Pan Roasted Venison With A Tangerine And Roasted Jalapeno Sauce And Sweet Onion And Sage Gratin Food

PAN ROASTED VENISON WITH SPICY CRANBERRY MEXICAN CINNAMON SAUCE

Steps:

• Combine gin, port, thyme and juniper berries in a medium shallow baking dish. Add the venison and turn to coat. Cover and marinate in refrigerator for 30 minutes.
• Heat oil in a large saute pan over high heat until almost smoking. Remove the venison from the marinade and shake off excess. Season with salt and pepper, to taste. Cook on 1 side until golden brown. Turn over, reduce heat to medium and continue cooking until medium-rare, 3 to 4 minutes. Serve with the sauce and Sweet Potato and Plaintain puree.
• Heat butter in a medium saucepan over medium-high heat. Add the onions, celery, garlic, and carrots and cook until soft. Raise the heat to high and add the port, cook until dry. Add the port, cranberry juice, stock, cinnamon, allspice, and cranberries and cook until a sauce consistency is formed. Finish with the cold butter and season with salt and pepper, to taste.
• Preheat oven to 375 degrees F.
• Place potatoes and plantains on a large baking sheet and roast until the potatoes are soft, about 50 to 60 minutes and the plantains are completely black.
• Slice each potato in half lengthwise, scoop out the flesh and place it in the bowl of a large food processor. Peel the plantains and add the flesh to the sweet potatoes. Add the butter, salt, cinnamon and 1/4 cup maple syrup and process until smooth. Add the cream and pulse until combined.
• Place the puree into a medium baking dish and place in the oven for 10 minutes to heat through. Remove and drizzle the top with the remaining 2 tablespoons of maple syrup and serve.

PAN ROASTED VENISON WITH SPICY CRANBERRY MEXICAN CINNAMON SAUCE WITH WHIPPED SWEET POTATOES

Steps:

• Combine gin, port, thyme and juniper berries in a medium shallow baking dish. Add the venison and turn to coat. Cover and marinate in refrigerator for 30 minutes. Heat oil in a large saute pan over high heat until almost smoking. Remove the venison from the marinade and shake off excess. Season with salt and pepper to taste. Cook on one side until golden brown. Turn over, reduce heat to medium and continue cooking until medium-rare, 3-4 minutes.
• Heat butter in a medium saucepan over medium-high heat. Add the onions, celery and carrots and cook until soft. Raise the heat to high and add the port, cook until dry. Add the spices, cranberry juice, and chicken stock. Strain the sauce and discard solids. Return to pan to heat, whisk in the cold butter, stir in cranberries, and heat through. Season with salt and pepper to taste.
• In a bowl mash potatoes with rest of ingredients.

JALAPEñO ROLLED VENISON LOIN

Steps:

• In a large bowl, combine the olive oil, vinegar, onion, garlic, salt, cumin, chili powder, and white pepper.
• Slice halfway through the loin down the length of the loin. Lay the sliced loin on a piece of plastic wrap. Cover with another piece of plastic wrap. With a meat mallet or pounder, flatten the loin to an even thickness, about 1/4 inch. Remove the plastic wrap and put the venison in the bowl with the seasonings. Cover and refrigerate for at least 1 hour and up to 8 hours.
• Remove the venison from the marinade and discard the marinade. Lay the venison out flat and pat the surface dry with paper towels. Spread the cream cheese over the top of the meat. Sprinkle with the jalapeños. Roll up the venison to form a long log and secure with toothpicks if needed.
• Heat an oiled grill pan over medium heat until hot. Add the venison and cook for 8 minutes, turning often, or until the center reaches 165°F. Transfer the venison to a cutting board and let stand for 2 minutes before slicing into rounds. Serve at once.