Roasted Cervena Venison with Georgia Pecans
Recipe developed for the Georgia Pecan Commission by Chef Charlie Baggs, President and founder of Charlie Baggs, Inc.

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

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 400 degree oven and continue cooking to medium rare or desired temperature. Let rest and thinly slice the meat.

Crostini
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
3 1/2 red onions, cut into 1/4 slices
1/3 c. dry red wine
1/3 c. red wine vinegar
1/3 c. pomegranate juice
1/4 c. packed light brown sugar
1/4 c. honey
1 teaspoon salt
½ teaspoon pepper

1 tbsp. orange juice
1 tbsp. 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.

Yields: 2 cups

Honey Praline Sauce
¼ cup brown sugar
¼ cup honey
¼ cup orange juice
¼ cup pomegranate juice
1/8 cup cranberry juice
½ 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
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°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.)

Yield: 1 1/2 cups

Assembly

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