- 6
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.
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.