Venison Loin With Chocolate Infused Sauce Recipes

Steps:

• 1. Mix the flour, salt, and pepper in a shallow dish. Dredge the meat in the seasoned flour. Heat the oil in a large skillet over medium-high. Cook the venison for 2 minutes per side, and then transfer to a plate and cover to keep warm.
• 2. Reduce the heat in the skillet to medium, add the shallots and garlic, and cook for 1 minute, stirring constantly. Add the mushrooms and sauté for about 3 minutes. Stir in the tomato paste. Add the wine and chicken broth, raise heat to medium-high, and cook for 1 minute more. Return the meat to the pan and simmer until heated, about 1 minute. Season with salt and pepper to taste.

Steps:

• In a large bowl, combine the olive oil, vinegar, onion, garlic, salt, cumin, chili powder, and white pepper.
• Slice halfway through the loin down the length of the loin. Lay the sliced loin on a piece of plastic wrap. Cover with another piece of plastic wrap. With a meat mallet or pounder, flatten the loin to an even thickness, about 1/4 inch. Remove the plastic wrap and put the venison in the bowl with the seasonings. Cover and refrigerate for at least 1 hour and up to 8 hours.
• Remove the venison from the marinade and discard the marinade. Lay the venison out flat and pat the surface dry with paper towels. Spread the cream cheese over the top of the meat. Sprinkle with the jalapeños. Roll up the venison to form a long log and secure with toothpicks if needed.
• Heat an oiled grill pan over medium heat until hot. Add the venison and cook for 8 minutes, turning often, or until the center reaches 165°F. Transfer the venison to a cutting board and let stand for 2 minutes before slicing into rounds. Serve at once.