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Chocolate crusted elk loin with coffee blueberry demi-glace
Simple yet sophisticated this chocolate crusted elk loin is served with a blueberry coffee demi-glace made with cold-brew coffee, blueberries and balsamic vinegar and glazed carrots.
SERVES
4
Ingredients
Cacao Nib Crusted Venison
- 1 cup (240 ml) cacao nibs
- 2 tbsps (30 ml) juniper berries
- 1 ½ tbsps (22.5 ml) kosher salt
- ½ tbsp (7.5 ml) cracked black pepper
- 1 16-ounce (454 g) venison loin
- 2 tbsps (30 ml) olive oil, divided
Blueberry Coffee Demi-Glace
- 1 cup (240 ml) demi-glace
- 1 cup (240 ml) cold brew coffee
- 2 tbsps (30 ml) fine espresso powder
- 1 cup (240 ml) blueberries
- 1 tbsp (15 ml) butter
- 2 tbsps (30 ml) balsamic vinegar
- 2 tbps (30 ml) sugar
Glazed Carrots
- 12 heirloom carrots, peeled and trimmed with 1 inch (2.5 cm) of the greens still on
- ¼ cup (60 ml) butter
- ¼ cup (60 ml) brown sugar
- 1 bunch chives
- 1 tsp (5 ml) chili flakes
Directions
For the Cacao Nib Crusted Venison
- Preheat oven to 325 F (160 C).
- In the bowl of a mortar and pestle, combine the juniper, cacao, salt, and pepper. Use the pestle to crush all together into a coarse meal.
- Preheat a cast iron pan over medium heat.
- Rub the venison loin with half of the olive oil and roll in the crushed cacao nib-juniper mixture, pressing to adhere.
- Add remaining oil to the cast iron pan and sear the loin on all sides. Once crust has set, transfer the loin to a sheet tray fitted with a wire rack and roast until medium rare, around 8 minutes.
- Allow the loin to rest for 10 minutes before slicing.
For Blueberry Coffee Demi-Glace
- In a small saucepan over high heat, bring the cold-brew coffee to boil, add the espresso powder and boil for 2 minutes, then cut the heat and reserve.
- In a separate pot, cook sugar and balsamic together for 1 minute, then add demi-glace.
- Bring to a simmer, then add the blueberries. Cook 1-2 minutes, until berries have softened slightly.
- Strain the espresso-cold brew mixture through a fine sieve and add to the blueberry demi-glace.
- Simmer for 10-12 minutes.
- Remove from heat and whisk in butter.
For the Glazed Carrots
- In a large pot of boiling salted water, blanch carrots for 5-6 minutes or until almost tender.
- In a large skillet over medium heat, combine the butter and brown sugar, season with salt. Cook for 3 minutes to form a caramel.
- Add carrots and toss together over the heat until carrots are glossy.
- Add chili flakes.
- Add the chives and toss gently to combine. Keep warm.
To Serve
- Sliced the venison loin into 4 equal portions. Place on the center for plates. Spoon over prepared demi-glace and place two carrots on each plate. Serve and enjoy!
