Roasted Cervena Venison with Georgia Pecans

  • Charlie Baggs

Cervena venison roasted to perfection served on a seasoned crostini topped with caramelized onion marmalade with a splash of Georgia Pecan praline sauce.

Cervena Venison Loin

  • 1 loin
  • Olive oil
  • Juniper berries
  • Garlic
  • Salt
  • Pepper

Preheat oven to 400 degrees F.

Season loin with salt and pepper and marinate in olive oil and rosemary over night. Heat grill or griddle to high and sear on all sides. Transfer to oven and continue cooking to medium rare or desired temperature. Let rest and thinly slice the meat.


  • 1 loaf French bread, sliced
  • Olive oil
  • Salt and pepper

Drizzle bread with olive oil and season with salt and pepper. Toast until golden brown.

Caramelized Onion Marmalade (Makes 3 cups)

  • 3-1/2 red onions, cut into 1/4 slices
  • 1/3 cup dry red wine
  • 1/3 cup red wine vinegar
  • 1/3 cup pomegranate juice
  • 1/4 cup packed light brown sugar
  • 1/4 cup honey
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon orange juice
  • 1 tablespoon lemon juice

Combine red onions, red wine, red wine vinegar, pomegranate juice, brown sugar and honey over medium heat stirring constantly, until sugar is dissolved; then simmer until the consistency of marmalade is reached, about 30 minutes.

Add orange juice and lemon juice and continue to cook, stirring, until the juices are absorbed. Let cool, then cover and refrigerate for up to 3 weeks. Serve at room temperature.

Honey Praline Sauce

  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 1/4 cup orange juice
  • 1/4 cup pomegranate juice
  • 1/8 cup cranberry juice
  • 1/4 teaspoon salt

Combine ingredients in a sauce pan over medium heat until sugar is dissolved and sauce reduces to a syrupy consistency.

Spiced Georgia Pecans (Makes 1 1/2 cups)

  • 1-1/2 tablespoons butter
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1-1/2 cups Georgia Pecan halves and pieces

Preheat oven to 350 degrees F.

Melt butter in medium skillet over medium heat. Add pepper and salt, stir to blend. Remove from heat. Add pecans and stir to coat. Transfer to rimmed baking sheet. Bake until pecans are golden, about 8 minutes. Cool. Coarsely chop pecans. (Can be made 2 days ahead. Store airtight at room temperature.)

Top seasoned crostini with 1 teaspoon onion marmalade and thinly sliced venison. Drizzle with honey praline sauce and garnish with spiced Georgia Pecans.

Comments (2)

  • Jim Stephens
    07 December 2010 at 16:11 |

    Where can I buy the Cervena Venison Loin in your recipe?

    • Ashley Lansdale
      09 December 2010 at 18:21 |

      Hi Jim, try asking your local butcher about venison loin. There are also some great companies online that will send you high-quality meat like this.

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