Wine Style: Vintage Port
Pairing: Venison
Sommelier: Andrea Eby
Andrea Eby is currently an Italian Wine Scholar Program Developer and Online Instructor for the Wine Scholar Guild and an Educator Training Program Assessor for WSET. She previously held the title of Director of Operations for CAPS Manitoba.
Juniper Crusted Venison
1 ½ lb venison loin
1 tbsp juniper, crushed
1 tsp each ground coriander, ground cumin, sea salt and cracked pepper
1 tbsp olive oil
2 cloves garlic
2 sprigs thyme
2 tbsp butter
1 shallot, finely diced
1 cup Ruby Port
2 tbsp blackberry jam
Directions: Remove venison loin from refrigerator 30 minutes before cooking. Combine ground spices on a plate. Roll venison loin in spices to ensure even coating. Place a large cast iron pan over medium-high heat. Add the olive oil. When the oil is hot, lay in venison loin away from you. Add the 1 tablespoon butter, garlic and thyme, and baste the venison while searing on all sides (including ends) about 4 to 5 minutes. Remove from pan and set on a rack to rest. Reduce pan to medium-low heat. Add the shallots and sauté until soft, about 2 minutes. Add the Port and jam and reduce until half of original volume. Finish with remaining butter. Strain the sauce. Slice venison into medallions and drizzle sauce over top.
