- 20
Ingredients
- 1 1/2 teaspoons chopped fresh rosemary
- 1 teaspoon coriander seeds
- 1 large garlic clove
- 1 1/2 teaspoons extra-virgin olive oil
- 1 lb. venision loin
- 1 cup port
- 1/2 cup dried cranberries
- 1/4 cup sugar
- 1 (5-inch) sprig fresh rosemary
Preparation
Step 1
Grind 1 teaspoon rosemary with coriander seeds and garlic with a mortar and pestle to make a paste, then stir in 1/2 teaspoon oil.
Pat venison dry and put in a bowl, then rub with paste. Season well with pepper, then cover and chill 20 minutes.
Put oven rack in middle position and preheat oven to 450°F. Heat a well-seasoned cast-iron skillet over high heat until hot, then add remaining teaspoon oil, tilting skillet to coat evenly. Season venison well with salt, then brown, turning once, about 6 minutes total.
Transfer skillet to oven and roast venison until an instant-read thermometer inserted diagonally into center registers 125°F, 7 to 10 minutes. Put 2 layers of foil on a work surface and transfer venison to foil. Cool to room temperature, about 1 hour, then wrap in foil and chill until cold, about 2 hours.
While venision cools, put roasting pan over a burner, then add wine and deglaze pan by boiling, stirring and scraping up any brown bits with a wooden spoon, 1 minute. Transfer mixture to a 2- to 2 1/2-quart heavy saucepan. Add cranberries, sugar, and rosemary and boil until liquid is reduced to about 2 cups, 15 to 20 minutes. Discard rosemary sprigs (do not discard any leaves that have fallen off stems). Transfer mixture to a food processor and pulse until coarsely chopped. Transfer to a bowl and chill, uncovered, until cold, about 1 1/2 hours.
Cut chilled venision with a carving knife or an electric meat slicer diagonally. Roll up each slice into a cornet (cone) shape and pierce in center with a toothpick to secure. Fill opening of each cornet with about 1/2 teaspoon port sauce.
Cut venison into 1/4-inch-thick slices and serve with sauce.