Recipe: Pan-Roasted Venison with Cherry-Port Reduction
The lush and green Pacific Northwest is famous for its wild salmons, oysters, and beers, but that's just the tip of the gastronomic iceberg.
Its forests are home to game and berries that turn up in countless recipes. Chef Dan Stone highlights this pan-roasted venison dish from one of our favorite recreational classes, The Pacific-Northwest: American Regional Favorites.
Yield: Serves 8 to 10
- (4-pound) boneless venison loin
- Canola oil
- ¼ cup butter
- Preheat oven to 375º F -
- Trim the venison of any external sinew or silver skin. Season both sides of the venison with salt and pepper, and heat sauté pan filmed with canola oil on high. -
- Sear both sides of the venison until a rich brown color is achieved. -
- Tilt the pan so the venison is off the heat and the area closest to the handle is still on the flame and add the butter. As the butter melts begin to spoon it over the venison. Turn the venison and repeat process. -
- Drain off excess butter and place pan in a pre-heated oven. Roast for 25 to 30 minutes, or 135º F internal temperature. -
- Allow the venison to rest, and then carve across the grain. Serve with warm Cherry-Port reduction.
Yield: about 1½ cups
- 1½ cups dried pitted cherries
- 3 cups Port wine
- 2 cups veal stock
- 1½ tablespoon chopped fresh thyme
- ¼ teaspoon chopped fresh rosemary
- 1 piece of cheesecloth
- 1½ tablespoons cold butter, diced -
- Combine cherries, Port and veal stock in a small saucepan, bring to a boil and reduce heat to medium flame. -
- Allow port to reduce by one fourth -
- Wrap herbs in cheesecloth and tie off; place in the sauce and continue to reduce. -
- When the liquid has reduced by half, remove herbs and remove sauce from heat. Whisk in the cold butter until it is completely emulsified.