Ingredients
Venison:
- 20-ounce venison loin
- Vegetable oil, for searing
- 1/2 cup Arctic berry chutney
- 1/2 cup panko bread crumbs
Mocha Sauce:
- 2 tablespoons green coffee beans
- 1/2 head fennel, halved, cored and thinly sliced
- 1 tablespoon fennel seeds
- 1/2 tablespoon olive oil
- 2 cups veal stock
- 1/2 tablespoon bitter cocoa powder
- Cauliflower Puree, recipe follows
Directions
For the Venison:
Preheat the oven to 400 degrees F.
Cut the venison into 5-ounce pieces. Heat a large saute pan over high heat. When the pan is hot, add the oil and heat. Add the venison and sear until brown on both sides, about 2 minutes per side. Transfer the pan to the oven and cook to rare, about 5 minutes. Remove from the oven. Spread the chutney on the venison and then press the panko into the chutney so it sticks. Return to the oven and cook to medium rare, about 5 more minutes.
Crush the coffee beans and toast lightly in a hot pan. Remove from the heat and set aside. Clean and slice the fennel. In a pot, toast fennel seeds on low heat to golden brown. Add the olive oil and fennel and sweat until soft. Add coffee beans and veal stock and bring to a simmer for 15 to 20 minutes. Strain. Whisk in the cocoa powder and cook for 2 minutes.
Place the cauliflower puree on 4 plates. Top with a venison steak and finish with a little of the sauce.
Cauliflower Ragout:
1 head cauliflower
1 cup vegetable stock
Salt and pepper
1/2 cup cream
1/2 cup butter
1/2 lemon
Clean and trim the cauliflower into small bouquets.
Cook the scraps and 1/2 of the white parts in vegetable stock until soft, about 10 to 15 minutes. Add the cream. Remove from the heat and puree. Season, to taste, with salt and pepper.
Saute the remaining cauliflower bouquets in a hot saute pan with a little butter. When the cauliflower just starts to get tender, but is still crunchy, add the puree and mix well. Season, to taste, with lemon and salt and pepper.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By intothesun8_127...
Columbia, 52
on March 21, 2010
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I didn't make the venison part of this recipe but the ragout and the mocha reduction were delicious. I replaced the venison recipe with filets of pork tenderloin and I rubbed them with Bobby's espresso dry rub. The rub paired perfectly with the mocha reduction. The cauliflower ragout is a perfect background for the meat and sauce with it's silky consistency yummy chunks. It's a great alternative to mashed potatoes. The reduction is subtle and dark and, like I said, it goes great with his espresso rub. I matched the pork and cauliflower ragout with roasted asparagus seasoned with salt, pepper and lemon juice. My guests were quite impressed. If I had easy access to venison, I'd make it happen, but, such is life!
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