Courtesy of Martin Heuser, Owner and Executive Chef, Affare KC.
Wine Pairing Suggestion by Katrin Heuser, Owner and Sommelier: Northern Rhone Syrah, such as Jean Louis Chave's "Farconnet"
Herb Crusted Venison Loin
250 g butter (soft-room temperature)
100 g mie de pain (bread crumbs from white bread without crust)
1 tablespoon each of finely chopped rosemary, thyme, parsley and chives
whip butter in mixer to pomade stage (white and fluffy), add eggs, herbs and mie de pain, season with salt and pepper to taste
Season venison with salt and pepper
sear venison loin in hot frying pan with oil for about 3 minutes
on both sides
Remove meat and cover with the herb crust, about 3/8 inch thick
bake at 400F until crust is golden brown (about 5-8 minutes)
let the meat rest for 5-10 minutes before slicing it
this meat goes well with a wild mushroom medley
3,5 oz sugar
2 oz red wine vinegar
1/2 cup frozen or fresh blueberries
caramelize sugar, deglaze with vinegar
let it cook until blueberries are broken down to a slightly syrupy consistency.