Apple Cider Marinated Cervena Venison, Winter Vegetables and Wild Rice Medley, Port Wine and Juniper Reduction

Adapted by
January 2008
Yield: 6 Servings


Venison Marinade
2 tablespoons olive oil
1 tablespoon chopped garlic
1 tablespoon chopped shallot
2 cups apple cider vinegar
¾ cup brown sugar
6 bay leaves
1½ tablespoons black peppercorns
3 tablespoons juniper berries
3 tablespoons chopped fresh thyme
Port Wine and Juniper Sauce
1 teaspoon olive oil
1 tablespoon minced garlic
¼ cup minced shallots
1 teaspoon sugar
1 cup Port
3 cups veal stock
¼ cup dried thyme
2 bay leaves
2 tablespoons juniper berries
salt and pepper
Wild Rice Blend
2¼ cups chicken stock
¾ cup long grain rice
¾ cup wild rice
1½ tablespoons olive oil
salt and pepper
Winter Squash Medley
1 cup diced butternut squash
1 cup diced acorn squash
1 cup diced pumpkin
1 cup diced parnsip
1 cup diced sweet potato
½ cup olive oil
½ cup brown sugar
1 tablespoon cinnamon
½ tablespoon nutmeg
½ tablespoon allspice
1 bunch fresh thyme, chopped
salt and pepper
6 pounds Cervena venison racks


For the Venison Marinade

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.

For the Port Wine and Juniper Sauce

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.

For the Wild Rice Blend

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. 

For the Winter Squash Medley

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. 

For the Venison

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. 

To Assemble and Serve

Place Winter Squash Medley in the center of the plate. Arrange Venison portions and drizzle Port Wine and Juniper Sauce around the plate.