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Samuel Adams Boston Lager Grilled Loin of Cervena Venison

Samuel Adams

Don’t pay attention to the temperature! Grilling is the perfect year-round activity, especially when using a robust brew like Samuel Adams Boston Lager that has a rich malt and roast character; it’s the perfect beer to emphasize the wonderful flavors the food gets from being grilled. The balance between the malt and the hops and moderate alcohol level make it a flavorful and complex brew that is perfect for pairing with all kinds of food.  Experiment!  Enjoy!!

Notes

Serve with Samuel Adams Boston Lager Glazed Ultra Baby White Turnips.

 

This recipe was developed by Chef Vinson Petrillo on behalf of Samuel Adams. 

Ingredients

For the Grilled Loin of Cervena Venison

  • 2 pounds Cervena venison loin
  • salt and pepper, to taste
  • Crushed garlic, thyme and shallots to rest the venison on for 5 minutes after grilling
  • olive oil for brushing

For the Sauce

  • 6 fillets canned anchovies
  • 1/2 Cup dark chocolate
  • 1 pint roasted chicken jus
  • 1 Cup water
  • 1 Pound venison bones, roasted for 30-45 minutes at 425 degrees F
  • 2 Tablespoons high-quality red wine vinegar
  • 1/2 Cup fresh or frozen lingonberries or huckleberries
  • 1 bottle Samuel Adams Boston Lager
  • 2 large shallots

Directions

For the Grilled Loin of Cervena Venison

Trim the venison loin of any excess fat or silverskin, and start the grill.  Brush the trimmed venison with olive oil and season generously with salt and pepper.  Grill the venison, turning often for even color on the outside and an internal temperature of 127 degrees F. Once fully cooked, rest the venison on a bed of crushed garlic, thyme and sliced shallots, turning often until the juices are rested. Reserve warm.

For the Sauce

Grill the anchovies for one minute on each side and chop them very fine.

Mince the shallots and sweat them in a large sauce pan until they are translucent and without color.
Deglaze the pan with one bottle of Samuel Adams Boston Lager and reduce the resulting mixture by half. Add the roasted venison bones (lamb necks or bones will work if venison bones are not available), chicken jus, and water.

Slowly simmer the bones in the sauce for 1 hour. After one hour, remove the sauce from the heat and strain it through a fine strainer. Return the strained sauce to a smaller pot and continue to simmer until the sauce just covers the back of a spoon.

Remove the sauce from the heat and season with the red wine vinegar and lingonberries. Plate the venison and top with the sauce and reserved lingonberries. Swipe the plate with the pure chocolate and serve with the Samuel Adams Boston Lager Glazed Ultra Baby White Turnips.

Nutritional Facts
Servings6
Calories Per Serving552
Total Fat24g37%
Sugar10gN/A
Saturated7g35%
Cholesterol79mg26%
Protein61g100%
Carbs19g6%
Vitamin A20µg2%
Vitamin B120.2µg3.2%
Vitamin B60.3mg16.5%
Vitamin C4mg7%
Vitamin D0.2µgN/A
Vitamin E1mg6%
Vitamin K8µg10%
Calcium61mg6%
Fiber2g9%
Folate (food)20µgN/A
Folate equivalent (total)20µg5%
Iron8mg46%
Magnesium42mg10%
Monounsaturated10gN/A
Niacin (B3)19mg97%
Phosphorus129mg18%
Polyunsaturated3gN/A
Potassium307mg9%
Riboflavin (B2)0.9mg54.6%
Sodium1043mg43%
Sugars, added8gN/A
Thiamin (B1)0.5mg34.6%
Zinc1mg7%