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Venison With Bourbon And Chutney Sauce

Western.Chefs's picture
  Venison loin 3 Pound
  Olive oil 4 Tablespoon
  Freshly ground black pepper 1
  Plums/Mangoes 1 Pound, diced into 1/2 inch pieces
  Apples 1 Pound, diced
  Tomatoes 1 Pound, diced
  Onions 4 Medium, diced
  Garlic 2 Clove (10 gm), minced (Large Cloves)
  Golden raisins 1 Pound
  Wine vinegar 2 1⁄2 Cup (40 tbs)
  Mace 1⁄4 Teaspoon
  Apple pie spice 1⁄4 Teaspoon
  Ginger 2 Tablespoon
  Packed light brown sugar 2 2⁄3 Cup (42.67 tbs)
Bourbon chutney sauce
  Bourbon 1⁄2 Cup (8 tbs)
  Chutney 2 Cup (32 tbs)
  Veal demi glace/Brown sauce 2 Cup (32 tbs)
  Pepper white To Taste

Preheat the oven to 350°.
Rub all sides of the venison in oil.
Roll in black pepper.
In a large skillet brown the venison.
Place the skillet in the oven for 15 to 20 minutes or until the loin is medium rare.
Remove it from the oven and set it aside to rest on a warm platter.
Prepare the chutney.
In a large saucepan mix together all of the chutney ingredients except the sugar.
Simmer for 30 minutes.
Add the sugar and simmer until thick.
Wipe the skillet with a paper towel.
Pour in 1/2 cup of the bourbon, the chutney, and the demiglace, and bring the mixture to a boil.
Season with pepper to taste.
Set the sauce aside.
Slice the venison into 1/2-inch thick pieces.
Serve the venison with a swathing of the bourbon sauce.
Demi-glace is a rich, brown sauce traditionally made from espagnole sauce, Madeira, and brown stock.
It's available in gourmet stores.

Recipe Summary

Main Dish

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