Roasted Venison Loin, Grains, Parsnip Puree, Sauce Poivrade
Serves: 5
Amos O'Hara
1 January 1970
Based on User reviews:
53
Spice
56
Sweetness
50
Sourness
38
mins
Prep time (avg)
4
Difficulty
Ingredients:
1 cup
Red Wine Vinegar1 large
Onion (peeled and diced)2 stalks
Celery (diced)1 clove
Garlic1 bunch
Thyme1
Bay Leaf1 tsp
Black Peppercorn1 tbsp
Extra-Virgin Olive Oil1 cup
Sugar1
Veal1 cup
Heavy Cream1 tsp
Olive Oil2 cups
Parsnip (large-diced)2 tbsps
Butter1
Salt1 cup
Shallot (chopped)2 cups
Quinoa (white, rinsed well)2 cup
White Wine (dry)1 cup
Carrot (small-diced)Directions:
1
Add the quinoa
2
Special equipment: Cylinder molds Debone the venison saddle by following the bones carefully
3
Trim the membrane and nerve from venison loin, and reserve the loin for roasting
4
Reserve the bones (chop them up) and trimmings for the sauce poivrade
5
Reserve the tenderloins for another use
6
To make the sauce poivrade: In a large bowl, combine the reserved chopped bones and trimmings, wine, vinegar, onion, carrot, celery, garlic, thyme, bay leaf, peppercorns, and juniper berries
7
Let the bones marinate for at least 24 hours
8
Strain the marinade through a colander into a mixing bowl, reserving both the marinade and bones and vegetables
9
Let the marinade stand for about 5 minutes
10
Separate the bones from the vegetables
11
Heat the olive oil in a saucepan over high heat
12
Add the bones from the marinade and cook until they've caramelized, about 10 minutes
13
Add the vegetables from the marinade
14
Cook to develop a nice brown color, another 10 minutes
15
Add sugar to the pan and let caramelize
16
Pour in the wine marinade and stir and scrape the pan drippings to deglaze
17
Boil and let reduce by two-thirds
18
Add enough veal stock to cover
19
Simmer for 25 to 30 minutes, skimming the surface often
20
Strain through a fine chinois into a saucepan
21
Simmer and skim
22
Let the sauce reduce until a coating consistency is achieved
23
If desired, add the cream to finish the sauce
24
To make the roasted venison: Preheat the oven to 450 degrees F
25
In a large pan or roasting pan, heat the olive oil on medium heat
26
When hot, sear each side of the venison loin until a light color is achieved
27
Roast the venison for about 8 to 10 minutes
28
Let rest for about 5 minutes and slice into medallions
29
To make the parsnip puree: Boil the parsnip in boiling water until it's tender
30
Strain
31
Add the butter, cream, salt, and pepper
32
Puree in a food possessor
33
To serve: In a medium saute pan over medium-high heat, heat the olive oil and add the shallots
34
Stir and cook for 1 minute
35
Add the mustard greens, if using, along with 2 cups each of the cooked farro and quinoa
36
Stir to combine and heat through
37
Add the pumpkin soup to bind the mixture
38
Season with salt and pepper, to taste
39
Place the mixture in the individual molds and pack to tighten
40
Place the molds on each plate and push through to position in desired location
41
Place 2 medallions of venison on each plate, along with the parsnip puree and grains
42
Add the released juices from the meat to the sauce poivrade and bring to a boil
43
Sauce the venison and serve
44
Bring the water and salt to a boil in a large heavy-bottomed pot
45
Reduce the heat and simmer until the quinoa opens up revealing a little spiral and is soft and pleasant to chew, about 20 minutes
46
If there is any remaining liquid, drain it
47
Drizzle the quinoa with a few splashes of olive oil and set aside
48
Melt the butter with the olive oil in a medium saucepan over medium heat
49
Add the shallots and saute for 1 minute
50
Add the farro and cook for 2 minutes to toast, and then add the wine
51
Simmer, stirring frequently, until almost all the liquid evaporates, about 5 minutes
52
Add the carrots and then the chicken broth, 1 cup at a time, stirring frequently and simmering until the liquid is absorbed and the farro is just tender, about 20 minutes
53
Season with salt and pepper, to taste
54
Set aside