Pastrami Spice-Encrusted Venison With Huckleberry Ketchup

Recipe Ingredients

2 tablespoons	30ml	Coriander seeds
2 tablespoons	30ml	Mustard seeds
2 tablespoons	30ml	White peppercorns
2 tablespoons	30ml	Allspice berries
6		Dried red chiles - (to 8)
1		Dried gingerroot - (2" long)
1		Cinnamon stick - (2" long)
6		Dried bay leaves
4 tablespoons	60ml	Kosher salt
1 cup	237ml	Juniper berries
4 tablespoons	60ml	Sugar
4 lbs	1816g / 64oz	Venison loin - trimmed of excess
		Fat and silver skin
1/4 cup	59ml	Vegetable oil
		Huckleberry ketchup - for serving

Recipe Instructions

In a spice mill or with a mortar and pestle, grind the spices and sugar into a paste, working in batches as necessary. Combine the ground spices in a small bowl.

On a sheet of plastic wrap place the venison loin and lightly dust on all sides with the pastrami spices, then wrap tightly. Refrigerate the wrapped loin for at least 12 hours and up to 24 hours.

Preheat oven to 400 degrees.

In a large saute or roasting pan heat the vegetable oil over high heat. Add the venison to the pan and sear quickly on all sides, being careful not to burn the spices. Place the seared venison in the preheated oven for about 45 minutes or until a thermometer inserted into its center reads 142 degrees.

Remove the loin from the oven, and let rest covered for 15 minutes before carving and serving with the huckleberry ketchup.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D79) - from the TV FOOD - NETWORK

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