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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 saut� 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 saut� pan over medium heat , add the oil.� When the pan is hot, add the shallots, garlic and berries.� Season with salt and pepper.� Saut� 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