Venison With Bourbon And Chutney Sauce Recipe
Ingredients
| 3 pounds venison loin | ||
| Olive oil | ||
| black pepper | 1 | |
| 1 pound plums or mangoes, diced into 1/2 inch pieces | ||
| Apples | 1 pound, diced (Chutney) | |
| Tomatoes | 1 pound, diced (Chutney) | |
| Onions | 4 Medium, diced (Chutney) | |
| 2 large cloves garlic, minced | ||
| Golden Raisins | 1 pound (Chutney) | |
| Wine vinegar | 2 1/2 Cup (16 tbs) (Chutney) | |
| Mace | 1/4 Teaspoon (Chutney) | |
| Apple pie spice | 1/4 Teaspoon (Chutney) | |
| Ginger | 2 Tablespoon (Chutney) | |
| 2 2/3 cups packed light brown sugar | ||
| Bourbon Chutney Sauce | ||
| Bourbon | 1/2 Cup (16 tbs) (Chutney) | |
| Chutney | 2 Cup (16 tbs) (Chutney) | |
| 2 cups veal demi-glace or brown sauce | ||
| Pepper white | 1 (Chutney) | |
Directions
Preheat the oven to 350°.
Rub all sides of the venison in oil.
Roll in black pepper.
In a large skillet brown the venison.
Place the skillet in the oven for 15 to 20 minutes or until the loin is medium rare.
Remove it from the oven and set it aside to rest on a warm platter.
Prepare the chutney.
In a large saucepan mix together all of the chutney ingredients except the sugar.
Simmer for 30 minutes.
Add the sugar and simmer until thick.
Wipe the skillet with a paper towel.
Pour in 1/2 cup of the bourbon, the chutney, and the demiglace, and bring the mixture to a boil.
Season with pepper to taste.
Set the sauce aside.
Slice the venison into 1/2-inch thick pieces.
Serve the venison with a swathing of the bourbon sauce.
Demi-glace is a rich, brown sauce traditionally made from espagnole sauce, Madeira, and brown stock.
It's available in gourmet stores.
Rub all sides of the venison in oil.
Roll in black pepper.
In a large skillet brown the venison.
Place the skillet in the oven for 15 to 20 minutes or until the loin is medium rare.
Remove it from the oven and set it aside to rest on a warm platter.
Prepare the chutney.
In a large saucepan mix together all of the chutney ingredients except the sugar.
Simmer for 30 minutes.
Add the sugar and simmer until thick.
Wipe the skillet with a paper towel.
Pour in 1/2 cup of the bourbon, the chutney, and the demiglace, and bring the mixture to a boil.
Season with pepper to taste.
Set the sauce aside.
Slice the venison into 1/2-inch thick pieces.
Serve the venison with a swathing of the bourbon sauce.
Demi-glace is a rich, brown sauce traditionally made from espagnole sauce, Madeira, and brown stock.
It's available in gourmet stores.
Chef
