Description
Indulge in a gourmet experience with our Pink Roasted Venison recipe, paired with savory Blueberry Jam and Creamy Polenta. Learn how to create this elegant dish today!
Ingredients
- 2 pounds (907 g) (900 grams) venison loin
- Salt and pepper to taste
- 2 tablespoon s olive oil (30 ml)
- 1 cup blueberry jam (240 ml)
- 1 cup chicken broth (240 ml)
- 1 tablespoon balsamic vinegar (15 ml)
- 1 teaspoon (5 ml) fresh thyme leaves
- 1 cup (240 ml) yellow cornmeal (160 grams)
- 4 cups water (960 ml)
- 1 cup heavy cream (240 ml)
- 2 tablespoon (30 ml) s unsalted butter (30 grams)
- 1/2 cup (120 ml) grated Parmesan cheese (50 grams)
- Salt to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Season the venison loin with salt and pepper on all sides.
- Heat olive oil in an ovenproof skillet over medium-high heat.
- Sear the venison in the skillet for 2-3 minutes on each side until browned.
- Transfer the skillet to the preheated oven.
- Roast the venison for 10-15 minutes or until the internal temperature reaches 130°F (54°C) for medium-rare.
- Remove the venison from the oven and let it rest for 10 minutes.
- In a saucepan, combine blueberry jam, chicken broth, balsamic vinegar, and thyme.
- Simmer the sauce over medium heat for 10 minutes until slightly thickened.
- In another saucepan, bring water to a boil.
- Gradually whisk in the cornmeal, stirring constantly.
- Reduce heat to low and cook the polenta for 30 minutes, stirring frequently.
- Stir in heavy cream, butter, and Parmesan cheese into the polenta until creamy.
- Season the polenta with salt to taste.
- Slice the rested venison loin thinly.
- Serve the venison slices over creamy polenta.
- Drizzle blueberry sauce over the venison.
Notes
- Season the venison loin with freshly ground black pepper and sea salt for a more flavorful taste.
- Allow the roasted venison to rest before slicing to enhance tenderness and flavor.
- Gradually stir in heavy cream and butter to achieve a smooth and creamy polenta consistency.
