Thyme & Rosemary–Crusted Venison Loin with Cranberry–Port Reduction & Wild Mushroom Grit Cake

Yield: 13 plated portions • Advance prep: make reduction & grit cake ahead

Venison & Morels: The venison tenderloin is widely considered the finest cut from the deer — remarkably tender, lean, and delicately flavored. When prepared simply (sous-vide or quick sear) and finished with an herb crust it becomes a showpiece of the plate. Paired with the honeyed earth of morel mushrooms folded into a stone-ground grit cake and a glossy cranberry–port reduction, the dish balances game, umami, sweet-tart fruit, and rustic autumn textures.

Overview

This page contains three coordinated recipes scaled for 13 guests: Thyme & Rosemary–Crusted Venison Loin (sous-vide + sear), a rich Cranberry–Port Reduction, and a Wild Mushroom Grit Cake made with prized morel mushrooms (use dried rehydrated or fresh when in season). Follow the timeline in your event sheet for best results — make the reduction and grit cakes ahead, sous-vide the venison on service day, and sear/crust just before plating.

Venison — Ingredients (13 portions)

5 lb venison loin, trimmed and divided into 13 portions (~6 oz each) or one whole loin to portion after cooking
3 tbsp olive oil (for searing and bagging)
3 cloves garlic, crushed
6 sprigs fresh thyme
5 sprigs fresh rosemary
Kosher salt & freshly ground black pepper
2 tbsp Dijon mustard (to help herb paste adhere)

Herb Crust (no breadcrumbs)

3 tbsp finely chopped fresh rosemary
3 tbsp finely chopped fresh thyme
1½ tbsp finely chopped parsley
2 tsp finely minced garlic
3 tbsp olive oil (or neutral oil)
1 tbsp Dijon mustard
Pinch flaky sea salt & cracked black pepper

Cranberry–Port Reduction — Ingredients

3 cups ruby port
2 cups fresh or frozen cranberries
1 cup rich beef or venison stock
2 tbsp minced shallot
2 tbsp honey or maple syrup
1 tsp fresh thyme leaves
1 strip orange zest
1 tbsp cold unsalted butter (or vegan butter alternative) to finish
Salt & black pepper to taste

Wild Mushroom Grit Cake (Morels) — Ingredients

4 cups stone-ground grits (uncooked)
8 cups vegetable or mushroom stock (for cooking grits)
10–12 oz morel mushrooms (fresh if available, or 40–50 g dried rehydrated)
1 medium shallot, finely minced
2 cloves garlic, minced
3 tbsp olive oil
2 tbsp soy sauce or tamari (optional for depth)
Duck fat or olive oil for frying (about ½ cup for searing cakes)
Salt & pepper to taste
2 tbsp chopped parsley (optional)

Methods

A — Cranberry–Port Reduction (make ahead)

Sauté shallots in a small saucepan with a little oil until translucent (1–2 minutes).
Add port and orange zest; bring to a gentle simmer to deglaze and reduce by half.
Add cranberries, stock, thyme and honey. Simmer uncovered until cranberries break down and liquid reduces to a syrupy consistency (15–20 minutes).
Pass through a fine-mesh sieve, pressing solids to extract flavor; return the strained liquid to the pan and simmer to desired thickness. Season with salt and pepper.
Off heat, whisk in cold butter to give a glossy finish (or omit for dairy-free). Hold warm or refrigerate; gently rewarm before service.

B — Wild Mushroom (Morel) Grit Cake

Note on morels: Fresh morels have an intensely earthy, honeyed flavor and spongy texture. If using dried morels, rehydrate in warm water (reserve soaking liquid), rinse well to remove grit, and sauté with shallot to concentrate flavor.

Prepare mushrooms: If using dried morels, rehydrate in warm water for 20–30 minutes, then rinse and squeeze dry; reserve soaking liquid to flavor stock if desired. If fresh, clean carefully and roughly chop.
Heat olive oil in a skillet over medium-high heat. Add shallot and cook 1 minute. Add morels and sauté until deeply aromatic and any liquid has evaporated (6–8 minutes). Add garlic, cook 1 minute, then deglaze with a splash of stock or a little soy/tamari for depth. Season and set aside.
Cook the grits: Bring stock to a boil. Slowly whisk in stone-ground grits. Reduce heat to low and simmer, stirring frequently, until thick and creamy — about 25–30 minutes (stone-ground grits require longer than instant grits). Stir in olive oil, salt and pepper.
Fold the sautéed morels into the cooked grits, adjust seasoning, and stir in chopped parsley if using.
Pour the grit mixture into a parchment-lined shallow tray (9×9″ or similar) and smooth the surface. Chill until firm (at least 1–2 hours or overnight).
Cut chilled grit into rounds or squares. Just before service, pan-fry grit cakes in hot duck fat or oil until crisp and golden on both sides (2–3 minutes per side). Keep warm in a low oven (200°F / 95°C) until plating.

C — Thyme & Rosemary–Crusted Venison (Sous-Vide + Finish)

Prep & season: If using a whole loin, portion into 13 portions (~6 oz each) or sous-vide the whole loin and slice after. Season liberally with kosher salt and black pepper. Place into vacuum bags with garlic, thyme and rosemary; add a drizzle of olive oil.
Sous-vide: Set sous-vide bath to 129°F (54°C) for medium-rare. Cook venison portions (or whole loin) for 1½–2 hours (2 hours for whole loin). Remove from bags and pat completely dry.
Herb crust: Combine chopped rosemary, thyme, parsley, minced garlic, olive oil, and Dijon mustard into a paste. Adjust with salt and pepper. Brush a thin layer of Dijon on the top of each venison portion and press the herb paste to form a crust. (Alternative: sear first, then press herb paste and bite under broiler 1–2 minutes to set.)
Sear & finish: Heat a heavy skillet (cast iron) with oil until just smoking. Sear venison quickly on all sides for color (30–60 seconds per side). If you applied herb paste before sear, be gentle to avoid burning; alternatively place herb-topped portions under a hot broiler for 1–2 minutes to set the crust without overcooking center.
Rest briefly 3–4 minutes, then slice crosswise into medallions if cooked as whole loin. Keep warm until plating.

Plating

Place one warm wild mushroom grit cake at the center of the plate.
Arrange 2–3 slices or one medium-thick medallion of venison atop the grit cake.
Spoon or artistically brush cranberry–port reduction around the protein and base (about 1–2 tbsp per plate).
Finish with micro parsley or micro thyme, a few drops of extra-virgin olive oil, and a light dusting of flaky sea salt. For visual height add a charred pearl onion petal or roasted baby carrot alongside.

Timing & Make-Ahead

Make the cranberry–port reduction 1–2 days ahead and reheat gently before service.
Cook grit mixture and set in tray the day before; cut and refrigerate. Fry grit cakes just before service for best crust.
Sous-vide venison on service day (2 hours cook window). Sear and finish herb crust just before plating.

Chef Notes

Morel handling: Morels are prized for their texture and concentrated earthiness. If using dried morels, rehydrate and strain the soaking liquid through a coffee filter and add a little to your stock for extra mushroom depth.
No cheese / Gluten free: This grit cake recipe intentionally omits cheese and uses stone-ground grits, making it naturally gluten-free (verify cross-contact if required).
Wine pairing: A medium-weight New World Syrah or a well-structured Pinot Noir will pair nicely with the venison and the cranberry reduction.
Portioning: For 13 guests allow ~6 oz venison per guest and one grit cake each.

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