Roast Peppered Venison Loin
with Blueberry Raisins
24 oz. Venison bonless loin, trimmed, with silver skin removed
½ cup shallots, minced
1 ½ cups wild rice
2 oz. carrot, celery, leek and onion, diced
4 ½ cups chicken broth
1 cup heavy cream
½ cup white peppercorns
2 oz. Butter
15 Juniper berries, crushed
5 shallots, thinly sliced
thyme, dried or bruised
2 cloves garlic, crushed
1. Slice the venison loin into 6-oz steaks and marinate.
2. Rinse the wild rice and parboil in lightly salted water for 4 minutes.
3. Strain the rice and sauté in the butter over a dice of carrot, leek, celery and onion.
4. Add the chicken broth, cover and bake at 300 degrees F. for 1 hour or until tender. Allow to cool.
5. Crush the peppercorns and spread on a plate. Remove the venison steaks from the
Marinade and roll in the pepper until covered.
3 shallots, minced
2 cloves garlic, minced
3 ozs. brandy
2 ozs. red wine vinegar
2 ozs. vermont maple syrup
1 ½ cup white wine
1 qt. venison stock or concentrated jus
1 tblsp. fresh thyme
1 tblsp. beurre manie
1 tblsp. walnut oil
5 ozs. dried blueberries
1. Caramelize and remove the venison steaks from the heat.
2. Add the shallots and cook until brown, then add garlic and stir.
3. Add the brandy and flambé. Add the vinegar and maple syrup. Reduce to a glaze.
4. Add the wine and reduce by one-third before adding the stock, blueberries and thyme.
5. Simmer and skim the fat until reduced by one-half. Strain into a sauce pot and return to simmer.
6. Whisk in the beurre manie and walnut oil and cook until satiny.
7. Finish the venison steaks in the oven at 425 F. until medium rare. Allow to rest for 5 minutes.
8. Saute the wild rice, shallots and cream and simmer for 1 minute. Salt and pepper to taste.