Roasted Venison Loin with Wild Huckleberry Sauce

So I’ve definitely done plenty of entrée meals these past couple of weeks, but I will definitely put up a baking/dessert recipe soon! But warning you now, the next few will be cooking-based ones. Sorry in advance! But if you’d like some old dessert recipes, check out some of my older recipes! This recipe is venison with a beautiful huckleberry sauce! Many people are hesitant to eat deer (I am as well most of the time), but I really enjoyed this recipe because the venison we got was high-quality, and its flavor perfectly complimented the huckleberry

Ingredients:

·      1 venison loin

·      Salt

·      Pepper

·      1 small onion, chopped

·      1 carrot, chopped

·      1 small celery stalk, chopped

·      3 cups huckleberries

·      2 tbsp AP flour

·      2 cups apple cider

·      2 tbsp red wine vinegar

·      4 cups brown veal stock

·      Salt

·      Pepper

·      Butter

·      Parsley

Preheat the oven to 350ºF. Pat dry and season the venison with salt and pepper. Heat some oil in a large pan over medium-high heat, add the venison, and sear for a minute on each side. Remove the pan from the heat, place the venison on a wire rack over a sheet pan, and place the venison in the oven until the internal temperature of the venison reaches 128ºF, about 15-20 minutes. Remove from the oven and let the meat rest. While the venison is roasting, pour off all but 2 tbsp of the fat from the pan, add the onions and carrots to the pan over medium-high heat, sauté until caramelized, then add the celery and cook until softened. Add 2 cups huckleberries and 2-4 tbsp butter and cook until soft. Sprinkle the flour into the pan and cook for 2-3 minutes. Add the cider to deglaze the pan and cook while stirring frequently until it has reduced to a thick marmalade. Stir in the vinegar and cook for 2-3 minutes, add the stock, and bring the mixture to a boil until reduced, about 20-30 minutes. Strain the sauce into a clean saucepan, bring the sauce to a boil, skim off any fat/scum, and add salt and pepper to season. Slice the venison and place on a heated platter. Spoon a bit of sauce over the meat and sprinkle the plate with the remaining 1 cup huckleberries and some chopped parsley. Enjoy!!!