What makes this recipe special is the venison is basted with an apple-cinnamon cider, giving the peppery character of the venison a deeply autumnal flavor.
About Sam Beall
Sam Beall was the proprietor of Blackberry Farm in Tennessee and the author of a book by the same name, The Blackberry Farm Cookbook. A graduate of the California Culinary Academy, he worked at the French Laundry and Cowgirl Creamery before returning to the farm to oversee its food and wine programs. Blackberry Farm has earned three James Beard Awards and was named Travel + Leisure's #1 Resort in North America in 2011.