Had a dinner party last night and tried a new taste. This is Caribbean influence. Did this with fresh venison back strap. It was a big hit. NO LEFTOVERS!
1 Tablespoon ground clove
1 Tablespoon ground allspice
1 Tablespoon ground nutmeg
1 Tablespoon ground cardamom
1 Tablespoon cayenne pepper
1/4 Tablespoon ground cinnamon (go easy on this as it can overpower a dish)
2 Tablespoons kosher salt
1 Tablespoon fresh cracked black pepper
2 Tablespoons of brown sugar
Place all incredients into gallon sized zip lock and add olive oil to make a thick paste. Place loin in bag and make sure it is completely coated. Marinate for minimum 24 hours; 48 is best.
Orange sauce
6 cups of beef stock
1 large jar orange marmalade
10 whole cloves
Take ingredients and place in a sauce pan and reduce 3/4 until it is nearly a syrup. Strain and keep warm.
Take venison loin and sear evenly on all sides. Finish in oven at 400F. You want the meat to be 140F for medium rare. Use a probe thermometer to watch temp. Pull meat and allow to rest on cutting board. Deglaze pan with beef stock and add fresh mushrooms and saute. Slice meat into medallions. Cover with orange sauce and enjoy mushrooms on the side.
Best,
Steve
1 Tablespoon ground clove
1 Tablespoon ground allspice
1 Tablespoon ground nutmeg
1 Tablespoon ground cardamom
1 Tablespoon cayenne pepper
1/4 Tablespoon ground cinnamon (go easy on this as it can overpower a dish)
2 Tablespoons kosher salt
1 Tablespoon fresh cracked black pepper
2 Tablespoons of brown sugar
Place all incredients into gallon sized zip lock and add olive oil to make a thick paste. Place loin in bag and make sure it is completely coated. Marinate for minimum 24 hours; 48 is best.
Orange sauce
6 cups of beef stock
1 large jar orange marmalade
10 whole cloves
Take ingredients and place in a sauce pan and reduce 3/4 until it is nearly a syrup. Strain and keep warm.
Take venison loin and sear evenly on all sides. Finish in oven at 400F. You want the meat to be 140F for medium rare. Use a probe thermometer to watch temp. Pull meat and allow to rest on cutting board. Deglaze pan with beef stock and add fresh mushrooms and saute. Slice meat into medallions. Cover with orange sauce and enjoy mushrooms on the side.
Best,
Steve
