Roasted Cervena Venison with Georgia Pecans

  • From Charlie Baggs


  • Cervena Venison Loin
    • 1 loin
    • Olive oil
    • Juniper berries
    • Garlic
    • Salt
    • Pepper
  • Crostini
    • 1 loaf French bread, sliced
    • Olive oil
    • Salt and pepper
  • Caramelized Onion Marmalade
    • 3-1/2 red onions, cut into 1/4 slices
    • 1/3 cup dry red wine
    • 1/3 cup red wine vinegar
    • 1/3 cup pomegranate juice
    • 1/4 cup packed light brown sugar
    • 1/4 cup honey
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 1 tablespoon orange juice
    • 1 tablespoon lemon juice
  • Honey Praline Sauce
    • 1/4 cup brown sugar
    • 1/4 cup honey
    • 1/4 cup orange juice
    • 1/4 cup pomegranate juice
    • 1/8 cup cranberry juice
    • 1/4 teaspoon salt
  • Spiced Georgia Pecans
    • 1-1/2 tablespoons butter
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon salt
    • 1-1/2 cups Georgia Pecan halves and pieces


Cervena Venison Loin

Preheat oven to 400 degrees F.

Season loin with salt and pepper and marinate in olive oil and rosemary over night. Heat grill or griddle to high and sear on all sides. Transfer to oven and continue cooking to medium rare or desired temperature. Let rest and thinly slice the meat.


Drizzle bread with olive oil and season with salt and pepper. Toast until golden brown.

Caramelized Onion Marmalade (Makes 3 cups)

Combine red onions, red wine, red wine vinegar, pomegranate juice, brown sugar and honey over medium heat stirring constantly, until sugar is dissolved; then simmer until the consistency of marmalade is reached, about 30 minutes.

Add orange juice and lemon juice and continue to cook, stirring, until the juices are absorbed. Let cool, then cover and refrigerate for up to 3 weeks. Serve at room temperature.

Honey Praline Sauce

Combine ingredients in a sauce pan over medium heat until sugar is dissolved and sauce reduces to a syrupy consistency.

Spiced Georgia Pecans (Makes 1 1/2 cups)

Preheat oven to 350 degrees F.

Melt butter in medium skillet over medium heat. Add pepper and salt, stir to blend. Remove from heat. Add pecans and stir to coat. Transfer to rimmed baking sheet. Bake until pecans are golden, about 8 minutes. Cool. Coarsely chop pecans. (Can be made 2 days ahead. Store airtight at room temperature.)

Top seasoned crostini with 1 teaspoon onion marmalade and thinly sliced venison. Drizzle with honey praline sauce and garnish with spiced Georgia Pecans.