Roasted loin of venison with smoked trio of beets and syrah demiglace
Instructions:
- 11⁄4 c (280 ml) buttermilk;
- 21⁄4 c (510 ml) Syrah, divided;
- 11⁄2 c (340 ml) mirepoix (large dice of 2 parts onion, 1 part carrot, and 1 part celery);
- 1 tsp (10 ml) juniper berries;
- 1 tbsp (30 ml) fresh thyme plus sprigs for garnish;
- Salt;
- Black pepper;
- 21⁄2 lb (1.1 kg) boneless loin of venison;
- 6–8 oz (200 g) small red beets;
- 6–8 oz (200 g) small gold beets;
- 6–8 oz (200 g) small striped beets;
- 2 cloves garlic, minced;
- 2 tbsp (50–60 ml) extra-virgin olive oil;
- 3⁄4 lb (340 g) smoked bacon;
- 2 bay leaves;
- 3⁄4 c (170 ml) demiglace (a mixture of half brown stock and half brown sauce that is reduced by half);
- 3 c (700 ml) mashed Idaho potatoes, seasoned with a little cream, butter, salt, and pepper.
- Combine the buttermilk, 1 cup (240 ml) of Syrah, mirepoix, juniper berries, thyme, bay leaves, 2 tsp (10 ml) salt, and 1 tsp (5 ml) pepper. Add the venison loin to the marinade and allow to marinate overnight. Boil the beets until they are cooked; when cool enough to handle, remove the skins by rubbing them with your fingers, and completely cool the beets. Trim the beets to remove the bottom ends and remaining green tops, as desired. Place the beets in a smoker for 15–20 minutes (up to 30 minutes for full-sized beets).
- Remove from the smoker. The beets can be left whole if they are baby beets or quartered/cut into wedges if they are a larger size. Season with garlic, salt, pepper, and olive oil. Place on a roasting pan and roast at 425 F (245 C) for about 15–20 minutes just prior to service.
- Remove the venison from the marinade. Wrap the loin with bacon slices. Remove the mirepoix from the marinade, place the vegetables on the bottom of a roasting pan, and set the barded venison loin(s) on top. Preheat the oven to 425 F (245 C).
- Roast the venison for about 30 minutes or until the internal temperature reaches the desired doneness. Remove from the roasting pan and allow the venison roast to rest while you are preparing the sauce. Deglaze the roasting pan with the remaining 11⁄4 c (300 ml) of Syrah and reduce by half. Add the demiglace, bring to a boil, then reduce to a simmer and cook until it reaches the desired thickness (nappe—it coats the back of a spoon). Season to taste with salt and pepper. Slice venison and serve with roasted beets, mashed potatoes, Syrah demiglace, and a sprig of thyme as a garnish.