Venison

When the seasons begin to change (and let's be honest, fall tends to come a little later for Florida), I am inspired to make dishes that reflect the weather. Some of Bo's fondest memories are going deer hunting with his mom and dad when he was a little boy. As I have mentioned in a previous post about fishing and having a garden, it is such a great feeling for me when you can eat something you have grown (or shot, or caught). Anyway...sorry PETA. Even though Bo and I have not been able to go hunting since we have been in Florida, we are fortunate enough to have family bring us fresh game. Bo's father, Marc, and uncle (Puncle) have both given us amazing venison sausage and loin. Just prior to Halloween, I tried a new recipe, and it turned out to be amazing. It is from Jamie Oliver.

10 juniper berries, crushed with the side of a knife
3 sprigs fresh rosemary, leaves picked and chopped
Salt and pepper
2 pounds venison loin in 1 large piece, trimmed
Olive oil
1 bulb garlic, unpeeled
Water
1 wineglass of good-quality red wine, like Pinot Noir

Combing the juniper berries and rosemary, add a pinch of salt and pepper, then sprinkle over a board. Rub the venison all over with olive oil before rolling it across the board and pressing it into the flavorings. Heat an ovenproof frying pan over a high heat and add a glug of olive oil. Sear the venison for a couple of minutes on all sides, then remove the pan from the heat. Add the smashed garlic bulb and any leftover flavorings from the chopping board. Shake everything together, pour in a splash of water to cool things down and place in the oven. Cook according to your liking - about 8 minutes will give you medium venison.

Take the venison out of the oven and let it rest on a plate, covered loosely with foil. Pour away any excess fat. Squash the garlic cloves with a fork and discard the skins. Mix the garlic with the herbs in the pan and place on the heat. Pour in the red wine, simmer until it has reduced by half and then add the butter. Stir with a wooden spoon, scraping up all the sticky, meaty goodness from the bottom. As soon as the sauce comes together, take the pan off the heat, correct the seasoning and stir in another knob of butter. Carve the venison into desired-thickness. Pour any resting juices from the plate back into the pan, then pour your gravy through a sieve over the meat.