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Yield: 4 servings
Marinade:
- 1/8 cup whole cumin seeds
- 1/8 cup whole coriander seeds
- 1/4
cup whole juniper berries
- 1/4
cup black peppercorn
- 1 bay leaf
- 1 cup picked fresh sage, washed and dried
- 2 cups 100% olive oil
- 4 portions boned venison saddle loin (8 ounces each)
Combine the cumin, coriander, juniper, peppercorn and bay leaf
in a medium saute pan and toast over medium heat. Stir and shake
the pan for about three minutes. Be careful not to burn the ingredients.
The idea is to bring out the natural oils and flavors.
In a small sauce pan heat the oil to about 200 ° F. and pull
off the stove. Carefully add the sage and the toasted ingredients.
Let the mixture cool.
Set the venison in a shallow casserole pan or bowl. Pour the marinade
over the venison and toss well to coat. Cover and refrigerate for
at least six hours or up to 24 hours.
Maple Crust:
- 1/4
cup maple sugar
- 1/4
cup light brown sugar
- 2 Tablespoons salt
- 1/2
cup soft unsalted butter
- 1 Tablespoon ground cumin
- 1 Tablespoon ground coriander
Combine all the ingredients together in a bowl and stir until well
combined. Cover and set aside until needed.
Cooking the Venison
- Kosher salt and freshly ground black pepper
- 2 Tablespoons 100% olive oil
- 4 Tablespoons unsalted butter
Pre-heat a broiler.
Remove the venison from the marinade. Season each portion of venison
all over with salt and freshly ground black pepper.
Heat two tablespoons olive oil in a large sauté pan over
high heat. Add the venison and sear each side until golden brown,
about two minutes per side. Reduce the heat to medium. Add the butter
to the pan. When the butter is melted and sizzles, baste the meat
using a large soup spoon, for about one minute.
Transfer the venison to a broiling rack. Spread 1/4
inch layer
of the maple crust over the top of each portion of venison. Caramelize
the crust under the broiler for about one minute. Let the meat rest
for about three minutes before serving.
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