By Bobbie Jo Wasilko
No need to sacrifice a great meal when time is limited. This recipe will have you in and out of the kitchen in no time and your stomach satisfied!
Prep Time: 24 hr
Cook Time: 20 min
- Venison (Substitute Elk, Moose, Antelope) (4 Venison Chops or 2 pound Venison Sirloin, or 2 pound Boneless Loin Roast)
- 1 cup Red Wine, divided in HALF (Pinot Noir or Cabernet Sauvignon)
- 1 shallot, minced
- 2 Cloves Garlic, minced
- 1/2 cup Dried Fruit (cranberries, cherries, blueberries, apricots, raisins, whatever you have on hand)
- 1 cup Venison Stock or Beef Stock (I use More Than Gourmet Brand)
- 2 Tbs Butter
- Oil for Searing the Venison (grape seed oil or vegetable oil)
- Kosher Salt and Pepper (or Montreal Seasoning)
- *24 Hours ahead, salt venison OR season with Montreal Seasoning and refrigerate overnight.
- Preheat the oven to 375.
- In a microwave safe cup, add the dried fruit of your choice and pour a 1/2 cup of the red wine into it.
- Microwave the cup for about 40 seconds and set aside (the warm wine will soften the fruit faster).
- In a small saucepan, heat a few tablespoons oil and add the minced shallot and garlic, sauté over medium heat.
- Add the stock and 1/2 cup red wine to the pot and turn up the heat to medium-high to reduce the liquid.
- While the stock is reducing, re-season the venison with more salt and fresh cracked pepper (omit this step if Montreal Seasoning was used).
- Heat a cast iron pan with oil, and add the venison, and sear on both sides.
- Once the venison is browned on both sides, place the pan in the oven and roast to desired doneness (I suggest no more than medium-rare or 6 minutes for chops, 8-10 minutes for roasts).
- Remove the venison to a cutting board and place the pan back to the stove over high heat.
- Add the cup of red wine and dried fruit, then add the pot of reduced stock/red wine.
- Heat on high for a minute until the sauce thickens.
- Turn off heat and whisk in the butter to give the sauce some shine.
- Serve the sauce with the venison.
- *Season the Venison 24 hours ahead and wrap in saran wrap or a zip lock bag. Bring to room temp 1 hour before cooking.