Venison Loin with Blueberry-Maple Sauce
Getting it done:
Serving Size: 1/4 of Venison Loin with Blueberry-Maple Sauce
Fat: 10 g
Carbohydrates: 18 g
Cooking times with venison are tricky. Recipes have to assume a time, but that time varies based on the thickness of the cut. A loin from a 95lb Arkansas doe is a lot thinner than the loin from a 200lb Wyoming mule deer buck. Since I recommend that prime venison cuts be eaten on the rare end, I would suggest erring on the short side of cooking times. You can always put it back in a skillet if it is too raw for someone’s taste.
This recipe was submitted by Christopher Kyer a.k.a @wvhunter_honestomnivore on Instagram. The recipe calls for a special seasoning called, “HO Venison Seasoning.” The “HO” is short for “Honest Omnivore” and it is made with equal parts of dried French thyme, ground nutmeg, black pepper, garlic powder, and dried orange peel. Mix all of the ingredients and process in a spice grinder until uniform and then store it in a Mason jar. Christopher says he usually makes this in 2 1/2 cups batches. Thank you for sharing your amazing recipe with us Christopher!