Ingredients
- 1 1/2 to 2 pounds venison strip loin, about 2 inches in diameter, trimmed
- 1/2 cup Port wine
- 3 (3-inch) strips orange peel
- 1/2 teaspoon coarsely ground black pepper
- 1/4 teaspoon ground allspice
- 1 bay leaf
- 1 sprig fresh thyme
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1/4 cup cold butter, divided
- 1 tablespoon minced shallots
- 1/2 teaspoon minced garlic
- 1/4 cup sugar
- 1 (3-inch) cinnamon stick
- 1/2 cup demi-glace
- 1 1/2 cups gooseberries
Directions
Place venison in a zip-top plastic bag or other sealable, nonreactive container. Combine Port, orange peel, pepper, allspice, bay leaf, and thyme, and pour mixture over the venison. Seal and refrigerate. Allow venison to marinate overnight, turning occasionally.
Preheat oven to 400 degrees F.
Remove venison from the marinade, reserving marinade. Season all sides of the loin with salt and freshly ground black pepper. Heat the olive oil in a large, oven-proof skillet over high heat. Sear the loin in the hot oil on all sides (1 to 2 minutes). Place the skillet in the oven and bake for 17 to 20 minutes or until desired degree of doneness. The venison will be medium-rare when it reaches 125 degrees F on an instant-read thermometer. Remove the venison loin from the skillet and allow meat to rest for 10 minutes before slicing.
Add 1 tablespoon of butter to the skillet used to brown the venison. Heat over medium-high heat until melted. Add shallots and garlic. Cook, stirring constantly, for 30 seconds or until softened. Add reserved marinade, sugar, and cinnamon stick to the shallot mixture. Bring mixture to a boil and cook until mixture is reduced by half, about 3 to 4 minutes. The sauce should be thick and syrupy. Add demi-glace and gooseberries, and bring to a low simmer. Cook sauce at a low simmer until berries are softened and the sauce is thickened and coats the back of a spoon, 5 to 7 minutes. Remove the orange peel, bay leaf, thyme, and cinnamon stick from the sauce. Adjust seasonings with salt and pepper. Remove the sauce from the heat and stir in the remaining 3 tablespoons of butter. Serve warm with sliced venison.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 7 reviews
By cc.rider@sbcglo...
Tulsa, OK
on August 16, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Fantastic recipe - I highly recommend it with compliments to Chef Lagasse. The only things I changed were 1 the use of blackberries instead of gooseberries (can't find gooseberries, 2 roasting the shallots before preparing the recipe, and 3 being careful not to add too much orange peel - a little goes a long way.
A tip: It is very important to cook the meat properly and avoid overcooking. A meat thermometer is your friend on this recipe. Remember that the temp of the meat will actually rise slightly after you remove it from the oven, so take that into consideration when you check the temp before removing from your oven.
By graceylove2cook
new orleans
on December 05, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is the first time i have attempted to cook deer meat. A friend gave me a deer tenderloin, and I had no idea what to do with it. I have tried quite a few of Emeril's recipes before..being from new orleans...and decided to give this one a go. This is now one of my favorites. The meat was perfectly cooked. You could cut the meat with a fork. My boyfriend and friend loved it. We ate it all.
By stobewon_9425748
orange park, FL
on November 12, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Absolutely marvelous! I used a cast iron skillet to brown loin and charred it so well the smoke alarms went off! I think that charring helped make the wonderful results. Demi-glace wasn't available so I made my version by sauteing shallots, carrots and celery then adding low sodium beef broth and about 1/2 cup dry sherry. I cooked this down until I had a little more than 1/2 cup then strained it and returned to pot where I added 1 tablespoon of cornstarch mixed with 1 tablespoon of water to thicken before adding to marinade mixture. Gooseberries were not available so I used frozen blueberries. The results were so good, I could have eaten the whole 1-1/2 pounds of loin if I didn't have to share it with my daughter and her husband (who was the hunter. I served dish with mashed potatoes. Can't wait to make the rest of the backstrap which is in the freezer!
Read all 7 reviews