Venison Hazelnuts with Juniper and Cranberries Recipe

Ingredients:

• 2 pounds of venison loin
• 1 cup of hazelnuts, roughly chopped
• 2 tablespoons of dried juniper berries
• 1 cup of dried cranberries
• 2 tablespoons of fresh thyme leaves, finely chopped
• 3 cloves of garlic, minced
• 1/2 cup of olive oil
• Salt and pepper

Instructions:

1. Preheat the oven to 350°F.
2. Season the venison with salt and pepper.
3. In a bowl, mix together the hazelnuts, juniper berries, cranberries, thyme, garlic, and olive oil.
4. Spread the mixture evenly over the venison, pressing it in to adhere.
5. Place the venison on a baking sheet and roast for 25-30 minutes, or until the internal temperature reaches 130°F for medium-rare.
6. Let the venison rest for 10 minutes before slicing, then serve with the hazelnut mixture on top.

Verdict:

This dish is a perfect blend of savory and sweet flavors that will satisfy any meat-lover’s taste buds. The combination of hazelnuts, juniper berries, and cranberries give the venison a unique, nutty flavor that is sure to impress your guests. The thyme adds an earthy depth that really brings everything together. This dish is a great option for any special occasion.

Serving Suggestions:

This dish pairs well with roasted vegetables, such as Brussels sprouts or carrots. It also goes great with a side of creamy mashed potatoes or fluffy quinoa. For a complete meal, try pairing it with a glass of red wine. Enjoy!