Ease of Preparation: Medium
Time of Preparation: 45 minutes
Yield: 4 servings, as a small main
You’ve never had elk like this before! The rich, bitter notes of cacao are balanced by the bracing acidity of juniper berries. A sauce of sweet-tart blueberries and deep, dark coffee pushes the flavor balance even further!
Ingredients:
Cacao Nib Crusted Venison:
- 1 cup (240 ml) Cacao nibs
- 2 tablespoons (30 ml) juniper berries
- 1 ½ tablespoons (22.5 ml) kosher salt
- ½ tablespoon (7.5 ml) cracked black pepper
- 1 16-ounce (454 g) venison loin
- 2 tablespoons (30 ml) olive oil, divided
Blueberry Coffee Demi-Glace:
- 1 cup (240 ml) demi-glace
- 1 cup (240 ml) cold brew coffee
- 2 tablespoons (30 ml) fine espresso powder
- 1 cup (240 ml) blueberries
- 1 tablespoon (15 ml) butter
- 2 tablespoons (30 ml) balsamic vinegar
- 2 tablespoons (30 ml) sugar
Glazed Carrots:
- 12 heirloom carrots, peeled and trimmed with 1 inch (2.5 cm) of the greens still on
- ¼ cup (60 ml) butter
- ¼ cup (60 ml) brown sugar
- 1 bunch chives
- 1 teaspoon (5 ml) chili flakes
Method:
Preheat oven to 325 F (160 C).
For the Cacao Nib Crusted Venison:
In the bowl of a mortar and pestle, combine the juniper, cacao, salt, and pepper. Use the pestle to crush all together into a coarse meal.
Preheat a cast iron pan over medium heat.
Rub the venison loin with half of the olive oil and roll in the crushed cacao nib-juniper mixture, pressing to adhere.
Add remaining oil to the cast iron pan and sear the loin on all sides. Once crust has set, transfer the loin to a sheet tray fitted with a wire rack and roast until medium rare, around 8 minutes.
Allow the loin to rest for 10 minutes before slicing.
For Blueberry Coffee Demi-Glace:
In a small saucepan over high heat, bring the cold-brew coffee to boil, add the espresso powder and boil for 2 minutes, then cut the heat and reserve.
In a separate pot, cook sugar and balsamic together for 1 minute, then add demi-glace.
Bring to a simmer, then add the blueberries. Cook 1-2 minutes, until berries have softened slightly.
Strain the espresso-cold brew mixture through a fine sieve and add to the blueberry demi-glace.
Simmer for 10-12 minutes.
Remove from heat and whisk in butter.
For the Glazed Carrots:
In a large pot of boiling salted water, blanch carrots for 5-6 minutes or until almost tender.
In a large skillet over medium heat, combine the butter and brown sugar, season with salt. Cook for 3 minutes to form a caramel.
Add carrots and toss together over the heat until carrots are glossy.
Add chili flakes.
Add the chives and toss gently to combine. Keep warm.
To Serve:
Sliced the venison loin into 4 equal portions. Place on the center for plates. Spoon over prepared demi-glace and place two carrots on each plate.