Roasted Fallow Venison Recipe
Ingredients
| 1 1/2 pounds venison tenderloin, trimmed of silver skin | ||
| 3/4 pound applewood-smoked bacon or other smoked bacon, thinly sliced | ||
| Sage leaves, for garnish | ||
| HUCKLEBERRY GRAND VENEUR SAUCE | ||
| Butter | 1/2 Cup (16 tbs) | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Shallots | 1/2 Cup (16 tbs), minced | |
| 1/3 cup huckleberry jam | ||
| 1 bottle pinot noir | ||
| Huckleberries | 1/3 Cup (16 tbs), frozen | |
Directions
PREHEAT THE OVEN to 450°F FOR THE SAUCE, first make a roux.
In a small saucepan, melt 1/4 cup of the butter.
Add the flour and cook over low heat for 6 minutes, stirring constantly.
Set aside to cool.
WRAP THE VENISON LOIN in bacon, slightly overlapping the slices; the ends do not need to be wrapped.
Tie the bacon-wrapped loin with kitchen string, securing it well.
HEAT A HEAVY, OVENPROOF saute pan or skillet over high heat and sear the venison well on all sides, 4 to 5 minutes in all.
Transfer the skillet to the oven and reduce the temperature immediately to 350°F Roast the venison to the desired doneness, about 12 minutes for medium rare (130°F internal temperature), 15 minutes for medium (140°F).
FINISH THE SAUCE while the venison is roasting.
Heat the remaining 3/4 cup butter in a large skillet, add the shallots, and cook over medium-high heat until they begin to soften, 1 to 2 minutes.
Stir in the huckleberry jam and continue cooking until it begins to bubble and is slightly caramelized, 2 to 3 minutes.
Slowly pour in the pinot noir, bring to a boil, and boil until reduced by half, 12 to 15 minutes.
WHEN THE WINE has reduced, stir in the huckleberries.
Add the roux, about a tablespoon at a time, stirring well to incorporate each addition, until the sauce has a thick but still pourable consistency.
Keep warm over very low heat.
REMOVE THE VENISON roast from the oven, discard the kitchen string, and let the roast sit for a few minutes before carving.
To serve, cut the roast into medallions about 1 inch thick.
Arrange them around the center of the individual plates, spoon the sauce over them, garnish with sage leaves, and serve immediately.
In a small saucepan, melt 1/4 cup of the butter.
Add the flour and cook over low heat for 6 minutes, stirring constantly.
Set aside to cool.
WRAP THE VENISON LOIN in bacon, slightly overlapping the slices; the ends do not need to be wrapped.
Tie the bacon-wrapped loin with kitchen string, securing it well.
HEAT A HEAVY, OVENPROOF saute pan or skillet over high heat and sear the venison well on all sides, 4 to 5 minutes in all.
Transfer the skillet to the oven and reduce the temperature immediately to 350°F Roast the venison to the desired doneness, about 12 minutes for medium rare (130°F internal temperature), 15 minutes for medium (140°F).
FINISH THE SAUCE while the venison is roasting.
Heat the remaining 3/4 cup butter in a large skillet, add the shallots, and cook over medium-high heat until they begin to soften, 1 to 2 minutes.
Stir in the huckleberry jam and continue cooking until it begins to bubble and is slightly caramelized, 2 to 3 minutes.
Slowly pour in the pinot noir, bring to a boil, and boil until reduced by half, 12 to 15 minutes.
WHEN THE WINE has reduced, stir in the huckleberries.
Add the roux, about a tablespoon at a time, stirring well to incorporate each addition, until the sauce has a thick but still pourable consistency.
Keep warm over very low heat.
REMOVE THE VENISON roast from the oven, discard the kitchen string, and let the roast sit for a few minutes before carving.
To serve, cut the roast into medallions about 1 inch thick.
Arrange them around the center of the individual plates, spoon the sauce over them, garnish with sage leaves, and serve immediately.
Chef
