Pan Roasted Venison with Crushed Blackberry-Ancho Chile Sauce and Sweet Potato-Toasted Pine Nut Polenta

Name: Pan Roasted Venison with Crushed Blackberry-Ancho Chile Sauce and Sweet Potato-Toasted Pine Nut Polenta
Prep time: 1 h 26 min
Cook time: 1 h 26 min
Total time: 1 h 26 min
Yield: 4
Cuisine: Global
Ingredients: 3 ancho chiles; 1 Tbsp black peppercorns; 237 milliliters fresh blackberries; 1 medium carrot, finely diced; 2 celery stalks, finely diced; 1 liters chicken stock; 1 liters chicken stock, vegetable stock, or water; 237 milliliters cranberry juice concentrate; 59 milliliters dark brown sugar; 1 Tbsp chopped fresh cilantro; 4 sprigs fresh thyme; 1 teaspoon minced garlic; 2 cloves garlic, finely chopped; 118 milliliters gin; 8 juniper berries; 4 servings Olive oil; 59 milliliters toasted pine nuts; 118 milliliters Port; 237 milliliters Port; 1 large red onion, finely chopped; 237 milliliters red wine; 4 servings Salt; 4 servings Salt and freshly ground pepper; 1 sweet potato, cooked, peeled, and mashed; 3 Tbsps unsalted butter; 4 Tbsps unsalted butter; 680 grams venison tenderloins; 710 milliliters boiling water; 473 milliliters yellow cornmeal; 2 smalls yellow onions, finely diced

Pan Roasted Venison with Crushed Blackberry-Ancho Chile Sauce and Sweet Potato-Toasted Pine Nut Polenta might be just the beverage you are searching for. This recipe covers 65% of your daily requirements of vitamins and minerals. One portion of this dish contains about 71g of protein, 72g of fat, and a total of 1898 calories. This recipe serves 4. If you have sweet potato, venison tenderloins, port, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 26 minutes. It is a good option if you're following a gluten free diet.

Instructions

Whisk together the gin, Port, red wine, thyme, and juniper berries in a medium shallow baking dish.

Ingredients you will need

Juniper Berries

Red Wine

Thyme

Port

Gin

Equipment you will use

Baking Pan

Whisk

Add the venison and turn to coat. Marinate at room temperature for 20 minutes.

Ingredients you will need

Venison

Remove from marinade and pat dry.

Ingredients you will need

Marinade

Heat olive oil in a large saute pan over high heat. Season the venison with salt and pepper and cook on 1 side until golden brown, about 3 to 4 minutes. Turn over, reduce heat to medium and continue cooking for 3 to 4 minutes.

Ingredients you will need

Salt And Pepper

Olive Oil

Venison

Equipment you will use

Frying Pan

Plate with the Sweet Potato-Toasted Pine Nut Polenta, drizzled with the Crushed Blackberry-Ancho Chile Sauce.

Ingredients you will need

Sweet Potato

Ancho Chili Pepper

Blackberries

Pine Nuts

Polenta

Sauce

Brush a little oil on a baking sheet and set aside.

Ingredients you will need

Cooking Oil

Equipment you will use

Baking Sheet

Heat 1 tablespoon of olive oil in a medium saucepan over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the onions and garlic and cook until soft.

Ingredients you will need

Garlic

Onion

Add stock or water plus salt, increase heat to high and bring to a boil. Slowly whisk in the cornmeal with a wire whisk.

Ingredients you will need

Cornmeal

Stock

Water

Salt

Equipment you will use

Whisk

Once all of the cornmeal is whisked in turn the heat to low and continue cooking, mixing with a wooden spoon, until the mixture begins to pull away from the sides of the pan. Stir in the mashed sweet potato and butter and mix until combined. Stir the pine nuts into the mixture, season with salt and pepper and pour the mixture into the prepared baking sheet. Cover the top with plastic wrap and refrigerate until firm and chilled.

Ingredients you will need

Salt And Pepper

Sweet Potato

Pine Nuts

Cornmeal

Butter

Wrap

Equipment you will use

Baking Sheet

Plastic Wrap

Wooden Spoon

Frying Pan

Remove from the refrigerator and cut into triangles, circles, or squares.

Heat oil in a large saute pan, season the polenta slices with salt and pepper, and saute on both sides until golden brown.

Ingredients you will need

Salt And Pepper

Polenta

Cooking Oil

Equipment you will use

Frying Pan

Melt the butter in a medium non-reactive saucepan over medium heat. Cook the celery, carrot, and onions until soft.

Ingredients you will need

Butter

Carrot

Celery

Onion

Equipment you will use

Sauce Pan

Add the peppercorns, port, red wine, cranberry juice, ancho puree, brown sugar, and stock and cook over high heat, stirring occasionally, until reduced by half. Strain into a clean pot, add the blackberries, and cook over medium heat until the blackberries are soft, using the back of a fork, gently crush the blackberries. Season with salt, to taste.

Ingredients you will need

Cranberry Juice