Date and Pecan-Crusted Venison
The date and pecan crust in this dish balances the slight gaminess of the venison, which is increasingly available at specialty meat shops. Green beans and turnip make great side dishes.
2 cups (500 mL) pecans
1/2 cup (125 mL) icing sugar
1 1/2 cups (375 mL) pitted Medjool dates
2 Tbsp (30 mL) brandy
2 cups (500 mL) water
3 lb (1.5 kg) venison striploin
Fleur de sel and fresh pepper
Blanch pecans for 1 minute in simmering water. Drain and dry quickly. Toss with icing sugar; then arrange on a baking sheet. Bake at 325 F (160 C) for 10 minutes or until caramelized. Remove and let cool. Keep some of the nicest ones whole as a garnish before chopping the rest. Set aside.
Place dates in a pot with brandy and water. Cook on medium-high heat until dates are almost dry. Pure in a food processor. Set aside.
Preheat oven to 375 F (190 C). Clean the loin of any sinew. Season venison with salt and pepper and sear on all sides in a pan over medium-high heat. Remove and spread with a thin layer of date pure. Coat with chopped pecans, pressing down to ensure they stick.
Place coated venison on tray and bake until medium-rare, about 15 to 20 minutes, or to an internal temperature of 125 to 130 F (52 to 54 C). Let meat rest for 10 minutes before slicing.
Serves 6.
source: "Rustic Regionalism", alive #313, November 2008
Date and Pecan-Crusted Venison
Directions
READ THIS NEXT
SEE MORE »
Lentil Shepherd’s Pie
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Roasted Cauliflower with Pecan Date Crumble
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
Creamy White Bean Pasta
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
Vegan Queso Dip
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.