Title: Loin of Venison with Cherry Chile Salsa
Categories: Game
Yield: 4 Servings
1 Venison loin (or 2 lb
Backstrap)
1/2 c Apple Cider
2 c Dried cherries
1 Pear, finely chopped
(unpeeled)
1/2 c Peeled, diced jicama
1/2 - 1 c Cleaned, roasted
-green
Chiles
Preheat oven to 400 F. Rinse and dry the venison. Tie with a
string so that it is of uniform thickness. Lightly season with salt
and pepper. Heat a saute pan with a thin coating of olive oil.
When the oil is hot, brown the venison on all sides, then place
the venison in the oven for 15 to 20 minutes, until medium rare.
Allow the venison to sit at room temperature for at least 20 minutes
before slicing thinly to serve.
Place apple cider in a small saucepan over moderate heat. Add
dried cherries and remove from heat when liquid is hot, not boiling.
Cover pan with lid and set aside, off heat, until cherries are
plumped and soft, about 20 minutes.
Add chopped pear, jicama and chilies to cherries. There should be
little or no liquid left in pan; drain if necessary.
Source/Author: Kelowna Daily Courier
Notes:
To serve as a main course on a buffet, arrange sliced venison on a
bed of greens, such as arugula, with the salsa on the side. To serve
as an hors d'oervre, place each slice of venison on a thin slice of
French baguette. Top with a leaf of arugula and a small amount of
salsa. --
