Adapted from a recipe graciously provided by Cervena farmer Karen Oliver.

Ingredients Serves: 2-4

  • 1 Cervena Venison Tenderloin
  • 1 T Olive Oil
  • Salt & Pepper
  • Lemon Juice to Taste
  • Salsa Verde:
  • 2/3 C Chives
  • 2 C Flat Leaf Parsley
  • 1-1½ C Arugula
  • ½ C Mint Leaves
  • 3 T Lemon Juice
  • 2 T Capers
  • ½ C Olive Oil
  • Yolks of 2 Boiled Eggs
  • 3-4 Anchovy Fillets
  • 3 T finely chopped Red Onion or Shallot
  • 2 Garlic Cloves, chopped
  • 1 ½ t Dijon Mustard
  • Roast Fingerling Potatoes:
  • 2 T Olive Oil
  • 1 small bag Fingerling Potatoes
  • Salt and pepper



Preheat your oven to 400 degrees.


Cut the potatoes in half lengthwise. Toss them with their olive oil, salt & pepper. Spread them out on a baking sheet with the cut sides down. Roast them in the oven for 25 minutes, until tender and browned on the cut side.


Rub the venison with its olive oil and salt & pepper. Get a large frying pan or skillet very hot and sear the venison in it for three minutes on each side. Then remove the venison from the pan and let it rest, loosely covered with foil, for 20 minutes.


Blend all the salsa verde ingredients until you have a smooth, thick green sauce. Taste & add additional salt and/or lemon juice as desired.


Slice the venison into ½” thick medallions, then serve them with the potatoes and salsa verde.