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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

  1. Preheat oven to 325 F (160 C).
  2. 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.
  3. Preheat a cast iron pan over medium heat.
  4. Rub the venison loin with half of the olive oil and roll in the crushed cacao nib-juniper mixture, pressing to adhere.
  5. 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.
  6. Allow the loin to rest for 10 minutes before slicing.

For Blueberry Coffee Demi-Glace

  1. 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.
  2. In a separate pot, cook sugar and balsamic together for 1 minute, then add demi-glace.
  3. Bring to a simmer, then add the blueberries. Cook 1-2 minutes, until berries have softened slightly.
  4. Strain the espresso-cold brew mixture through a fine sieve and add to the blueberry demi-glace.
  5. Simmer for 10-12 minutes.
  6. Remove from heat and whisk in butter.

For the Glazed Carrots

  1. In a large pot of boiling salted water, blanch carrots for 5-6 minutes or until almost tender.
  2. In a large skillet over medium heat, combine the butter and brown sugar, season with salt. Cook for 3 minutes to form a caramel.
  3. Add carrots and toss together over the heat until carrots are glossy.
  4. Add chili flakes.
  5. Add the chives and toss gently to combine. Keep warm.

To Serve

  1. 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!


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