Venison with Ancho Chile Blueberry Sauce -

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Venison with Ancho Chile Blueberry Sauce

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By Jennifer Trainer Thompson

Posted July 23rd, 2007

This article is reprinted with permission from Very Blueberry, by Jennifer Trainer Thompson, (2005, Celestial Arts)

Very Blueberry

Servings:	4
Author Notes:	Venison is similar to beef but much leaner, a great alternative for those looking for a healthier choice. The combination of blueberries and venison dates back to the Native Americans in the Northwest Territories. Legend has it that Lewis and Clark's first meals with the natives of the northwest was venison cured with blueberries.
Ingredients:	Ancho Puree: 2 ancho chiles 2 cups water 1/2 teaspoon salt Sauce: 2 tablespoons unsalted butter 1 celery stalk, finely chopped 1 carrot peeled and finely chopped 1/2 cup peeled and finely chopped yellow onion 1/2 teaspoon salt 1/2 cup port 2 tablespoons light brown sugar 2 cups chicken stock 1 cup fresh blueberries 4 (4 ounce) venison medallions 2 tablespoons vegetable oil 1 1/2 teaspoons kosher salt, plus extra freshly ground black pepper
Instructions:	To make the puree, place the chiles in a small bowl. In a small saucepan, bring the water to a boil over high heat. Pour over the chiles and let steep for 1 hour. Remove the chiles, reserving 1/4 cup of the soaking liquid. Stem and seed the chiles and place in the bowl of a food processor fitted with the metal blade. Add the salt and the soaking liquid. Process for about 1 minute, or until smooth, scraping down the sides as needed. (If desired, make the puree ahead and refrigerate up to 30 days.) To make the sauce, melt 1 tablespoon of the butter in a saucepan over medium heat. Add the celery, carrot, onion, and salt and saute for 3 to 5 minutes, until soft. Add the ancho puree, port, brown sugar and stock. Increase the heat to medium-high and cook, stirring occasionally, for about 20 minutes, or until reduced to 1 cup. Pass through a fine-mesh sieve into a clean saucepan, add the blueberries, and cook over medium heat for 12 minutes. Add the remaining 1 tablespoon butter and stir until combined. Season to taste with salt and pepper. Keep warm. Prepare a fire in a charcoal grill or preheat a gas grill to medium-high. Pat the venison medallions dry with paper towels. Place the meat on a plate and coat both sides with the oil. Sprinkle both sides with the 1 1/2 teaspoon salt. Place on the grill rack and grill for 2 to 3 minutes on each side until just cooked to medium rare. Slice each medallion on an angle into 4 to 6 pieces. Divide among 4 plates. Drizzle 1 to 2 tablespoons of the sauce over the top. Serve immediately.