Cervena Venison Loin with “Texas Gin”

Adapted by StarChefs.com
April 2011
Yield: 8 Servings


Texas Gin Spice
2 ounces juniper berries
1 ounce coriander seeds, lightly toasted
¼ ounce grains of paradise
½ ounce orris root
¼ ounce cubeb berries
¼ ounce sarsaparilla
½ ounce dried hibiscus
½ ounce cocoa nibs, lightly toasted
½ ounce pecans, lightly toasted
¼ ounce grapefruit zest
¼ ounce lime zest
Cervena Venison Loin
1 Cervena venison loin, trimmed
extra virgin olive oil
Spring Onions
1 ounce spring onions, trimmed
extra virgin olive oil
Salt and freshly ground black pepper
To Assemble and Serve
extra virgin olive oil
Crushed sea salt


For the Texas Gin Spice:

Combine all of the ingredients for the Texas Gin Spice and grind to a rough powder in a spice grinder.

For the Cervena Venison Loin:

Rub the trimmed venison loin with olive oil, and then rub the loin liberally with the Texas Gin Spice, reserving some of the spice for later use. Roast the venison on a rack in an oven to medium rare.

For the Spring Onions:

Blanch the onions in salted water. Toss the warm spring onions in olive oil, salt, and pepper.

To Assemble and Serve:

Thinly slice the Cervena Venison Loin and fan on a plate. Arrange the Spring Onions over the venison. Sprinkle the venison and the Spring Onions with additional Texas Gin Spice. Drizzle with extra virgin olive oil. Finish the plate with crushed sea salt.