Sunday, June 9, 2019

Roasted Blackberry-Cherry Tomato Chutney On Venison Medallions #BakingBloggers


Today the Baking Bloggers are baking with summer berries. Host Sue of Palatable Pastime wrote: "Join us for a bit of fun on June 10th as we post recipes using summer berries (of any type). Recipes can be sweet or savory- the only requirement is that baking be performed somewhere in the recipe." Okay.

I, then, asked for clarification of the difference between roasting and baking. Sue replied that "Yes, roasted berries are inherently baked." So, I'm running with it. But is there a distinction? And, if so, what is it?!?

The Berried Dishes

Roasted Blackberry-Cherry Tomato Chutney 
On Venison Medallions

Ingredients
Chutney
  • 1 pound organic blackberries
  • 2 pound organic cherry tomatoes, halved
  • olive oil
  • 4 cloves garlic, peeled and pressed
  • 1" knob fresh ginger, peeled and grated
  • 1 t ground curry powder
  • 1/2 t ground all spice
  • 1/2 t ground smoked paprika
  • 1/2 t crushed red pepper flakes
  • 1/4 C organic dark brown sugar
  • 1/3 C vinegar (I used apple cider vinegar)
  • 1/2 C red wine
  • juice from 1 organic lemon
  • freshly ground salt
  • freshly ground pepper

Venison
  • 4 medallions
  • freshly ground salt
  • freshly ground pepper
  • also needed: grill or grill pan



Procedure
Chutney
Preheat oven to 300°F.

Place the cherry tomatoes, blackberries, and garlic in a large mixing bowl. Toss to combine, then turn out onto a parchment paper-lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 1 hour until the tomatoes have shriveled and started to caramelize on the edges.

Place the remaining ingredients - except the lemon juice in a large flat-bottom pan. When the berries and tomatoes are done, add them to the pan and bring to a simmer. Stirring frequently, simmer for 30 to 40 minutes until the mixture turns dark, jammy,and shiny.


Reserve what you want to use. Place the remaining chutney in sterlized jars and refrigerate. It should keep for two to three weeks and makes a great addition to warmed cheese.


Venison
Remove the meat from the fridge and let them come to room temperature. Pat medallions dry and sprinkle both sides liberally with the salt and pepper. Grill medallions on lightly oiled grill or grill pan. Cook approximately 7 or 8 minutes total for medium-rare, so 4 minutes on each side. I usually time 2 minutes, then rotate 90° to get criss-crossed grill marks. Then another 2 minutes before flipping and repeating on the other side.


Transfer medallions to a cutting board and let stand, tented loosely with foil, for 5 to 10 minutes. Serve with chutney on the side.

6 comments:

  1. Mmmmmm. I still have some venison in my freezer and this recipe sounds amazing.

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  2. That chutney sounds really intriguing!

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  3. This sounds like a great compliment to meat that I would never have thought of!

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  4. Oh yum! These look so elegant! The chutney definitely got my attention!

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  5. I love chutney and I can see this gracing a pork tenderloin as well.

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  6. Wow Camilla, this is very much up my food alley! Only problem is I'm presently without an oven. Can you even imagine?!? Tucking another great recipe away ;-D

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