Monday, May 14, 2012

Venison with Sour Cherry Sauce

There are few things better than being gifted an interesting cut of meat. I hadn't made venison before, so I wanted to do something that showcased the flavour of the meat while still complimenting it nicely. This recipe won out for its ease. The original calls for grilling the venison, but due to a lack of grill, I opted to roast instead. The meat was still nicely moist. Due to a last minute change in plans, I ended up marinating this for 48 hours. It was still wonderful.

Two years ago: Shaved Asparagus Pizza

Venison with Sour Cherry Sauce (from The Olive and the Caper)

3 cups dry red wine
1/2 cup balsamic vinegar
1 medium onion, coarsely chopped
2 garlic cloves, minced
2 bay leaves, crumbled
4 sprigs fresh thyme
1/2 tsp salt
1/2 tsp black pepper
1.2kg bone-in loin of venison (I had boneless)
1 cup sour cherries in syrup, drained

1. In large nonreactive dish, stir together wine, vinegar, onion, garlic, bay leaves, thyme, salt, and pepper. Add venison and turn to coat. Cover and marinate in refrigerator overnight, turning 3 or 4 times.
2. Preheat oven to 450F. Saute venison in heavy skillet lightly greased with olive oil until browned.
3. Transfer meat to roasting pan, place in oven, and reduce temperature to 375F. Roast for 30 - 35 minutes or until 140F internal temperature.
4. Meanwhile, strain marinade into medium saucepan. Add cherries, bring to a simmer over medium heat and cook briskly until reduced and thickened into a sauce, 30 - 45 minutes.

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