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Pan Seared Venison Loin with Blue Cheese and Cassis-Port Demi Glace Recipe

Ingredients

How to make it

  • Season the venison with salt and pepper.
  • Over high heat sear the venison in the oil and butter in an ovenproof sauté pan until browned.
  • Turn over and finish in a 450F oven for a few minutes until medium rare. (Pull a little early, since the fat content is so low they will carry over more than beef does.)
  • Remove venison from the pan and keep warm. (Use caution, as the pan’s handle will be hot) Remove excess fat and return pan to medium heat and add onions and garlic. Sauté until translucent and deglaze with Port and Crème de Cassis. Add the raisins and bay leaf. Reduce by 1/2.
  • Add demi glace and reduce by 1/3. Adjust seasoning.
  • Spoon some sauce on a warm plate, slice Venison and fan over sauce.
  • Serve with 1 1/2 ounces of Blue Cheese per serving.

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thepoint Hagerstown, MD

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