Citrus-Porcini Dusted Venison
Farro, Pine Nuts, Wild Mushroom, Sun Dried Cherries, Port Syrup

Ingredients
4 lbs.	venison
¼ C	citrus porcini rub (recipe follows)
2 C	faro
½ C	pine nuts
1 C	dried cherries
1 C	wild mushroom (cepes, chanterelle or available)
1 ea.	diced shallot
1 clove	chopped garlic
2 T	chopped parsley
10 oz.	port syrup (recipe follows)
½ C + 3 T	fruity olive oil
2 T	butter

Directions

Clean venison loin; place on rack and salt. Leave uncovered to dry in refrigerator 4-5 hours.

Make Citrus-Porcini Rub and Port Syrup.

Cook farro in lots of salted boiling water. Reduce to simmer partially covered 20-30 minutes. Strain water off. Place on plastic wrapped chilled sheet pans and cool in refrigerator.

Toast pine nuts in 325-degree oven for 7-10 minutes until golden brown. Remove and reserve.

Clean and slice mushrooms in nonstick pan over medium heat. Place 3 T olive oil and heat to smoke. Saut&eacute mushrooms with salt until they give up water and reduce. Add shallots, then garlic. Cook 2-3 minutes, add butter and parsley. Cook 2 minutes and remove to parchment lined pan to cool.

Preheat oven to 400-degrees. Pull venison, rub with citrus-porcini rub and sear over medium heat; set aside to cool. Place on roasting rack and finish 12-16 minutes, reduce oven to 375-degree to rare 112-115 degrees. Allow meat to rest.

Toss mushrooms, cherries, pine nuts and farro together with olive oil and season with salt. Place in roasting pans and cover with foil. Heat until warm.

Slice venison into 1 ½ oz. slices. Place farro on center of plate and lay venison slightly off farro. Drizzle port syrup and garnish with sea salt and chervil sprig.

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Citrus-Porcini Rub

Ingredients
¼ C	minced orange zest
¼ C	sugar
2 T	salt
2 T	black pepper
2 cloves	minced garlic
1 C	porcini powder
1 C	olive oil

Directions

Combine all dry ingredients to form paste. Cover and store in refrigerator.

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Port Wine Sauce

Ingredients
½ gallon	veal stock
16 oz.	ruby port wine
16 oz.	pinot noir
1 ea.	cinnamon stick
2	cloves

Directions

In four separate pots, reduce veal stock to 1 cup, ruby port to ½ cup, pinot noir to ½ cup and then combine and let steep with cinnamon and cloves for 15 minutes.  Pass through a chinois.