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1
Rub the venison with the oil, thyme, peppercorns, and salt.
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2
Let stand for 1 hour at room temperature.
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3
For the sauce: Heat the oil in a 4-quart saucepan over high heat.
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4
Add the onion, celery, carrots, and apple.
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5
Saute over high heat, stirring often, until the vegetables caramelize slightly, 10 to 15 minutes.
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6
Add the Zinfandel and port.
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7
Simmer briskly until reduced to a syrup, about 15 minutes.
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8
Add the chicken stock, thyme, and 1/2 cup huckleberries.
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9
Simmer until reduced to a sauce consistency, about 30 minutes.
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10
Strain through a fine sieve, pressing on the solids.
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11
You should have about 1/2 cup sauce.
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12
Return the sauce to a small saucepan and add the remaining 2 tablespoons huckleberries.
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13
Preheat the oven to 500F.
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14
Heat a large ovenproof skillet over high heat.
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15
Add the 2 tablespoons oil.
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16
When the oil is almost smoking, add the venison and sear on all sides, about 2 minutes total, then transfer the skillet to the oven and roast the venison until the internal temperature reaches 120F (for medium-rare), 5 to 6 minutes.
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17
Let rest for 5 minutes before carving.
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18
To serve, slice the venison about 1/4 inch thick.
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19
Gently warm the sauce.
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20
Arrange the venison on dinner plates and spoon the sauce around it, not over it.
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21
Serve immediately.
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22
Enjoy with Cakebread Cellars Zinfandel or another full-bodied red wine with plentiful fruit.
