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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
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Venison24 ounces venison filet, either backstrap or loin (pork loin may be used) 2 tablespoons vegetable oil Salt and pepper to tasteRemove 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 Sauce3/4 cup dried cranberries 2
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
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