Venison is the name of the game in this stylish take on a Texas classic from Hunter’s Moon in Fredericksburg. Partners and chefs Cynthia Castleberry and Alan Hirsch embellish the lean meat with a lush demiglace-based sauce incorporating cranberries, pistachios, ginger, and sherry. The final kick comes from the judicious addition of fiery mesquite-smoked jalapeños. The restaurant, which has been open about a year, occupies an old German rock house that Castleberry discovered on a trip home to Texas. Says Hirsch: “We’re both classically trained, but she especially loves wild game. I’ve added some oriental touches. Amazingly, it’s all come together here.” Cynthia Castleberry and Alan Hirsch embellish the lean meat with a lush demiglace-based sauce incorporating cranberries, pistachios, ginger, and sherry—and a final kick of fiery mesquite-smoked jalapeños.

Venison

24 ounces venison filet, either backstrap or loin (pork loin may be used)
2 tablespoons vegetable oil
Salt and pepper to taste

Remove all membrane from meat and cut into 12 medallions. Rub with oil, salt, and pepper. Grill until medium-rare, being careful not to overcook.

Pistachio-Cranberry Sauce

3/4 cup dried cranberries
2 cups white wine (such as Chardonnay)
2 shallots, roughly chopped
1/2 teaspoon roughly chopped garlic
1 1/8-inch slices ginger root
2 to 4 mesquite-smoked jalapeños, seeded, available from Stonewall Chili Pepper Company (800-232-2995) or in specialty stores; or canned chipotle chiles, rinsed and seeded
2 tablespoons red wine vinegar
1 cup prepared demiglace, homemade or Knorr brand
2 teaspoons butter
2 dozen pistachios
2 tablespoons dry sherry
2 tablespoons butter to finish (optional)
Salt to taste

Reconstitute cranberries in enough hot water to cover.

In a medium saucepan, combine wine, shallots, garlic, ginger,jalapeños, and vinegar and cook over high heat until almost dry. Add demiglace and cook until hot. Strain and set aside.

Melt 2 teaspoons butter in large sauté pan over medium heat and add pistachios, sherry, and cranberries with their liquid. Reduce mixture over high heat for 5 minutes or less. Add strained sauce and cook approximately 5 more minutes to reduce volume by half. Add butter to finish sauce. Add salt to taste.

Wild Rice With Pecans and Sun-dried Tomatoes

1 teaspoon butter
1/4 medium onion, chopped
2 cups cooked wild rice
1/2 cup chopped pecans
8 to 10 sun-dried tomatoes, chopped (do not use type preserved in oil)
1/4 cup water
Salt and pepper to taste

In a skillet, melt butter over medium heat and cook onion until translucent. Add rice, pecans, tomatoes, and water and cook, stirring until water is absorbed. Add salt and pepper to taste. Serves 4.