steaks and chops
Juniper Spiced Loin of Venison
Cherry and Port Wine Reduction
2 / 1 lb venison loin
6 juniper berries, crushed
sea salt and pepper
1/4 cup olive oil
2/3 cup red wine
1/3 cup apple cider vinegar
1 / 16 oz can bing cherries
1 shallot, minced
1 cloves garlic, minced
2 bay leaves
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bunches of fresh mash
1. Split each loin into two equal parts Drain the bing cherries and set aside, save the juice
to use in the marinade / sauce.
2. Combine the red wine, cider vinegar, cherry juice, shallot, garlic, juniper berries, bay
leaves, thyme and rosemary in a medium bowl, and mix well. Transfer to a large resealable
zip-lock bag, and put the venison tenderloin into the bag. Close tightly, pressing out as
much air as you can. Place meat in the refrigerator to marinate, turning two or three times,
for at least 8 hours.
3. Preheat the oven to 375 degrees F. Remove meat from marinade, season with salt and
pepper, place on a rack in a roasting pan.
4. Roast in the oven for about 45 minutes to your desired degree of temperature, for
medium rare, the internal temperature of the loin should be at least 135 degrees F, when
taken with a meat thermometer. Let the roast stand for 10 to 15 minutes before serving.
5. While the tenderloin roasts, heat marinade in a saucepan over medium heat. Simmer
until the liquid is reduced by 1/3, add cherries and cook for another 4 minutes.
6. To Serve, split each portion in half, place the 2 halves in the center of the serving plat,
spoon the sauce around it and garnish with fresh Mach, as shown. I serve it with hand
turned carrots, zucchini and sliced boiled purple potatoes to maintain the exotic feel of the
dish, but sweet potato will work well too.
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