Troon Vineyard

Featured Recipe

Juniper-Crusted Venison & Blackberry Sauce

Perfect with the Troon Vineyard 2023 Syrah.

Serves 4 · Prep 20 minutes · Cook 20–25 minutes

Ingredients

• Venison
• 1½ pounds venison loin or tenderloin
• 1 tablespoon juniper berries, crushed
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon fresh thyme leaves
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon butter
• Blackberry sauce
• 1 cup fresh or frozen blackberries
• ½ cup Syrah
• ½ cup beef or venison stock
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon chopped rosemary
• 1 tablespoon cold butter
• Salt and pepper to taste

Directions

1. Preheat the oven to 400°F.
2. Combine the crushed juniper berries, rosemary, thyme, salt and pepper.
3. Pat the venison dry and rub it with olive oil. Press the juniper mixture evenly over the meat.
4. Heat an oven-safe skillet over medium-high heat. Sear the venison for approximately 2 minutes per side.
5. Add 1 tablespoon butter, then transfer the skillet to the oven.
6. Roast for 5–8 minutes, or until the center reaches approximately 130–135°F for medium-rare.
7. Transfer the venison to a cutting board and let it rest for 10 minutes.
8. Place the skillet over medium heat. Add the Syrah and scrape up the browned pieces.
9. Add the stock, balsamic vinegar, honey, rosemary and blackberries. Simmer for 6–8 minutes, gently crushing some of the berries.
10. Remove the sauce from the heat and stir in the cold butter. Season to taste.
11. Thinly slice the venison and spoon the blackberry sauce over it. Serve with celery-root purée and roasted carrots.

Serve the Syrah at approximately 55–60°F.