Venison Tenderloin With Berry Sauce And Creamy Potatoes

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3 medium Yukon gold potatoes

Kosher salt

3 tablespoons butter, room temperature

1 teaspoon ground nutmeg

1 tablespoon heavy cream, plus more if needed

Salt and freshly ground white pepper

2 venison tenderloins

Salt and freshly ground black pepper

3 tablespoons grapeseed oil

1 cup red wine

1 cup demi glace

1 small red onion, halved

2 sprigs fresh thyme

1 sprig fresh rosemary

1 tablespoon juniper berries

1 teaspoon sugar

1/3 cup blueberries

2 tablespoons butter

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