Garlic Seared Venison with Fruit Reduction

This recipe will feed 10 or 12 people. It can easily be halved.
Cast and Crew:
4 venison loins
1 bulb of garlic, yes, a whole bulb
1 small onion or a couple of shallots
olive oil
red wine
sugar free strawberry preserves
sugar free raspberry preserves
(any other berry preserve to replace the above, make sure it’s sugar free)
beef or venison stock (recipe at bottom)

Take your 4 loins and lay them in a container of some sort–a pyrex 9×13 works well for this. Peel and dice a good 1/3 cup of garlic cloves, set aside 1 clove then using the rest of your garlic, chop it very finely and using the side of your butcher knife, drag the flat of the knife over the garlic to smush it until it is very soft, scrape into a small bowl and add a scant 3 tbsp salt and about the same amount of freshly ground pepper. Mix in enough olive oil to make a nice paste, not too thick. Spread 1/2 of this over the top of the venison and allow to sit for 20-30 minutes. Roll the meat over and spread the paste on the other side and allow to sit for another 20-30 minutes. I don’t put it in the fridge but if you’re worried, put it in.

While the venison sits, dice and saute the remaining clove of garlic with 1/2 finely chopped onion or shallots in 2 tbsp each olive oil and hormone-free butter until the onion is transparent. Add in about a cup of red wine, I used Pinot Noir, and then stir in some sugar free berry preserves, I used about 1/2 c each of strawberry and seed-free raspberry. Mix well with a wooden spoon and then add 2 cups of beef or venison stock. Simmer over med-low heat to blend flavors and reduce.
While the sauce is simmering, grab the venison and a big frying pan. Heat the pan over med-high heat and add enough olive oil to cover the bottom of the pan. We want the oil really hot but not quite smoking. Gently lay the loins in the pan and sear them on each side until crispy and brown. I try to make these round pieces of meat have 4 sides and sear them that many times for maybe 5 minutes each but this depends on your pan, your stove, etc. If they get a little too brown, don’t worry, it will still be delicious. The outside should be dark brown and crispy.
Slice the loins into circles on a cutting board and put them on a serving platter then pour or spoon some of the reduction over the top. Serve the rest of the reduction in a gravy boat.
Beef (or venison) Stock:
2 soup bones
2 c water
salt-to taste
pepper-to taste
1 stick celery with tops
1/2 onion
a couple of garlic cloves
Toss all of it into a sauce pan, bring to a boil over high heat, reduce heat and simmer for 30-45 minutes until the fat and flavor from the bones has infused the water with flavor.

About Bettina Colonna Essert

Illuminated Magdalene High Priestess and facilitator of empowerment and healing circles for girls and women, including a monthly Red Tent Temple. BA in English, minor in anthropology. Waldorf homeschool mom. Reiki master, cranial sacral therapist, herbalist, menstruvist, feminist, epicurian.
This entry was posted in food, recipes, recipes-main course, recipes-meat. Bookmark the permalink.

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