Recipe: Venison Loin with Plum Compote

 

Serves 4

  • 8-9 fresh plums
  • 1/2 cup sugar, more to taste
  • 1/2 cup water
  • 1/3 cup dry red wine
  • 1 tablespoon red currant jelly
  • 1 tablespoon lemon juice
  • pinch cayenne red pepper
  • 1 lb venison medallions or loin, cut into 3/4” slices
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • scant flour
  • 1 tablespoon unsalted butter
  • 1 tablespoon canola or other vegetable oil
  • 1 small shallot, minced
  • 1/2 cup beef broth

Pit and slice plums. In a small saucepan, cook sugar and water over medium-low heat about five minutes, stirring occasionally, until sugar dissolves. Add plum slices, wine, currant jelly, lemon juice, and cayenne and cook over low heat about 10-15 minutes or until plum slices soften, stirring occasionally. Set aside. Salt and pepper venison pieces and dredge lightly in flour. Heat butter and oil in heavy skillet over medium heat. Cook venison about 2-3 minutes on each side, until brown but still yielding in center. Add minced shallot to pan drippings and sauté until softened; then add beef broth and cook down a minute or two until it thickens. Add reserved compote and heat together. Taste for seasoning. Pour over venison and serve.