Roasted Venison with Balsamic Blackberry Sauce

Recipe by David Leite

For the blackberry-balsamic vinegar reduction

• 2
  cups
  balsamic vinegar
• 1/2
  cup
  packed light brown sugar
• 1
  tablespoon
  zested orange zest (from 1 orange)
• 1
  sprig thyme
• 1
  pint
  plus 12 whole fresh blackberries

For the blackberry maple syrup

• 1
  pint
  fresh blackberries
• 2
  cups
  pure maple syrup
• 2
  cups
  bourbon
• 1
  cup
  firmly packed light brown sugar
• 1 1/2
  tablespoons
  lemon zest (from 1 lemon)
• 1
  tablespoon
  grated orange zest (from 1 orange)
• 8
  black peppercorns
• 1
  sprig thyme

For the roasted venison

• 2
  tablespoons
  olive oil
• 1
  pound
  venison loin (454 g) or two (8-ounce | 227-g) venison loin steaks
• 2
  teaspoons
  coarsely ground black pepper
• 1/2
  teaspoon
  kosher salt
• 1
  shallot, cut into 1⁄8-inch-thick (3-mm) rings (about 1⁄4 cup)
• 1/2
  medium
  orange, thinly sliced
• 1
  sprig oregano
• 2
  garlic cloves
• 3
  tablespoons
  blackberry-balsamic vinegar reduction
• 1
  tablespoon
  blackberry maple syrup
• 1
  teaspoon
  sea salt

Make the blackberry-balsamic vinegar reduction

• In a medium saucepan, combine the balsamic vinegar, brown sugar, orange zest, thyme sprig, and 1 pint of fresh blackberries. Bring the mixture to a gentle simmer over medium heat. Continue to cook, stirring occasionally, until the liquid has reduced by half, which typically takes about 45 minutes. This slow reduction process allows the flavors to intensify beautifully.
• Once reduced, remove the saucepan from the heat and let it stand for 15 minutes to cool slightly and allow the flavors to further meld. During this time, carefully cut the remaining 12 whole blackberries in half, preparing them for the final addition to the reduction.
• Place a fine mesh strainer over a clean bowl or a 1-quart (946-ml) jar. Pour the vinegar reduction through the strainer, pressing lightly on the solids with a spoon to extract as much liquid as possible. Discard the strained solids. Stir in the halved fresh blackberries. The reduction is now ready to use, or you can cover it and store it at room temperature for up to 3 days, allowing its complex flavors to deepen.

Make the blackberry maple syrup

• While the balsamic reduction is cooling, prepare the blackberry maple syrup. In another medium saucepan, combine all the ingredients for the blackberry maple syrup: 1 pint fresh blackberries, 2 cups pure maple syrup, 2 cups bourbon, 1 cup firmly packed light brown sugar, 1 1/2 tablespoons lemon zest, 1 tablespoon grated orange zest, 8 black peppercorns, and 1 sprig thyme. Bring this mixture to a simmer over medium heat and cook until the syrup has reduced by approximately half, which will take about 50 minutes. This process infuses the syrup with vibrant fruit, citrus, and a hint of spice.
• Remove the saucepan from the heat and allow the syrup to stand and cool for at least 1 hour. This resting period is crucial for the flavors to fully develop and for the syrup to thicken slightly.
• Similar to the balsamic reduction, place a fine mesh strainer over a clean bowl or a 1-quart (946-ml) jar. Pour the cooled maple syrup through the strainer, ensuring all solids are removed. Discard the solids. The blackberry maple syrup is now ready to drizzle over your venison or to be stored at room temperature for up to 3 days, perfect for future culinary adventures.

