Achiote Rubbed Venison Roast with Peppered Chive Puree

1-3 pound         Venison Loin
2 tbs                  Achiote Paste (derived from the Annatto Seed)         
Salt/Pepper      To taste

Coat the outside of the loin with the paste and sear off with medium high heat until browned. 

Finish in the oven until desired temperature. Venison gets tougher the more it’s cooked.  Suggested temperature is about 145 to 150 degrees internal temperature. 

Peppered Chive Puree


8 oz                  Chives
2 tbs                 Cracked Black Pepper
2 oz                  Water           
1 tbs                 Sour Cream 
1 tbs                 Heavy Cream
Salt to taste
Bring a saucepan or stockpot of salted water up to a boil and blanch the chives whole for only 5 seconds. Quickly take out and put into an ice bath to bring out the bright green color. Strain. 

Put the chives, salt, black pepper, sour cream, and heavy cream into a food processor and puree. Add water if necessary. The puree is served cold and can be strained through a fine mesh strainer if desired. 

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