Roast Loin Of Venison


8  oz.		Venison loin boneless
2  ea.		Garlic, fresh, cut into slivers
2  tsp.		Olive oil
½ tsp.		Cajun spice
8  oz.		Andouille sausage, sliced vertically 1/8 in thick
1  tsp.		Corn solid power
1  tsp.		Roasted garlic puree
4 sprigs     	Rosemary and thyme

For the venison forcemeat:

5  oz.		Venison trim
1 ½ oz.		Fat back
1  Tbl.		Heavy cream
1  ea.		Egg whites
1  tsp.		Cajun spice
1  Tbl.		Chopped herbs (parsley, thyme, rosemary)
¼ tsp.		Sage powder
To taste		Salt, black pepper
1 pinch		Cayenne pepper
8  oz. 		Mirepoix, brunoise
2  oz.		Venison glace



1. In a medium sauté pan, heat 1 tsp. of olive oil over high heat and quickly sauté the garlic slivers until golden brown.

2. Immediately add the ½ teaspoon of Cajun spice and continue to sauté until the spices are lightly roasted. Remove to a platter and refrigerate until cool.

3. Bone the venison and reserve all trimmings. Cut the bones into small pieces and produce a venison stock.

4. Rub loin with roasted garlic puree. Place rosemary and thyme sprigs directly onto the meat and cryovac to marinate for 12 hours.

5. Remove venison from cryovac bags and remove all marinade ingredients to the best of your ability.

6. With a sharp thin knife blade make diagonal incisions into the loin every 2 inches and in two rows.

7. Carefully insert 2 or 3 slivers of roasted garlic into the incisions on the loin.

8. Heat the olive oil in a large heavy bottom sauté pan or tilt braising kettle. Quickly sear the venison loin until evenly brown on all sides. Place loin on rack and allow to cool.

9. In the same sauté pan, caramelize the mirepoix for the forcemeat. Begin with the onions and carrots first, then add the celery and garlic. Deglaze with the venison glace and reduce until dry.

10. In the bowl of a large food processor, pulse the ground pork fat and venison incorporating the egg whites evenly throughout the processing. Transfer bowl contents into a large stainless steel bowl set over ice. Slowly fold in the cold heavy cream and caramelized mirepoix. Add salt, pepper, and spices, cook a sample, taste and adjust seasoning.

11. Roll out farce into a 1/8 in thick rectangle. Refrigerate.

12. Layer the sliced andouille sausage into overlapping sheets and place on top of the farce sheets.

13. Towel the venison loin to dry and dust with the corn solid powder. (This aids in the adhesion of the forcemeat to the loin proteins).

14. Carefully wrap each loin with the farce and andouille being careful the andouille is outside and running perpendicular with the loin.

15. Secure the mass with 2-inch netting, place on a roasting rack and roast at 375 degrees F for 25 minutes or until medium rare. Allow to rest before removing netting and slicing for 20 minutes.