Roasted Venison with Blackberry Sage Sauce

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by Broken Arrow Ranch
for Rebecca Gray
from American Artisanal
(Rizzoli, 2008)
Serves 4

High-quality meat does not require complex seasonings, which can often mask its true flavor. We prefer to prepare our venison simply and serve it over a complementary sauce.—Broken Arrow Ranch

convert Ingredients
For the sauce
2 cups Zinfandel
1 1/2 pints blackberries, rinsed and well drained
2 cups brown veal demi-glace, or 4 cups low-sodium veal or beef stock that has been boiled until it’s reduced by half
2 tablespoons unsalted butter
Salt to taste
Juice of 1/2 lemon, or to taste
2 sprigs fresh sage

For the venison
1 pound axis venison or antelope boneless loin
Salt and freshly ground black pepper
3 tablespoons oil

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Directions
Make the sauce
1. Pour the wine into a medium-sized saucepan and bring to a boil. Add the blackberries and cook, stirring occasionally, for about 10 minutes, until the berries are soft. Add the demi-glace and bring to a boil. Lower the heat and cook, stirring occasionally for about 10 minutes, until the sauce coats the back of a spoon.

2. Strain the sauce through a sieve and whisk in the butter. Season with salt and lemon juice. Place the sage in the sauce and let it steep for 10 to 20 minutes, or until ready to use. Keep warm. Remove the sage before serving.

Make the venison
1. Meanwhile, roast the venison: Preheat the oven to 400°F (200°C).

2. Season the loin with salt and pepper. Heat the oil in a skillet and brown the meat on all sides. Remove the loin from the pan and let it cool for 10 to 15 minutes.

3. Place the loin on a broiling pan and then into the oven. Roast until the internal temperature reaches 125°F (51°C) on a meat thermometer for rare, or 135°F (57°C) for medium-rare, 10 to 15 minutes. Do not cook past medium-rare, or the venison will become tough and dry. Let the meat rest for 10 minutes.

4. Pour a little of the sauce onto serving plates, slice the loin into 1/4-inch medallions, and fan them on top of the sauce.

Recipe © 2008 by Rebecca Gray. All rights reserved.