Recipe

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Seared Venison with Blueberry Sauce

This recipe utilizes the combination of fresh blueberries and a spicy rub to really bring out the fantastic flavors of venison. Make sure to use the tenderloin and do not skimp on the blueberries.
 

Spice Rubbed Venison with Blueberry Sauce

Ingredients

• 2-3 pound venison tenderloin

• 4 tablespoon butter
   

For the Rub

Ingredients

• 1/8 teaspoon black peppercorns

• 1 teaspoon sea salt

• 1 tsp coriander seeds

• 1.2 teaspoon mustard seed

• 1 tablespoon red pepper flakes
   

Directions

1. In a spice grinder, process everything to a powder. Rub mixture into all sides of meat and let stand 30 minutes. In a large oven safe pan melt 2 tablespoons butter over medium high heat and sear meat on all sides, about 2 minutes per side. Place in an oven at 400 ºF and roast until rare in the center, about 5 minutes more.
    

For the Sauce

Ingredients

• 1 cup blueberries

• 1/2 cup marsala

• 1/4 cup finely diced red onion

• 1 tablespoons chopped fresh thyme
   

Directions​

1. Once meat is finished in oven remove and tent with foil to keep warm. Melt 2 tablespoons butter in pan and sauté onion over medium low heat, scraping up any bits of meat stuck to pan, until deep golden brown. Add blue berries and mash. Add marsala and thyme, deglaze pan, and cook until sauce thickens, about 10 minutes. Slice tenderloin against the grain and serve sauce over top.

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Roasted Butternut Squash Soup topped with Popped Corn

 

Ingredients

• 1 large butternut squash (about 3 pounds), halved vertically* and seeds removed

• 1 tablespoon olive oil, plus more for drizzling

• ½ cup chopped shallot (about 1 large shallot bulb)

• 1 teaspoon salt

• 4 garlic cloves, pressed or minced

• 1 teaspoon maple syrup

• ⅛ teaspoon ground nutmeg

• fine ground black pepper, to taste

• 3 to 4 cups (24 to 32 ounces) vegetable broth, as needed

• 1 to 2 tablespoons butter, to taste

Directions

1. Preheat the oven to 425 ºF and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about ½ teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.

2. Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes. Set the squash aside until it’s cool enough to handle, about 10 minutes.

3. Meanwhile, in a large soup pot, warm 1 tablespoon olive oil over medium heat and  add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently. Transfer the contents to your stand blender.

4. Use a large spoon to scoop the butternut squash flesh into your blender. Discard the tough skin. Add the maple syrup, nutmeg and a few twists of freshly ground black pepper to the blender. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later).

5. Securely fasten the lid. Blend on high, being careful to avoid hot steam escaping from the lid. Stop once your soup is ultra creamy and warmed through.