By Cale M. Wright, Owner and Chef of Dinner for Eight, Libertyville, Illinois
INGREDIENTS
Dry brine for game meats:
3 tablespoons dark brown sugar
1 tablespoon kosher salt
1/2 teaspoon fresh cracked white pepper
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
3-4 lb. Venison roast
1 teaspoon fresh ground black pepper
3 tablespoons vegetable oil
1 cup diced red onion
3 tablespoons chopped fresh sage
1 1/2 cups game stock (or substitute low sodium beef stock)
1 1/4 cups Ruby Nouveau wine
1 8.75 ounce can pitted dark sweet cherries
Salt and pepper to taste
PREPARATION
1. Combine the five ingredients for the brine in a small bowl. Rub entire roast with brine mixture. Cover with plastic wrap and refrigerate 1-2 hours.
2. Preheat oven to 300 degrees. Rinse brine from roast with cold water. Season roast with black pepper.
3. In a large ovenproof skillet heat oil over high heat and sear the roast approximately 3 minutes per side.
4. Remove roast from skillet and sauté onions until tender but not browned. Add sage and sauté for 1 minute. Return meat to pan along with stock and Ruby Nouveau.
5. Transfer skillet to oven and roast for approximately 1 hour or until internal temperature is 135 degrees for medium-rare.
6.Remove skillet from oven, transfer roast to platter and cover with aluminum foil. Strain liquid and return to skillet. Heat to boiling and reduce liquid by 1/3. Add cherries and heat through. Salt and pepper to taste.
7.Thinly slice roast and serve with Ruby Nouveau-cherry sauce. Garnish with fresh sage.
