The Wineroom Signature Dish Sidney Island Roasted Venison Loin

Ingredients

Yield:

Serves 2

• Venison Brine

  • gin 100 ml
  • juniper berries 2 grams
  • fresh thyme 3 sprig
  • black peppercorn 4 grams
  • garlic 1 clove
  • sugar 5 grams
  • kosher salt 5 grams

• Compound Butter

  • butter 30 grams
  • thyme, fresh 5 sprig (chopped)
  • shallot 10 ml (minced)
  • lemon 1 each (zested)
  • black pepper 3 grams (fresh ground)
  • kosher salt 2 grams

• Potato Gratin

  • russet potato 2 each (washed, peeled & sliced 1/8)
  • aged cheddar 20 grams (grated)
  • cream 100 ml
  • parmesan 10 grams (grated)

• Roasted Vegetables

  • assorted root veg 80 grams (washed, peeled & cut to size)
  • maple syrup 50 ml (real Canadian maple)
  • bourbon 80 ml
  • shallot 15 grams (sliced)
  • thyme 4 prig

• Wild Venison Loin

  • Wild Venison Loin 200 grams (cleaned)

Preparation

Difficulty:

medium

Time:

20 Minutes

Total Time:

25 Hours

1. For Potato Gratin:

   • Lightly brush the inside of a single serve size oven save dish with butter
   • Sprinkle a little cheddar on the bottom then start layering sliced potatoes in a pin wheel fashion
   • After each layer sprinkle with more cheddar/parmesan mix along with a few tablespoons of cream and seasoning
   • Once you reach about 2
   • Allow to cool a few minutes before running a knofe around the outer edge of the dish and turning out potato
   • At this time you can add a little more cheese to the top and place under broiler granite

2. For Roasted Vegetables:

   • Lay out 2 layers of foil on the counter
   • In a boil toss prepared root vegetables with seasoning, bourbon, maple syrup and shallots
   • Place vegetables in center of foil topping with thyme sprigs
   • Fold up foil creating a tight seal so no liquid leaks out and place envelop in 350' oven till vegetables are tender, about 30-45 minutes

3. For Compound Butter:

   • Let butter soften to room temp to make it easier to work with
   • In a bowl add minced shallot, chopped thyme, kosher salt, fresh ground black pepper, the zest from a lemon and the butter
   • Using a whisk mix until everything is well compined

4. For Venison Brine and Loin:

   • Bring contents of brine to a simmer in a pot
   • Allow to cool before pouring over venison loin
   • Marinate for 24 hours
   • Remove venison, pat dry with towel, season liberally
   • In a preheated pan with a few tablespoons of grapeseed oil carefully add the loin to the pan
   • Sear on all sides cooking to a ideal medium rare temperature
   • In the last few moments of cooking add the compound butter to the pan and baste venison
   • Remove venison from pan and allow to rest 5 minutes before slicing