Pistachio Crusted Venison

Pan Seared and Pistachio Encrusted Venison Loin 1TB Vegetable oil Venison Loin Dijon Mustard 1 Cup shelled pistachios run through a food processor or blender until roughly ground ½ Cup Pinot Noir ¼ Cup beef stock ¼ Cup blueberry preserves or any other type of fruit jam or jelly 1TB Unsalted whole butter Salt both sides of loin Over high heat sear salted venison loin on both sides for 15 seconds Remove venison from pan and lightly paint Dijon mustard on one side Roll the side you painted back and forth in the crushed pistachios Bake in a 350 degree oven pistachio side up until medium rare is reached. This will vary due to the size of the loin being cooked. Check every couple minutes with an instant read thermometer While venison is cooking in the oven place your pan back on the stove over medium heat Add the pinot noir and reduce to a syrup Add stock and reduce by 2/3’s Add blueberry preserves and reduce until thickened Whisk in butter Remove from heat Allow venison loin to cool for 5 minutes Slice and place on plate Drizzle sauce over top