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Venison: Garlic Studed Roast of Loin with Berry Reduction

Source of Recipe

www.bowhunting.net


List of Ingredients

2 pound venison loin, trimmed
10 cloves of garlic, peeled
2 tbs. olive oil
Salt
Fresh coarse black pepper
1 sweet potatoes, peeled, cut into curls and fried until golden brown
1 tbs. chopped fresh parsley leaves
Drizzle of olive oil
2 tbs. chopped garlic
2 cups assorted berries, washed and stemmed, (sliced if needed)
2 cups veal reduction
1 tbs. honey
2 tbs. butter


Recipe

Make 10 slits in the loin. Stuff each slit with a garlic clove.  Rub the entire loin with olive oil.  Season with salt and pepper.  Heat a large sauté pan, over medium heat.  When the pan is hot, add the venison and sear for 5 to 6  minutes on each side.  Remove from the pan and let rest for a couple of minutes before slicing.

 In a sauté pan over medium heat , add the oil.  When the pan is hot, add the shallots, garlic and berries.  Season with salt and pepper.  Sauté for 2 minutes.  Add the reduction and bring to a boil.  Reduce the heat to medium and simmer for 10 minutes.  Using a hand-held blender puree until smooth.  Strain the sauce, discarding the seeds.  Rinse out the saucepan and place the sauce back into the pan.  Stir in the honey and whisk in the butter.  Yield: 6 to 8 servings