Cervena venison roasted to perfection served on a seasoned crostini topped with caramelized onion marmalade with a splash of Georgia pecan praline sauce
Makes 20 hors d’oeuvres
Cervena Venison Loin
1 loin
olive oil
juniper berries
garlic
salt
pepper
Venison Preparation:
Season loin with salt and pepper and marinate with olive oil, garlic and juniper berries over night. Heat grill or griddle to high and sear on all sides. Transfer to 400 degree oven and continue cooking to medium rare, or desired temperature. Let rest and thinly slice the meat.
Caramelized Onion Marmalade
3-1/2 red onions, cut into 1/4 slices
1/3 cup dry red wine
1/3 cup red wine vinegar
1/3 cup pomegranate juice
1/4 cup packed light brown sugar
1/4 cup honey
1 teaspoon salt
1/2 teaspoon pepper
Onion Marmalade Preparation:
Combine red onions, red wine, red wine vinegar, pomegranate juice, brown sugar, and honey over medium heat stirring constantly, until sugar is dissolved. Season with salt and pepper and then simmer until the consistency of marmalade, about 1 hour. Serve at room temperature.
Honey Praline Sauce
1/4 cup brown sugar
1/4 cup honey
1/4 cup orange juice
1/4 cup pomegranate juice
1/8 cup cranberry juice
1/2 teaspoon salt
Praline Sauce Preparation:
Combine ingredient in a sauce pan over medium heat until sugar is dissolved. Reduce to a simmer and continue cooking until sauce reduces to a syrupy consistency, about 30 minutes.
Spiced Pecans
1-1/2 tablespoons butter
1/2 teaspoon black pepper
1/2 teaspoon salt
1-1/2 cups pecan halves and pieces
Spiced Pecan Preparation:
Preheat oven to 350 degrees F. Melt butter in medium skillet over medium heat. Add pepper and salt, stir to blend. Remove from heat. Add pecans and stir to coat. Transfer to rimmed baking sheet. Bake until pecans are golden, about 8 minutes. Cool. Coarsely chop pecans. (Can be made 2 days ahead. Store airtight at room temperature.)
Crostini
1 loaf French bread, sliced
olive oil
salt and pepper
Crostini Preparation:
Drizzle bread with olive oil and season with salt and pepper. Toast in 350 degree oven until golden brown.
Recipe Assembly:
Top seasoned crostini with 1 teaspoon onion marmalade and 1 piece thinly sliced venison. Drizzle with honey praline sauce and garnish with spiced pecans.
Recipe by: Chef Juliet Green, Charlie Baggs, Inc