📝 About This Recipe
This dish captures the essence of the American wilderness, pairing the lean, silky texture of premium venison with the tart complexity of mountain-foraged huckleberries. A velvety port wine reduction balances the earthiness of the meat, while hints of juniper and fresh thyme provide a fragrant, forest-floor aromatic profile. It is a masterclass in Contemporary American fine dining, celebrating seasonal harvesting and the sophisticated interplay between savory game and dark fruit.
🥗 Ingredients
The Venison
- 1.5 lbs Venison Backstrap (Loin) (trimmed of all silver skin, at room temperature)
- 2 teaspoons Kosher Salt (plus more to taste)
- 1 tablespoon Black Peppercorns (coarsely cracked)
- 4 pieces Juniper Berries (toasted and crushed into a fine powder)
- 2 tablespoons Grapeseed Oil (for high-heat searing)
- 3 tablespoons Unsalted Butter (cold, for basting)
- 4 sprigs Fresh Thyme
- 2 cloves Garlic (smashed)
Huckleberry-Port Sauce
- 1.5 cups Fresh or Frozen Huckleberries (wild blueberries may be substituted)
- 1 piece Shallot (finely minced)
- 1/2 cup Ruby Port Wine (high quality)
- 1/2 cup Venison or Beef Demi-Glace (rich and concentrated)
- 1 tablespoon Balsamic Vinegar (aged)
- 1 tablespoon Cold Unsalted Butter (cubed, for finishing the sauce)
For Garnish
- 1/4 cup Micro-greens or Chervil (for brightness)
- 1 pinch Flaky Sea Salt (such as Maldon)
👨🍳 Instructions
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1
Remove the venison loin from the refrigerator 30-45 minutes before cooking to bring it to room temperature; this ensures even cooking throughout the meat.
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2
In a small bowl, combine the kosher salt, cracked black pepper, and crushed juniper berries. Pat the venison dry with paper towels and coat all sides generously with the spice rub.
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3
Heat a heavy-bottomed stainless steel or cast-iron skillet over medium-high heat. Add the grapeseed oil and wait until it is shimmering and just starting to smoke.
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4
Carefully place the venison loin in the pan. Sear undisturbed for 3-4 minutes per side until a deep, dark crust (the Maillard reaction) has formed.
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5
Reduce the heat to medium. Add the 3 tablespoons of butter, thyme sprigs, and smashed garlic to the pan. As the butter foams, use a large spoon to continuously baste the venison with the aromatic butter for 2-3 minutes.
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6
Check the internal temperature with a meat thermometer; remove the venison from the pan when it reaches 125°F (52°C) for rare or 130°F (54°C) for medium-rare.
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7
Transfer the venison to a warm plate or cutting board and tent loosely with foil. Let it rest for at least 10 minutes to allow the juices to redistribute.
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8
While the meat rests, pour off the excess fat from the skillet, leaving about a teaspoon of drippings. Add the minced shallots and sauté for 1 minute until translucent.
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9
Deglaze the pan with the Ruby Port, scraping the bottom with a wooden spoon to release the flavorful browned bits (fond). Simmer until the liquid is reduced by half.
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10
Stir in the demi-glace and 1 cup of the huckleberries. Simmer gently for 5 minutes until the sauce thickens and the berries begin to burst.
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11
Stir in the balsamic vinegar. Remove from heat and whisk in the cold cube of butter to give the sauce a glossy, professional finish. Season with salt to taste.
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12
Slice the rested venison against the grain into 1-inch thick medallions. The center should be a consistent rosy pink.
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13
Fan the slices on warmed plates. Spoon the huckleberry-port sauce over the meat, garnish with the remaining fresh berries and micro-greens, and finish with a sprinkle of flaky sea salt.
💡 Chef's Tips
Always remove the silver skin thoroughly, as it becomes tough and chewy when cooked. Do not overcook venison; because it is extremely lean, it becomes dry and 'gamey' if cooked past medium-rare. If you cannot find wild huckleberries, frozen wild blueberries are the best substitute due to their similar size and acidity. Resting the meat is the most critical step—cutting it too soon will cause all the juices to run out, leaving the meat dry. Use a high-quality demi-glace; it provides the body and 'mouthfeel' essential for a fine-dining sauce.
🍽️ Serving Suggestions
Pair with a robust, earthy Pinot Noir or a Syrah to complement the dark fruit and game flavors. Serve alongside a silky parsnip purée to provide a sweet, creamy contrast to the tart sauce. Roasted root vegetables like heirloom carrots or glazed cippolini onions add a beautiful textural element. For a classic pairing, add a side of wild rice pilaf with toasted pecans. A crisp arugula salad with a light lemon vinaigrette can help cut through the richness of the demi-glace.