Loin Of Venison With Cherry Chili Salsa

• 2 or 3 lb. venison loin or back strap
• salt and pepper
• 1/2 c. hard apple cider
• 2 c. dried cherries
• 1 red skinned pear, finely chopped and unpeeled
• 1/2 c. peeled, diced jicama
• 1/2 to 1 c. cleaned, roasted green chilies
• turnip or collard greens (optional)

1. Heat oven to 400u0b0.
2. Rinse and dry the venison.
3. Tie with a string so that it is of uniform thickness.
4. Lightly season with salt and pepper.
5. Heat a saute pan with a thin coating of olive oil.
6. When olive oil is hot (not smoking), add venison and brown on all sides, then place the venison in a casserole in the oven for 15 to 25 minutes or until medium rare.
7. Allow venison to rest at room temperature for at least 20 minutes before cutting into thin slices to serve.

venison loin, salt, apple cider, cherries, red skinned pear, jicama, chilies, collard greens

Taken from www.cookbooks.com/Recipe-Details.aspx?id=283851 (may not work)