- 4
Ingredients
- For the venison:
- 1 venison loin, trimmed of fat and silverskin, about 1 lb.
- 4 tbsp. vegetable oil
- 2 tsp. chopped fresh thyme
- 1 tsp. coarsely cracked black peppercorns
- 3/4 tsp. kosher salt
- For the sauce:
- 3 tbsp. vegetable oil
- 1/2 lg. yellow onion, coarsely chopped
- 1 celery rib, coarsely chopped
- 2 carrots, coarsely chopped
- 1/2 Granny Smith apple, diced (no need to core)
- 1 c. Cakebread Cellars zinfandel
- 1/2 c. ruby port
- 3 c. chicken stock
- 1 sprig fresh thyme
- 1/2 c. plus 2 tbsp. fresh huckleberries or frozen wild Maine blueberries, thawed
Preparation
Step 1
For the venison:
1. Rub the venison with 2 tbsp. oil, thyme, peppercorns, and salt. Let stand for 1 hour at room temperature.
2. Preheat oven to 500°.
3. Heat a large, ovenproof skillet on high. Add the rest of the oil.
For the sauce:
1. Heat the oil in a 4-qt. saucepan on high.
2. Add onion, celery, carrots, and apple. Saute over high heat, stirring often, until the vegetables caramelize slightly, 10-15 minutes.
3. Add the zinfandel and port. Simmer briskly until reduced to a syrup, about 15 minutes.
4. Add the chicken stock, thyme, and ½ c. berries. Simmer until reduced to a sauce consistency, about 30 minutes.
5. Strain through a fine sieve, pressing on the solids. You should have about ½ c. sauce.
6. Return the sauce to a small saucepan and add the remaining 2 tbsp. berries.
To serve:
1. Slice the venison about ¼-inch thick.
2. Arrange the venison on dinner plates and spoon the sauce around it, not over it.
3. Pair with Cakebread Cellars zinfandel or another fruity, full-bodied red wine.