Venison Recipe

Season the Venison

In a bowl, mix the coffee grounds, salt, and black pepper. Rub this mixture all over the venison loin. Let it sit at room temperature for about 30 minutes.

Sear the Venison

Heat a skillet over medium-high heat, add a little olive oil, and sear the venison loin on all sides until browned, about 2-3 minutes per side.

Roast the Venison

Transfer the seared venison to a preheated oven at 400°F (200°C) and roast for about 15-20 minutes or until it reaches your desired doneness. Let it rest for 10 minutes before slicing.

Prepare the Vegetables

Wash and scrub the sunchokes, then slice them into thin rounds. Trim and halve the Brussels sprouts.

Roast the Vegetables

Toss the sunchokes and Brussels sprouts with olive oil, minced garlic, salt, and pepper. Spread them on a baking sheet and roast in the same oven as the venison for about 25-30 minutes or until they are tender and golden.

Make the Cherry Sauce

In a saucepan over medium heat, combine the pitted cherries, balsamic vinegar, and honey. Cook until the cherries have softened and the sauce has thickened slightly, about 10 minutes.

Plate the Dish

Slice the venison loin and arrange it on a plate. Add the roasted sunchokes and Brussels sprouts on the side, and drizzle the cherry sauce over the venison. Serve immediately.