Serves 4, Belgian recipe. Use large cast iron pan. Ryan Haupt made this QED!

also check out  http://honest-food.net/category/northern-european/

Serve with pinot noir /gamay / chianti.

  • 1 ½ LB venison backstrap or loin (filet mignon or pork loin). Salt and rest at room temp for 30 min.
  • 3 TB butter
  • Pomegranate seeds for garnish

SAUCE

  • 1 shallot minced
  • 1 shot (1.5 ounces) of gin
  • ¼ C demi-glace or reduced beef broth
  • 1 tsp ground juniper berries
  • 2 tsp fresh rosemary chopped
  • ½ C sour cream or creme fraîche

COOKING

  • Heat butter in pan, med-hi. Sear venison on each side, 3-4 min per side depending on how thick the loin. Remove from pan and let it rest on cutting board.
  • Add shallot to pan, saute for 2 min. Turn off heat, add gin. High heat, stir with wooden spoon to deglaze pan.
  • Add rosemary and  crushed juniper, then demi-glace broth. Cook down until reduced (4-5 min until spoon leaves a trail).
  • Turn off heat. When stops bubbling, add creme fraîche.
  • Slice venison loin into medallions, lay down some sauce, place medallions on top. Add fresh cracked pepper and pomegranates .

From Williams Sonoma savoring Italy. 2-3 hours, cast iron pot, stove top. Serves 4

  • 3 lbs venison meat cut into 2″ pieces: dust with flour (½ C) – salt & pepper to taste
  • 2 TB unsalted butter & 1 TB olive oil. Heat in cast iron pot, over medium heat brown meat (about 15 min). Transfer meat to a plate, set aside.

Over medium heat soften chopped vegetables & pancetta (about 5 min):

  • 2 oz pancetta
  • 2 carrots
  • 1 celery stalk
  • 1 yellow onion
  • 1 clove garlic
  • 2 TB parsley
  • 4 fresh sage leaves
  • 1 tsp fresh rosemary

Deglaze pot with 1 C white wine: simmer and stir with wooden spoon about 1 min.

Return venison to pot, add following and cook, covered on low 2 hrs:

  • 2 C meat stock
  • 1 C chopped tomatoes (if use 14 oz can,  use juice from can with meat broth to make 2 C broth)
  • 1 TB capers chopped
  • 2 whole cloves

Remove meat with slotted spoon. Use hand mixer to puree sauce. If sauce too thin, boil to reduce. Return meat to pot, sprinkle with chopped parsley.

Cumberland Sauce

March 28, 2012

Mormor’s recipe. approx 1 Cup. Serve with venison, lamb…

  • 1 orange zested and juice squeezed
  • 1 lemon, zested and juice squeezed

Use potato peeler to peel citrus, 1″ long strip sliced into 1/8th strips. Cover with water and boil 5 min, drain, save peels.

  • 1 tsp sugar
  • 1/3 C ruby port wine or madeira
  • 2 TB red currant jelly
  • 2 tsp cornstarch

Boil juice, jelly, wine, reduce heat, add cornstarch. Simmer until clear, add rinds.

(Another version is 3/4 C Port, 2 TB jelly, pinch cayenne & cinnamon)