| |
Venison Loin with Cherry Chile Salsa | |
|
Ingredients
1 venison loin (or 2 lb. back strap)
1/2 c apple cider
2 c dried cherries
1 pear, finely chopped (unpeeled)
1/2 c peeled, diced jicama
1 c cleaned roasted green chilies
Directions
Preheat oven to 400F. Rinse and dry the venison. Tie with a string so that it is of uniform thickness. Lightly season with salt and pepper. Heat a sauté 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.
| |
| |
