Ingredients

Venison Loin:

Ask butcher for fresh venison loin or backstrap. This recipe is for two 6-8 ounce loins. Recommend 6-8 ounces per person. 

2 6-8 ounces venison loin

4 ounces salted butter

4 ounces olive oil

4 cloves garlic

4 sprigs thyme and/or rosemary

Kosher salt and pepper

Cherry Gastrique:

1 cup sugar

1 cup water

1 cup sherry vinegar

1 cup dried cherries

2 cups hot water

2 cloves garlic, peeled

2 small shallots, peeled

4 sprigs thyme and/or rosemary

Salt and pepper to taste

Directions 

Dry the venison with a paper towel, season with salt and pepper. Place heavy bottomed pan over a high heat, adding the butter and olive oil. When butter is melted and oil is slightly smoking, place the venison in the pan. Reduce heat to low. Add garlic and herbs (this may cause some popping, carefully continue). Flip your strap after the first side is nicely caramelized. Use large metal spoon to baste with oil/butter mixture until internal temperature of 140°F. Set aside to rest and slice.

Place the cherries in the hot water to reconstitute. In a heavy bottomed sauce pot place sugar, water, vinegar, garlic, herbs, and shallot. Reduce by half, remove herbs, garlic, and shallot, add the reconstituted cherries, and bring to boil. Cool to room temp. Should be slightly thick and sauce like. Serve with the venison.

Serving Suggestions: Serve with peas, carrots, sautéed greens, roasted mushrooms, or potatoes. Enjoy with DAOU Estate Soul of a Lion.