Servings: 6
Preparation: 20 min
Cooking time: 30 min
Ingredients
Sauce
- 750 ml (3 cups) red wine
- 60 ml (¼ cup) honey
- 2 whole garlic cloves
- 2 sprigs Soeurs en vrac thyme
- 1 Soeurs en vrac bay leaf
- 310 ml (1 ¼ cups) game or veal stock
- 40 g (¼ cup) each of Soeurs en vrac dried currants, dried apricots, and dried cranberries
Venison
- 1 venison loin (500 g / 1 lb)
- 6 venison chops (115 g / ¼ lb each)
- 60 ml (¼ cup) roasted pumpkin seeds
- 60 ml (¼ cup) a mixture of Soeurs en vrac dried currants, dried apricots, and dried cranberries
Photo: Martin Tremblay.
Preparation method
Sauce
In a heavy-bottomed saucepan, combine red wine, honey, garlic cloves, thyme sprigs and bay leaf. Bring to a boil and reduce until you have about 250 ml (1 cup) of liquid. Add game or veal stock and reduce further until sauce coats the back of a spoon.
Let cool to room temperature before adding dried fruits (if the liquid is too hot, the fruits will cook and lose their texture; if it’s too cold, the fruits won’t rehydrate properly). Strain the sauce.
Venison
Preheat the oven to 205°C (400°F).
In a large skillet, heat the oil over medium-high heat. Sear the venison for about 3 minutes on each side. Remove the pan from the heat, add the butter, and coat the meat. Finish cooking in the oven for 7 to 8 minutes.
Serve the venison topped with the dried fruit sauce and accompanied by mashed sweet potatoes. Garnish with pumpkin seeds and dried fruits.
Recipe from the book, Dingue