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1
Whisk together the gin, Port, red wine, thyme, and juniper berries in a medium shallow baking dish.
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2
Add the venison and turn to coat.
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3
Marinate at room temperature for 20 minutes.
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4
Remove from marinade and pat dry.
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5
Heat olive oil in a large saute pan over high heat.
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6
Season the venison with salt and pepper and cook on 1 side until golden brown, about 3 to 4 minutes.
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7
Turn over, reduce heat to medium and continue cooking for 3 to 4 minutes.
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8
Plate with the Sweet Potato-Toasted Pine Nut Polenta, drizzled with the Crushed Blackberry-Ancho Chile Sauce.
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9
Brush a little oil on a baking sheet and set aside.
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10
Heat 1 tablespoon of olive oil in a medium saucepan over medium heat.
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11
Add the onions and garlic and cook until soft.
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12
Add stock or water plus salt, increase heat to high and bring to a boil.
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13
Slowly whisk in the cornmeal with a wire whisk.
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14
Once all of the cornmeal is whisked in turn the heat to low and continue cooking, mixing with a wooden spoon, until the mixture begins to pull away from the sides of the pan.
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15
Stir in the mashed sweet potato and butter and mix until combined.
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16
Stir the pine nuts into the mixture, season with salt and pepper and pour the mixture into the prepared baking sheet.
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17
Cover the top with plastic wrap and refrigerate until firm and chilled.
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18
Remove from the refrigerator and cut into triangles, circles, or squares.
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19
Heat oil in a large saute pan, season the polenta slices with salt and pepper, and saute on both sides until golden brown.
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20
Melt the butter in a medium non-reactive saucepan over medium heat.
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21
Cook the celery, carrot, and onions until soft.
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22
Add the peppercorns, port, red wine, cranberry juice, ancho puree, brown sugar, and stock and cook over high heat, stirring occasionally, until reduced by half.
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23
Strain into a clean pot, add the blackberries, and cook over medium heat until the blackberries are soft, using the back of a fork, gently crush the blackberries.
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24
Season with salt, to taste.
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25
Combine the ancho and water in a small bowl and let stand 1 hour.
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26
Drain well, reserving the soaking liquid.
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27
Remove the seeds and stems and puree in a food processor with the garlic, cilantro, and about 1/2 cup of the liquid, or more if needed.
