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Ingredients

• 1 1/2 to 2 pounds venison strip loin, about 2 inches in diameter, trimmed
• 1/2 cup Port wine
• 3 (3-inch) strips orange peel
• 1/2 teaspoon coarsely ground black pepper
• 1/4 teaspoon ground allspice
• 1 bay leaf
• 1 sprig fresh thyme
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1/4 cup cold butter, divided
• 1 tablespoon minced shallots
• 1/2 teaspoon minced garlic
• 1/4 cup sugar
• 1 (3-inch) cinnamon stick
• 1/2 cup demi-glace
• 1 1/2 cups gooseberries

Description

Roasted Venison Backstrap With Gooseberry Sauce

Emerils