Peppered Venison Loin with Zinfandel Huckleberry Sauce

• 1 venison loin, trimmed of fat and silverskin, about 1 pound
• 2 tablespoons vegetable oil
• 2 teaspoons chopped fresh thyme
• 1 teaspoon coarsely cracked black peppercorns
• 3/4 teaspoon kosher salt
• 3 tablespoons vegetable oil
• 1/2 large yellow onion, coarsely chopped
• 1 celery rib, coarsely chopped
• 2 carrots, coarsely chopped
• 1/2 Granny Smith apple, diced (no need to core)
• 1 cup Cakebread Cellars Zinfandel
• 1/2 cup ruby port
• 3 cups chicken stock (page 190)
• 1 sprig fresh thyme
• 1/2 cup plus 2 tablespoons fresh huckleberries or frozen wild Maine blueberries, thawed
• 2 tablespoons vegetable oil

1. Rub the venison with the oil, thyme, peppercorns, and salt.
2. Let stand for 1 hour at room temperature.
3. For the sauce: Heat the oil in a 4-quart saucepan over high heat.
4. Add the onion, celery, carrots, and apple.
5. Saute over high heat, stirring often, until the vegetables caramelize slightly, 10 to 15 minutes.
6. Add the Zinfandel and port.
7. Simmer briskly until reduced to a syrup, about 15 minutes.
8. Add the chicken stock, thyme, and 1/2 cup huckleberries.
9. Simmer until reduced to a sauce consistency, about 30 minutes.
10. Strain through a fine sieve, pressing on the solids.
11. You should have about 1/2 cup sauce.
12. Return the sauce to a small saucepan and add the remaining 2 tablespoons huckleberries.
13. Preheat the oven to 500F.
14. Heat a large ovenproof skillet over high heat.
15. Add the 2 tablespoons oil.
16. When the oil is almost smoking, add the venison and sear on all sides, about 2 minutes total, then transfer the skillet to the oven and roast the venison until the internal temperature reaches 120F (for medium-rare), 5 to 6 minutes.
17. Let rest for 5 minutes before carving.
18. To serve, slice the venison about 1/4 inch thick.
19. Gently warm the sauce.
20. Arrange the venison on dinner plates and spoon the sauce around it, not over it.
21. Serve immediately.
22. Enjoy with Cakebread Cellars Zinfandel or another full-bodied red wine with plentiful fruit.

loin, vegetable oil, thyme, kosher salt, vegetable oil, yellow onion, celery, carrots, apple, cakebread cellars zinfandel, ruby port, chicken stock, thyme, fresh huckleberries, vegetable oil

Taken from www.epicurious.com/recipes/food/views/peppered-venison-loin-with-zinfandel-huckleberry-sauce-388231 (may not work)