Cinnamon Rubbed Venison over root vegetable hash With Juniper scented Demi Glace
Ingredients
- 1 to 2 Lb Trimmed venison Loin
- 1/4 Cup Cinnamon Rub Equal parts: Cinnamon, Cumin, coriander, Mustard Powder, Chili Powder, and oregano
- Salt and Pepper to taste
- 2 Tbsp Chopped Fresh Rosemary
- For hash:
- 1 Cup each: Sweet Potato, Gold or white potato, Turnip, Parsnip, and Carrot. All peeled and cubed.
- 1 Cup Diced Sweet Onion
- 1/4 Cup Chopped Fresh Herbs (assorted)
- 1/4 Cup Chopped Fresh Scallion
- 1/4 Cup coconut oil melted
- Salt and Pepper to taste
- For Demi Glace:
- 1/2 Cup Chopped Fresh Shallots
- 1 Tbsp Juniper berries
- 1 Each Bay leaf
- 1 cup Port Wine
- 2 Tbsp Fresh Rosemary leaves
- 2 Quart Veal or Beef Stock
Instructions
- make the Demi Glace: Heat a little oil in a heavy pot. Saute the Shallots, bay leaves, and Juniper berries until the shallots are translucent. Add the rosemary and Wine. Reduce the liquid by half. Then add 1 quart of stock. Reduce that by half. Then add the remaining stock. Reduce that by 2/3. The final sauce should coat the back of a spoon. It will be thick and sweet.
- Rub the seasonings on the venison Loin. Allow it to marinate for at least an hour, preferably longer (even overnight).
- Make the hash. Heat coconut oil over medium high heat. Add in the onion. Cook for about a minute, stirring occasionally. Add in the rest of the vegetables. Allow them to brown a bit. Then stir again. Turn the heat down to medium and continue cooking. Add a little water if the vegetables are getting too dark. When they get firm, but yielding, add the seasoning. Mix well. Set aside.
- Preheat an oven to 350. Heat some olive oil in a pan over high heat. Sear the Venison in the oil about a minute or 2 per side. When it is evenly browned, transfer it to a sprayed sheet pan. Finish it in the oven. Cook to 125 degrees. and let it rest about 10 minutes.
- When the meat reaches temp, reheat the hash and sauce while the meat is resting. Fold the herbs and scallions into the hash. Slice the venison into thin pieces and serve it atop the hash. Drizzle Demi glace over it. Enjoy it while it's hot.