Recipes
Spiced Venison Loin with Apple Cider Reduction
A dish that balances the natural richness of venison with the tangy sweetness of apple cider reduction.
A dish that balances the natural richness of venison with the tangy sweetness of apple cider reduction. This recipe highlights the culinary traditions of the Midwest, incorporating warming spices and seasonal apples.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Marinating Time: 4 hours
Ingredients
- 2 venison loins (about 1 pound each)
- 1 cup apple cider (garden or locally grown)
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- Salt and pepper to taste
- 1 tablespoon butter
- 1 small onion, finely chopped (garden or locally grown)
- 1 cup beef or venison stock
Instructions
- In a resealable bag, combine apple cider, olive oil, cinnamon, cloves, salt, and pepper. Add venison loins and marinate in the refrigerator for 4 hours.
- Preheat oven to 375°F. Remove venison from marinade and pat dry.
- In a skillet, sear venison on all sides until browned. Transfer to a baking dish and roast for 15-20 minutes, or until medium-rare (135°F internal temperature).
- In the same skillet, melt butter and sauté onion until softened. Add the reserved marinade, stock, and simmer until reduced by half.
- Slice venison and serve with apple cider reduction.