Apple Cider Marinated Cervena Venison, Winter Vegetables and Wild Rice Medley, Port Wine and Juniper Reduction
In a large pot, heat the olive oil and sauté the garlic and the shallots until translucent. Add the apple cider vinegar and reduce by half. Add the sugar, bay leaves, peppercorns, juniper berries, and thyme. Bring to a simmer for 10 minutes. Remove from the heat and chill.
Heat the oil in small pot. Add garlic and shallots and sauté until translucent. Add sugar and port, and simmer for 3-4 minutes. Stir in stock, thyme, bay leaves, and juniper berries. Simmer for 20 minutes. Remove bay leaves, transfer to blender and liquefy. Strain, season and reserve in a warm place.
In a pot, bring stock to a simmer and add rice and olive oil. Simmer for 45 minutes and remove from heat. Let stand covered for 10 minutes. Fluff with a fork and season.
In a deep pot, steam butternut squash, acorn squash, pumpkin, parsnip, and sweet potato until tender. In a sauté pan, heat olive oil and sauté vegetables until outside is crispy. Add sugar, cinnamon, nutmeg, allspice, and thyme. Mix with Wild Rice Blend and season.
Trim silver skin from venison racks. Slice venison into portions and combine with Marinade for desired time. Remove venison from Marinade and preheat an oven to 425˚F. In a sauté pan, sear venison until browned and transfer to oven. Remove from oven and reserve in a warm place.
Place Winter Squash Medley in the center of the plate. Arrange Venison portions and drizzle Port Wine and Juniper Sauce around the plate.