Yield: 4 to 6 servi
|1||Venison loin (or 2 lb backstrap)|
|½ cup||Apple Cider|
|2 cups||Dried cherries|
|1||Pear, finely chopped (unpeeled)|
|½ cup||Peeled, diced jicama|
½ - 1 c Cleaned, roasted green chiles Instructions:
1. Preheat oven to 400F. Rinse and dry the venison. Tie with a string so that it is of uniform thickness. Lightly season woth salt and pepper. Heat a saute pan with a thin coating of olive oil.
2. When the oil is hot, brown the venison on all sodes, then place the venison in the oven for 15 to 20 minutes, until medium rare.
Allow the venison to sit at room temperature for at least 20 minutes before slicing thinly to serve. 3. Place apple cider in a small saucepan over moderate heat. Add dried cherries and remove from heat when liquid is hot, not boiling.
Cover pan with lid and set aside, off heat, until cherries are plumped and soft, about 20 minutes.
4. Add chopped pear, jicama and chilies to cherries. There should be little or no liquid left in pan; drain if necessary.
Source/Author: Kelowna Daily Courier / typo Bob Shiells Notes:
To serve as a main course on a buffet, arrange sliced venison on a bed of greens, such as arugula, with the salsa on the side. To serve as an hors d'oervre, place each slice of venison on a thin slice of French baguette. Top with a leaf of arugula and a small amount of salsa. From: Bob Shiells Date: 09-21-94