Arcticberry Crusted Venison with Cauliflower Ragout, Mocha Reduction

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I didn't make the venison part of this recipe but the ragout and the mocha reduction were delicious. I replaced the venison recipe with filets of pork tenderloin and I rubbed them with Bobby's espresso dry rub. The rub paired perfectly with the mocha reduction. The cauliflower ragout is a perfect background for the meat and sauce with it's silky consistency yummy chunks. It's a great alternative to mashed potatoes. The reduction is subtle and dark and, like I said, it goes great with his espresso rub. I matched the pork and cauliflower ragout with roasted asparagus seasoned with salt, pepper and lemon juice. My guests were quite impressed. If I had easy access to venison, I'd make it happen, but, such is life!