Recipes : Pastrami Spice-Encrusted Venison with Huckleberry Ketchup : Food Network

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Pastrami Spice-Encrusted Venison with Huckleberry Ketchup
Recipe courtesy Emeril Lagasse, 2000

Ingredients
2 tablespoons coriander seeds
2 tablespoons mustard seeds
2 tablespoons white peppercorns
2 tablespoons allspice berries
6 to 8 dried red chiles
2-inch piece dried gingerroot
2-inch piece cinnamon stick
6 dried bay leaves
4 tablespoons Kosher salt
1 cup juniper berries
4 tablespoons sugar

1 (4-pound) venison loin, trimmed of excess fat and silver skin
1/4 cup vegetable oil
Huckleberry ketchup, recipe follows

Directions
In a spice mill or with a mortar and pestle, grind the
spices and sugar into a paste, working in batches as necessary. Combine the ground
spices in a small bowl.
On a sheet of plastic wrap place the venison loin and lightly dust on all sides
with the pastrami spices, then wrap tightly. Refrigerate the wrapped loin for at
least 12 hours and up to 24 hours.
Preheat oven to 400 degrees F.
In a large saute or roasting pan heat the vegetable oil over high heat. Add the
venison to the pan and sear quickly on all sides, being careful not to burn the

spices. Place the seared venison in the preheated oven for about 45 minutes or
until a thermometer inserted into its center reads 142 degrees F. Remove the loin
from the oven, and let rest covered for 15 minutes before carving and serving with
the Huckleberry Ketchup.

Ingredients
Huckleberry Ketchup:
2 tablespoons vegetable oil
2 medium yellow onions, minced
1 teaspoon minced garlic
12 Roma plum tomatoes, seeded and quartered
3 pounds huckleberries, or blueberries, strawberries, blackberries or any
combination
2 cups dry red wine

1 cup red wine vinegar
2 oranges, zested and juiced
8 juniper berries
3 sprigs fresh thyme
1 teaspoon black peppercorns
2 bay leaves
1 cup brown sugar
2 tablespoons tomato paste
1 teaspoon salt
1/4 cup gin (optional)

Directions
In a large saucepan heat the oil over medium high
heat. Add the onions and cook until they begin to caramelize, about 6 minutes.

Add the garlic and cook 2 minutes, then add the tomatoes and cook, stirring often,
until they start to release some of their moisture, about 5 minutes. Add the
huckleberries to the pot, reduce the heat to medium low, and cook for 5 minutes.
Add the remaining ingredients, except the gin, and stew over medium heat until the
mixture is thick and has reduced in volume by nearly 3/4, about 15 to 20 minutes.
Stir in the gin and cook an additional 3 minutes.
Strain the ketchup into a small bowl and allow to cool before serving.
Yield: about 1 1/2 cups