Venison with Seared Foie Gras | Saveur

Ingredients

• 1⁄4 cup extra-virgin olive oil
• 1 tsp. freshly ground black pepper
• 1⁄2 tsp. fresh thyme leaves
• 8 juniper berries, cracked
• 2 cloves garlic, crushed
• 2 dried bay leaves
• 4 (5-oz.) medallions trimmed venison loin (each about 1" thick)
• 2 tbsp. canola oil
• 1 lb. venison bones, cut into 2"–3" pieces
• 1 tbsp. tomato purée
• 1 small yellow onion, coarsely chopped
• 1 small carrot, cut into 1⁄3" pieces
• 1 rib celery, cut into 1⁄3" pieces
• 1 small leek, trimmed and coarsely chopped
• 1 cup red wine
• 1 tbsp. fresh cranberry sauce
• 3 juniper berries, cracked
• 3 whole black peppercorns, cracked
• 1 dried bay leaf
• 1 sprig fresh thyme
• 7 tbsp. butter, cut into small pieces
• 1 tsp. chopped bittersweet chocolate
• Salt and freshly ground black pepper
• 4 (2-oz.) slices foie gras, chilled
• 2 tbsp. extra-virgin olive oil