Ingredients:

Venison Tenderloin

1.5 lbs venison tenderloin

1 ½  tsp sumac

1 tsp ground cumin

½ tsp ground cinnamon

¼ tsp ground allspice

1 Tbsp Harissa or Calabrian chili paste 

1 1/2 tsp kosher salt (Diamond Crystal) (1 tsp if using Morton’s) 

1 tsp black pepper, coarsely ground

2 Tbsp olive oil

¼ cup red wine vinegar

Hummus

1 can (15oz) chickpeas, drained

1/3 cups tahini

3 tablespoons fresh lemon juice

2 garlic cloves, smashed 

3 tablespoons olive oil

2 cups torn read leaf lettuce of kale (optional)

Fig-Mint Chutney

2 shallots, thinly sliced

3 Tbsp fig jam

⅓ cup cups red wine

3 Tbsp fresh mint leaves, chopped

Naan

2 cups all-purpose flour

¾ cups warm water

2 tablespoons butter, melted

1 tsp salt

STEPS

1. Make the spice rub & marinate: Combine  sumac, cumin, cinnamon, allspice, chili paste, salt and pepper in a small bowl. Poke holes all over the venison tenderloin with a fork or skewer, be careful not to pierce all the way through the meat. This helps the marinade penetrate the tenderloin and begins breaking down the tougher fibers. Rub the spice mixture all over the tenderloin. In a large bowl or large sealable baggie, pour in red wine vinegar and oil. Place the rubbed tenderloin in the large bowl, making sure to coat the entire piece of meat in oil and vinegar before covering/sealing, and putting in the fridge for minimum 4 hours or overnight. 

2. Rest the venison: Pull the marinated venison tenderloin from the fridge and let it come to room temperature before roasting. Pat off any excess liquid but try to leave as much of the spice rub intact as possible.

3.While the tenderloin is coming up to room temp,  make the hummus: Add the chickpeas, tahini, lemon juice, garlic and a pinch of salt to a food processor.  Blend until very smooth, streaming in the olive oil as it runs. Taste and adjust lemon and salt. For a roasted garlic version 

(Fold in the torn 2 cups kale or red leaf lettuce, torn if you'd like some green in the base. Set aside.)

4. Roast the venison: Preheat oven to 400°F. Sear the tenderloin in an oven-safe pan with a little oil over high heat for 1 minute per side on all sides to build a crust. Transfer to the oven and roast until it reaches your desired doneness, 130-135°F internal temp. Roughly 20 minutes in the oven. Venison is lean and will dry out quickly, so watch it closely. 

5. Make the fig-mint chutney: In a small saucepan over medium heat, soften the 2 shallots, thinly sliced in a drizzle of olive oil for 3-4 minutes. Add the red wine and let it reduce by half. Stir in the fig jam and simmer until glossy and jammy, about 5 minutes. Keep a close eye, depending on the sugar content of the jam, it could burn quickly. Add a Tbsp if you think it’s starting to caramelize too quickly. Remove from heat and fold in the mint leaves. Season with a pinch of salt and pepper. Set aside. 

6. Broil for the tenderloin: In the last 2 minutes, switch the oven to broil and blast the tenderloin to get a deep, caramelized crust on the outside. Remove and rest before slicing.

7. Rest the meat: Let the tenderloin rest before slicing. Don’t skip this step. This is critical with lean game meat to keep the juices in. Save any dippings from the pan too in case the venison is a little dried out. 

8. Make the naan: Mix 2 cups all-purpose flour, 3/4 cups warm water, melted 2 tablespoons butter, and 1 tsp  salt together into a shaggy dough. Knead until smooth, about 5 minutes. Let rest 20 minutes. Divide into balls, roll flat, and cook in a dry cast iron or non-stick skillet over high heat for 1–2 minutes per side until charred and puffed.

9. Slice & plate: Slice the rested tenderloin thin,  about a quarter to half inch thick, finger-width. Spread the hummus generously across a large platter or individual plates. Fan the venison slices over the hummus. Spoon the fig-mint chutney over the top. Serve the warm naan alongside.

10. Eat with your hands! This is a finger food meal. Tear off a piece of naan, lay a slice of venison on it, and drag it through the hummus and chutney. 

NOTES

On the venison: Venison is tough no matter what, the overnight marinade with red wine vinegar is not optional if you can help it. The acid does real work here. For the spice blend: sumac has an orangey, woody flavor and cinnamon both complement and tame the gaminess in a way that heat from a chili alone can't.

On the hummus: Don't skip the tahini, it's what gives the base its richness to stand up to the venison. Al Kanater brand is a great choice if you can find it.

On the chutney: The fig jam and mint is the surprise move here. The sweetness cuts through the spice rub and the richness of the tahini. Don't overthink it. Just eat it.

Happy Cooking,

Grant