By Clif Family
- 1 fresh venison loin, cleaned and trimmed
- 3 Tbsp coarse sea salt, plus additional to taste for vegetables, sauce and garnish
- 3-4 sweet potatoes, medium size, peeled and cut into 1×1 inch pieces
- 1 lb. Brussels sprouts, stems trimmed and cut in half length-wise
- 1 red onion, trimmed, cut in half and into larger wedges
- 4 Tbsp Clif Family Extra Virgin Olive Oil, divided
- ¼ cup red wine
- 1 cup chicken stock (can substitute with vegetable or beef)
- ½ cup Clif Family Apple Mostarda
- 2 Tbsp butter, unsalted and softened to room temperature
- To taste fresh lemon juice, sea salt
- Preheat oven to 425F. Remove venison loin from refrigerator and place on baking tray and season liberally with about 3 tablespoons of salt. Allow meat to rest at room temperature while preparing vegetables.
- Toss all prepared vegetables in a bowl, drizzling with 2 tablespoons olive oil and salt to coat. Transfer seasoned vegetables to baking tray(s) in one layer with minimal overlap. Allow vegetables to roast in hot oven 12-15 minutes until tender but underdone. Remove from oven and set aside to cool. Allow oven door to remain ajar to lower temperature at 250F.
- Heat a large empty cast iron skillet atop range. Once the pan is HOT, lay the venison loin into the DRY hot pan. Once the loin is sizzling inside the pan, add 2 tablespoons olive oil. Sear on all sides to a rich brown color, transfer to a baking tray and into 250F oven. Cooking time will depend upon on loin sizing and doneness preferences; if loin is as thick as your wrist, it will require 15-20 minutes of cooking, thinner loins 10-15 minutes. Test doneness by gently squeezing the loin, if it feels raw it will need more cooking time. Venison loin is very lean and therefore should not feel firm to touch or else you run the risk of overcooking. Once you feel the loin is cooked properly, remove from oven and allow to rest at least 8-10 minutes prior to carving.
- Adjust oven setting to turn the broiler on. Reheat the pan used to sear the venison on the burner. Once the pan is hot, add red wine to deglaze tasty cooking bits until wine reduced. Add chicken stock and continue to reduce to about ½ cup. Reduce heat to a gentle simmer adding apple mostarda and stir to incorporate.
- Return the vegetables to the oven, under the broiler and roast until caramelization has occurred, about 4-7 minutes. Just prior to carving the venison, add butter to the mostarda in small amounts until has emulsified into a sauce, remove from heat and adjust seasoning with lemon juice and salt.
- Carve the loin into desired thickness, transfer to platter, season with salt and surround with roasted vegetables. Ladle your delicious savory mustard sauce on the venison slices as a perfect complement to both the meat and vegetables.
- Pull the cork of Clif Family Petite Sirah that screams for a flavorful game dish and enjoy!