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Venison with Berry Demi-Glace<\/p>\nVenison with Berry Demi-Glace<\/p>\n
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1-2 Caribou\/Moose (Venison) Tenderloins<\/p>\n
1 T. Salt<\/p>\n
1 T. Pepper<\/p>\n
1 tsp. all purpose Wildside Seasoning<\/p>\n
1 T. Coriander<\/p>\n
1 tsp. Cayan Pepper<\/p>\n
\u00bc lb. butter<\/p>\n
Thyme or Herb Infused Olive Oil<\/p>\n
1 lb. Blackberries, Cherries or Raspberries (depending on availability)<\/p>\n
1 cup port wine<\/p>\n
1 Qt. veal or beef stock<\/p>\n
1 Qt. chicken stock<\/p>\n
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To make the Demi-Glaze, take veal\/beef stock and chicken stock, mix together and reduce by 2\/3.\u00a0 A quart of each stock will do.\u00a0 When the stock is reduced add the berries, salt and pepper, a cup of Port wine, and some cayan pepper.\u00a0 Add seasonings to your specific tastes.\u00a0 This process may take up to an hour so be patient.\u00a0 Put the Dem-Glaze aside.\u00a0 Mix the Coriander, sea salt, black pepper, Cayan pepper and Wild Side Seasoning. Take the Caribou Tenderloin and rub the dry seasoning into the tenderloin generously.\u00a0 Heat a cast iron skillet with olive oil and sea salt until smoking hot.\u00a0 Place the tenderloin into the pan and sear all the way around until browned.\u00a0 Place the whole pan with the tenderloins into the oven at 450-500 degrees for 10-12 minutes depending on how rare you like your venison.\u00a0 I prefer very rare, so 10 minutes is plenty of time.\u00a0 Do not make this dish well done or the venison will be dry and tough. Remove from oven and slice into 1 inch slices and place on a plate.\u00a0 Get the Demi-Glaze and spoon generous portions on each side of the tenderloin and drizzle over the top as well.<\/p>\n","protected":false},"excerpt":{"rendered":"
Venison with Berry Demi-Glace 1-2 Caribou\/Moose (Venison) Tenderloins 1 T. Salt 1 T. Pepper 1 tsp. all purpose Wildside Seasoning 1 T. Coriander 1 tsp. Cayan Pepper \u00bc lb. butter Thyme or Herb Infused Olive Oil 1 lb. Blackberries, Cherries or Raspberries (depending on availability) 1 cup port wine 1 Qt. veal or beef stock 1 Qt. chicken stock To make the Demi-Glaze, take veal\/beef stock and chicken stock, mix together and reduce by 2\/3.\u00a0 A quart of…<\/p>\n