Pan Roasted Venison With Crushed Blackberry-Ancho Chile Sauce And Sweet Potato-Toasted Pine Nut Polenta Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 tablespoon chopped fresh cilantro

Salt and freshly ground pepper

1/4 cup toasted pine nuts

1 cup red wine

1/2 cup Port

Sweet Potato-Toasted Pine Nut Polenta, recipe follows

1 teaspoon minced garlic

1 tablespoon black peppercorns

1/2 cup ancho chile puree, recipe follows

1/2 cup gin

1 cup Port

3 cups boiling water

1/4 cup dark brown sugar

2 cups yellow cornmeal

1 cup cranberry juice concentrate

3 tablespoons unsalted butter

1 sweet potato, cooked, peeled, and mashed

Crushed Blackberry-Ancho Chile Sauce, recipe follows

2 cloves garlic, finely chopped

3 ancho chiles

2 small yellow onions, finely diced

1 cup fresh blackberries

6 cups chicken stock, vegetable stock, or water

4 tablespoons unsalted butter


Olive oil

4 (6-ounce) venison tenderloins

1 large red onion, finely chopped

4 sprigs fresh thyme

8 juniper berries

5 cups chicken stock

1 medium carrot, finely diced

2 celery stalks, finely diced

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