Loin of Venison with Cherry Chili Salsa
Loin Of Venison With Cherry Chili Salsa is an moderately easy dinner. Made with 2 or 3 lb. venison loin or back strap, salt and pepper, 1/2 c. hard apple cider, 2 c. dried cherries and 1 red skinned pear, finely chopped and unpeeled, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
Heat oven to 400Β°.
Rinse and dry the venison.
Tie with a string so that it is of uniform thickness.
Lightly season with salt and pepper.
Heat a saute pan with a thin coating of olive oil.
When olive oil is hot (not smoking), add venison and brown on all sides, then place the venison in a casserole in the oven for 15 to 25 minutes or until medium rare.
Allow venison to rest at room temperature for at least 20 minutes before cutting into thin slices to serve.
π· Perfect Pairings
Complete your meal with these
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