Roasted loin of venison

Yields: 4 servings

Ingredients

• 1 dry shallot, minced
• 1 large onion, minced
• 1 clove fresh garlic, minced
• ½ cup wild blueberries
• ½ cup gooseberries
• cup Saskatoon berries
• ½ cup red currants
• ½ bottle Cuvee du Diable mead
• 1 tablespoon wild flowers honey, unpasteurized
• ½ cup beef/ venison stock
• 1 tablespoon white wine vinegar
• 1 teaspoon star anise
• 1 teaspoon fresh ginger, grated
• salt
• 3 tablespoon butter, unsalted
• 4 pieces Venison loin (200 grams)

Preparation time is 1 hour and 45 minutes.
Ease of preparation is easy.

Directions

1. Sauce: In a small saucepan over medium heat, melt 1 tablespoon of butter. Add shallot and garlic, when lightly colored , pour honey and let caramelize. Add white wine vinegar, honey-mead, let reduce, then add stock, let reduce again for 3 minutes. Drain through a sieve and return to saucepan. Add half the spices and half of each berries.
2. Chutney: In a skillet over medium heat, cook together the onion, remaining berries, white wine vinegar, honey and spices. Let simmer for 1/4 of an hour, then reserve.
3. Venison: In a seared skillet place salted loins in a small amount of butter and olive oil, 2 minutes each side. Remove from skillet and let stand in a warm place. In the skillet combine the reserved sauce with the remaining butter.
4. In hot plates place individual loins. Add some chutney, then pour sauce on top.