Spiced Loin of Venison with Black Pepper Spaetzle and Huckleberry Sauce, Candied Garlic

Ingredients

2 cups game stock
2 tbsp unsalted butter—room temp
2 shallots, peeled and chopped
5 peppercorns
1 Bay leaf
4 fresh thyme sprigs
1 cup port wine
2 tbsp fresh or frozen huckleberries-or huckleberry preserves
6 six ounce venison loins
1 tbsp canola oil

Spice Mixture for Venison
2 tbsp ground fennel
2 tbsp ground coriander
1 tbsp ground cardamon

Black Pepper Spaetzle
5 large eggs
½ tsp kosher salt
2 ½ cups all purpose flour
2 tsp black pepper –toasted
¼ cup seltzer water
2 tbsp unsalted butter- room temp Beat the eggs and salt in bowl and refrigerate for 30 mins.

• Transfer the eggs to food processor. With the motor running and the flour and the seltzer water, until smooth dough forms, about 3 minutes.

• Make a large bowl of salt water ice water, and bring a large pot of salted water to a boil.

• Place the dough through a large colander and push dough through with a spatula into the boiling water. Cook for about 2 minutes until it floats to the top. If not using right away place into the ice bath to stop cooking, and store in refrigerator, covered. If using toss in bowl with butter and salt and pepper and use desired portion for plate-up time.

Candied Garlic
 1 cup chicken stock
 2 tbsp sugar
 Juice of 1 large orange
 Juice of 1 lemon
 2 tbsp butter
 12 garlic cloves 

Combine all ingredients in sauce pan except garlic. Cook and simmer for about 3 minutes. Add the cloves to the sauce and cook for about 40 minutes until the garlic has absorbed most of the sauce and the cloves have a nice glaze on them.

Method

• Place the game stock in saucepan over medium heat and bring to a slight boil. Lower the heat and simmer for about 15 minutes and reduce to 1 cup. Remove from the heat.
• Heat 1 tbsp of butter in saucepan over medium heat. Add the shallots, peppercorns, thyme, and bay leaf, sauté for 2 minutes. Add the port wine and bring to a boil. Cook, for about 15 minutes until liquid is almost evaporated. Add the reserved stock and bring to a boil. Lower the heat and barley simmer for 10 minutes. Remove the sauce from the heat and strain through a chinois into a clean sauce pan. Gently whisk in the huckleberries, and the remaining butter. Cover and keep warm.
• Season the venison with the spice mixture.
• Heat the oil in sauté pan. Add the venison and sear for 5 minutes turning onto all sides.
• Place venison in oven until the loin reaches 150 degrees in the center for medium-rare.
• Remove the venison from the oven and let rest for 5 minutes and cut the loin on a bias. Spoon spaetzle onto plate, place the venison on top and drizzle the huckleberry sauce around the plate. Garnish with 2 pieces of the candied garlic.

Created by Nick Zotos
Winn Meat Company, Houston