
Prepare and heat a grill. Season venison with salt and pepper. Grill seasoned venison to desired doneness and let rest. Once cooled, slice and shingle across the right side of a serving plate. Spoon generous amount Caramelized Shallot Jus over top. Place red cabbage on the left side of the plate. Garnish with shallots and bacon.