Make the roasted venison

• In a medium skillet, warm the olive oil over medium heat until it shimmers gently. Ensure your venison loin or steaks are at room temperature for even cooking.
• Season the venison generously with coarsely ground black pepper and kosher salt. Place the venison in the heated skillet and sear it on all sides until a beautiful golden-brown crust forms, typically about 8 minutes in total. This searing locks in the juices and develops rich flavor.
• Add the sliced shallot to the skillet and cook for about 2 minutes, stirring occasionally, until it becomes tender and lightly golden brown. The shallots will add a delicate onion flavor to the pan drippings.
• Carefully arrange the thinly sliced orange rounds, oregano sprig, and whole garlic cloves around the venison in the skillet. Continue to cook for 4 minutes, flipping the orange slices halfway through to ensure they caramelize evenly and release their aromatic oils.
• Spoon the prepared blackberry-balsamic vinegar reduction over the venison. Continue cooking, basting the meat frequently with the reduction mixture in the skillet. Cook until the venison reaches your desired level of doneness. For a perfect medium-rare, aim for an internal temperature between 130° and 140°F (54° and 60°C), which usually takes about 4 minutes of basting. A meat thermometer is highly recommended for precision.
• Once cooked to your preference, transfer the venison to a clean cutting board. Allow it to rest for at least 10 minutes (and ideally 15-20 minutes). This crucial resting period allows the juices to redistribute throughout the meat, resulting in a more tender and succulent final product.

To serve the roasted venison

• While the venison rests, add the blackberry maple syrup to the pan drippings remaining in the skillet. Stir gently over low heat for about 1 minute until well combined, creating a luxurious pan sauce.
• Slice the rested venison against the grain into thick, succulent medallions. Arrange the slices on a serving platter, sprinkle with a touch of sea salt, and generously drizzle with the warm, aromatic pan sauce. Serve immediately with your chosen accompaniments for a truly memorable meal.

One of the delightful aspects of this recipe is that you’ll likely find yourself with a generous amount of both the blackberry balsamic vinegar reduction and the blackberry maple syrup. Far from being a problem, this is a wonderful opportunity to explore new culinary avenues! Here are a few suggestions to inspire you. We’d also love to hear your creative ideas in the comments below!

For the Blackberry-Balsamic Vinegar Reduction:

• Craft Sophisticated Cocktails: This reduction is an exceptional base for shrub cocktails. Its sweet and tart profile adds depth and complexity to spirits.
• Elevate Your Vinaigrette: Substitute this flavored reduction for regular balsamic vinegar in your favorite homemade vinaigrette. It will bring a unique fruity and savory dimension to salads, especially those with goat cheese, walnuts, or fresh berries.
• Versatile Glaze for Other Meats: Don’t limit its use to venison! This reduction would be absolutely incredible with pan-roasted duck breast, pork tenderloin, or even grilled chicken. Its deep flavor can transform simpler proteins into gourmet dishes.
• Cheese Board Companion: Drizzle a little over aged cheeses like Parmesan or sharp cheddar for an elegant appetizer pairing.

For the Blackberry Maple Syrup:

• Indulgent Dessert Topping: Drizzle this luscious syrup generously over high-quality vanilla ice cream for a simple yet decadent dessert. The bourbon notes provide a surprising warmth.
• Pound Cake Perfection: Pour it over slices of warm pound cake, serving it alongside a handful of fresh blackberries for an exquisite and easy dessert.
• Breakfast Bliss: Transform your morning pancakes, waffles, or French toast into an extraordinary treat. The sweet, fruity, and boozy notes will make breakfast feel like a special occasion.
• Savory Applications: Don’t overlook its potential in savory dishes! A touch could be whisked into pan sauces for pork chops or chicken, or even brushed over roasted root vegetables for a caramelized glaze.

Leite’s Loves…Inspired By This Recipe:

Love the aesthetic of this dish? Bring a touch of the LC Lifestyle into your home with these inspired serving pieces:

• Feast Rectangular Hammered Iron Serving Platter by Crate and Barrel
• Baroque Pewter Pitcher by Sur La Table

Adapted From

Soul: A Culinary Journey Through the American South

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