Elk/Venison Loin with Brie Fondue and Ligonberries

Recipe by Chef Colin Smith




  • 24 ounces Elk/Venison Loin cut into 8-3oz medallions
  • 1 tablespoon fresh chopped Thyme
  • 1 tablespoon kosher salt
  • 1 teaspoon cracked black pepper

Brie Fondue

  • 12 ounces brie rhine removed
  • 1/2 tablespoon butter
  • 1/2 tablespoon flour
  • 1 cup milk
  • 1 dash nutmeg

Butternut Squash Mash

  • 2 pounds Butternut squash
  • 2 ounces orange juice
  • 8 ounces brown butter
  • 1 tablespoon kosher salt
  • 1 teaspoon white pepper

Brussel Sprouts

  • 1 pound cleaned brussel sprouts
  • 1 tablespoon horseradish
  • 2 tablespoons butter
  • 1 tablespoon kosher salt
  • 4 ounces granny smith apple
  • 3 ounces bacon
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 2 tablespoons shallots minced


  • 8 ounces ligonbery jelly
  • 2 tablespoons chives
  • 1 Sprig Thyme




  1. Clean Venison Loin of silver skin. Slice 8- 3 oz medallions off and place them on plastic wrap.
  2. Place another piece of plastic wrap on top and pound the medallions with clever to flatten
    so that the medallions are 1/2 inch thick. Sprinkle with salt/pepper and thyme and set aside.
  3. Heat olive oil in a large skillet and dust venison in flour, saute quickly 1 minute on each side and remove to paper towels. Set on sheet pan to finish cooking in oven later

Brie Fondue

  1. Place butter in small sauce pan and melt and add flour and nutmeg. Cook for 3 minutes . Do not let brown.
  2. Add milk and bring to a boil. Then add brie and simmer, finish with salt/pepper

Butternut Squash Mash

  1. Peel and dice squash, toss with oj and olive oil and bake at 350°F covered with foil for 55 minutes.
  2. Heat a skillet to med high, add butter and swirl around in pan until butter becomes a chestnut brown color.
  3. Place acorn squash into a ricer and rice into a bowl, then add brown butter and season with salt and pepper.

Brussel Sprouts

  1. Clean brussel sprouts of damaged leaves and stem, then shave them with a french knife about 1/4 inch thick.
  2. Bring large pot of salted water to a boil , add brussel sprouts and cook for 45 seconds, remove and dump into ice water.  Remove brussels from water and drain.
  3. Saute bacon in butter and add shallots and horseradish and cook until crisp. Add vinegar and honey to bacon and simmer then toss sprouts and apples into ban and cook until brussels are warmed throughout.


  1. Fire venison into a 400°F oven for 2 minutes.
  2. On a large plate place acorn squash mash in pastry bag and pipe figure 8’s on plate. Then add a bed of the brussels to off set the venison.
  3. Pull venison from oven and place onto plate, finish with brie fondue and top with ligonberries.
  4. Use fresh sprig of thyme to garnish with chives.