Seared Venison Loin with Apple-Turnip Compote and Caramel Jus

Seared Venison Loin with Apple-Turnip Compote and Caramel Jus
Marinade
1/8 cup black peppercorns, crushed
1 quart red wine
2 tablespoons, green peppercorns, crushed
1 carrot, split
1 onion, split1 1/2 celery ribs, split
1/4 cup juniper berries, crushed
5 cloves garlic
1/8 cup red wine vinaigrette
1 bay leaf
4 pieces of veal, 5 to 6 ounces each, chops or loins, your favorite cut
Caramel jus
3 tablespoons sugar
1/2 cup veal stock
1/4 cup Worcestershire sauce
4 peppercorns, crushed
Apple-Turnip Compote
2 tablespoons almond slivers
4 apples, peeled, cored and diced
4 medium turnips, peeled and diced
3 tablespoons oil
3 tablespoons maple syrup
1 tablespoon parsley
1/2 cup dried blueberriesIn a nonreactive dish combine all the marinade ingredients. Add veal cuts and marinate in the refrigerator for 4 to 5 hours.When ready to cook, remove venison from marinade and pat off excess marinade with paper towel. Place in a very hot pan for about 4 minutes on each side.For caramel jus: In a hot pan, caramelizing sugar, letting it turn a light brown without burning. Add stock, Worcestershire sauce and pepper and reduce to desired consistency. Skim of all impurities that may rise to the top before serving.For compote: In a dry pan or 350-degree oven, toast almonds until aromatic. Set aside.Sauté apples for about 4 to 5 minutes or until caramelized; set aside. In same pan, sauté turnips until soft, then add in oil and maple syrup. Once heated, add apples, almonds and remaining ingredients. Let chill, if desired heat before use.To serve: Place vension on each of four plates; top with chutney and caramel jus.Serves four.Nutrition values per serving: 503 calories, 18 g fat, 59 g carbohydrates, 6 g fiber, 31 g protein, 114 mg cholesterol, 418 mg sodium.Chef Famous Jefferson, Bistro Les Deux Gros, Glen Ellyn