Saddle of Venison with Dried Michigan Cherry Sauce

Name: Saddle of Venison with Dried Michigan Cherry Sauce
Yield: 4 to 6 portions
Ingredients: ¼ cup bourbon; ¾ cup homemade beef stock or canned broth; ¾ cup homemade beef stock or canned broth; 1 tablespoon unsalted butter, at room temperature; 1½ cups cranberry juice; 2 tablespoons cracked or coarsely ground black pepper; 2 tablespoons cracked or coarsely ground black pepper; 1 tablespoon olive oil; 2 boneless venison fillets (2¼ pounds total), cut from a 3½-pound saddle, well rinsed, and patted dry; 2 boneless venison fillets (2¼ pounds total), cut from a 3½-pound saddle, well rinsed, and patted dry; Salt and freshly ground black pepper, to taste; 1 tablespoon unbleached all-purpose flour; Salt and freshly ground black pepper, to taste

Preparation info

4 to 6
portions

Difficulty
Complex

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Tender slices of rare venison fillet are slathered with the richest of sauces, made with bourbon, cranberry juice, and dried Michigan cherries. Cracked pepper and thyme are just the right seasonings. Since you have to hold this roast while you prepare the sauce, be sure to trim it of all visible fat before beginning. You don’t want the fat congealing during the time it takes to finish the dish.

Ingredients

Sauce

Ingredients

Method