Roasted Fallow Venison
|Venison tenderloin||1 1⁄2 Pound, trimmed of silver skin|
|Applewood smoked bacon/Other smoked bacon||3⁄4 Pound, thinly sliced|
|Sage leaves||1 Tablespoon (For Garnish)|
|For huckleberry grand veneur sauce|
|Butter||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Minced shallots||1⁄2 Cup (8 tbs)|
|Huckleberry jam||1⁄3 Cup (5.33 tbs)|
|Pinot||1 Bottle (1 l)|
|Huckleberries||1⁄3 Cup (5.33 tbs) (Fresh Or Frozen)|
PREHEAT THE OVEN to 450°F FOR THE SAUCE, first make a roux.
In a small saucepan, melt 1/4 cup of the butter.
Add the flour and cook over low heat for 6 minutes, stirring constantly.
Set aside to cool.
WRAP THE VENISON LOIN in bacon, slightly overlapping the slices; the ends do not need to be wrapped.
Tie the bacon-wrapped loin with kitchen string, securing it well.
HEAT A HEAVY, OVENPROOF saute pan or skillet over high heat and sear the venison well on all sides, 4 to 5 minutes in all.
Transfer the skillet to the oven and reduce the temperature immediately to 350°F Roast the venison to the desired doneness, about 12 minutes for medium rare (130°F internal temperature), 15 minutes for medium (140°F).
FINISH THE SAUCE while the venison is roasting.
Heat the remaining 3/4 cup butter in a large skillet, add the shallots, and cook over medium-high heat until they begin to soften, 1 to 2 minutes.
Stir in the huckleberry jam and continue cooking until it begins to bubble and is slightly caramelized, 2 to 3 minutes.
Slowly pour in the pinot noir, bring to a boil, and boil until reduced by half, 12 to 15 minutes.
WHEN THE WINE has reduced, stir in the huckleberries.
Add the roux, about a tablespoon at a time, stirring well to incorporate each addition, until the sauce has a thick but still pourable consistency.
Keep warm over very low heat.
REMOVE THE VENISON roast from the oven, discard the kitchen string, and let the roast sit for a few minutes before carving.
To serve, cut the roast into medallions about 1 inch thick.
Arrange them around the center of the individual plates, spoon the sauce over them, garnish with sage leaves, and serve immediately.