ROAST VENISON LOIN w/SPICED DATE GLAZE

By BobD

Ingredients

• 6 SERVINGS
• Roast Loin of Venison With Spiced Date Glaze with Braised White Root Vegetable
• • 13/4 teaspoons ground cinnamon
• • 1 teaspoon ground star anise
• • 3/4 teaspoon ground nutmeg
• • 21/2 to 3 pounds boneless venison strip loin, well trimmed, and silver skin removed
• • 11/2 cups orange juice
• • 3 tablespoons extra-virgin olive oil
• • 2 cloves garlic, peeled and crushed + 1 whole garlic clove
• • 2 sprigs fresh thyme
• • 11/2 teaspoons finely grated orange zest
• • 1/4 teaspoon black peppercorns
• • 3/4 pound fresh dates or approximately 1/2 pound dried dates
• • 1 tablespoon sherry wine vinegar
• • Braised White Root Vegetables (recipe follows)
• Once roasted, the meat is glazed with the perfumed mixture before serving. Earthy root vegetables are a nice counterpoint.

Details

Servings 6
Adapted from dartagnan.com

Preparation

Step 1

1. Stir together cinnamon, star anise, and nutmeg, and set spice mix aside.

2. Combine venison with ½ cup of the orange juice, 2 tablespoons of the oil, 2 teaspoons of the spice mix, 2 cloves crushed garlic, 1 sprig thyme, 1 teaspoon orange zest, and peppercorns in a resealable plastic bag or bowl. Seal or cover, and refrigerate overnight, or for at least 4 hours.

3. Soak dates in enough warm water to cover until skins peel off easily, 15 to 20 minutes. Pit dates and combine them, in a small saucepan, with remaining cup of orange juice, the vinegar, 1 teaspoon of the spice mix, the garlic clove, thyme sprig, ½ teaspoon of the orange zest, and ½ teaspoon salt. Bring liquid to a simmer over medium heat, and poach dates until they are quite tender, and resemble a compote, about 30 minutes. Discard garlic and thyme. Purée dates and poaching liquid in a food processor or electric blender until smooth. Taste to adjust seasonings. Scrape into a container, cool, cover, and refrigerate if not using right away. Sauce may be made several days ahead, and refrigerated until needed.

4. Prepare Braised White Root Vegetable (below)

5. Preheat oven to 350° F.

6. Drain venison from marinade, blot dry, and season with salt and pepper. Heat the remaining tablespoon of oil in a roasting pan over high heat. When it is almost smoking, adjust heat down slightly, add venison and sear both sides for 1½ to 2 minutes. Transfer to oven, and roast for about 20 minutes for medium-rare. Turn meat occasionally during cooking.

7. Remove venison from oven and pan, and allow to rest for 4 minutes.

8. Preheat broiler.

9. Generously coat roast with date sauce, and run under a broiler for 2 to 3 minutes.

10. Place vegetables in the center of a warm platter. Cut venison into 12 slices and arrange on top of vegetables. Serve remaining date sauce on the side.

BRAISED WHITE ROOT VEGETABLES
Ingredients

• Zest of ½ orange, pith removed, cut in julienne
• 1 tablespoon lemon juice
• 2 tablespoons extra-virgin olive oil
• 3 medium turnips, quartered
• 3 salsify, cut into 1½ X ½ X ½-inch segments
• 1 small celery root, cut into ½-inch dice
• 12 pearl onions
• ½ teaspoon spice mix
• 1 clove garlic
• 1 sprig thyme
• Salt and freshly ground black pepper to taste
• 12 icicle radishes, cleaned and greens removed, if available, otherwise omit
• 3 Belgian endive, quartered lengthwise
• ½ cup chicken stock

Directions

1. Bring a small pot of water to a boil, and add julienned orange zest. Boil for 2 minutes, drain and blot dry. Set aside.

2. Sprinkle lemon juice over turnips, salsify, and celery root, and toss to prevent discoloration.

3. Heat oil in a large skillet over medium heat. Add turnips, salsify, celery root, onions, spices, garlic, thyme, orange zest, and salt and pepper, and sweat for 5 minutes without letting them take color. Add radishes and endive, and sweat 5 minutes longer.

4. Pour in stock, bring to a boil, cover pan, adjust heat down, and braise vegetables at a simmer until turnips and celery root are tender when pierced with a knife, about 15 minutes. Remove cover, raise heat, and toss vegetables until all liquid evaporates from the pan, about 5 minutes. Taste to adjust flavors.