Roasted Venison Loin, Grains, Parsnip Puree, Sauce Poivrade

Total Time:
27 hr 13 min
Prep:
40 min
Inactive:
24 hr 10 min
Cook:
2 hr 23 min

Yield:
8
Level:
Advanced

Ingredients
  • 1 saddle of venison
  • Sauce poivrade:
  • 1 bottle syrah red wine
  • 1/4 cup red wine vinegar
  • 1 large onion, peeled and diced
  • 1 carrot, peeled and diced
  • 2 stalks celery, diced
  • 1 clove garlic
  • 1 bunch thyme
  • 1 bay leaf
  • 1 teaspoon black peppercorns
  • 6 juniper berries
  • 1 tablespoon extra-virgin olive oil
  • 1 cup sugar
  • Veal or beef stock, to cover
  • 2 teaspoons heavy cream, optional
  • Roasted venison:
  • 1 teaspoon olive oil
  • Parsnip puree:
  • 2 cups large-diced parsnip
  • 1 teaspoon butter
  • 1/4 cup heavy cream
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • Grains, recipe follows
  • Quinoa:
  • 4 scant cups water
  • 1 teaspoon salt
  • 2 cups white quinoa, rinsed well
  • Extra-virgin olive oil
  • Farro:
  • 2 tablespoons butter
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup chopped shallots
  • 1 cup farro
  • 2/3 cup dry white wine
  • 1/3 cup small-diced carrots
  • 4 cups low salt chicken broth
  • Salt and freshly ground black pepper
  • Assembly:
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons minced shallots
  • 1 cup mixed mustard greens, optional
  • 2 tablespoons pumpkin soup
  • Salt and freshly ground black pepper
Directions
Parsnip puree:

Debone the venison saddle by following the bones carefully. Trim the membrane and nerve from venison loin, and reserve the loin for roasting. Reserve the bones (chop them up) and trimmings for the sauce poivrade. Reserve the tenderloins for another use.

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. Let the bones marinate for at least 24 hours.

Strain the marinade through a colander into a mixing bowl, reserving both the marinade and bones and vegetables. Let the marinade stand for about 5 minutes. Separate the bones from the vegetables.

Heat the olive oil in a saucepan over high heat. Add the bones from the marinade and cook until they've caramelized, about 10 minutes. Add the vegetables from the marinade. Cook to develop a nice brown color, another 10 minutes. Add sugar to the pan and let caramelize. Pour in the wine marinade and stir and scrape the pan drippings to deglaze. Boil and let reduce by two-thirds. Add enough veal stock to cover. Simmer for 25 to 30 minutes, skimming the surface often. Strain through a fine chinois into a saucepan. Simmer and skim. Let the sauce reduce until a coating consistency is achieved. If desired, add the cream to finish the sauce.

To make the roasted venison:

Preheat the oven to 450 degrees F.

In a large pan or roasting pan, heat the olive oil on medium heat. When hot, sear each side of the venison loin until a light color is achieved. Roast the venison for about 8 to 10 minutes. Let rest for about 5 minutes and slice into medallions.

To make the parsnip puree:

Boil the parsnip in boiling water until it's tender. Strain. Add the butter, cream, salt, and pepper. Puree in a food possessor.

To serve:

Place 2 medallions of venison on each plate, along with the parsnip puree and grains. Add the released juices from the meat to the sauce poivrade and bring to a boil. Sauce the venison and serve.

Grains

Assembly:

Equipment: Cylinder molds

To make the quinoa:

Bring the water and salt to a boil in a large heavy-bottomed pot. Add the quinoa. Reduce the heat and simmer until the quinoa opens up revealing a little spiral and is soft and pleasant to chew, about 20 minutes. If there is any remaining liquid, drain it. Drizzle the quinoa with a few splashes of olive oil and set aside.

To make the farro:

Melt the butter with the olive oil in a medium saucepan over medium heat. Add the shallots and saute for 1 minute. Add the farro and cook for 2 minutes to toast, and then add the wine. Simmer, stirring frequently, until almost all the liquid evaporates, about 5 minutes. 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. Season with salt and pepper, to taste. Set aside.

To assemble:

In a medium saute pan over medium-high heat, heat the olive oil and add the shallots. Stir and cook for 1 minute. Add the mustard greens, if using, along with 2 cups each of the cooked farro and quinoa. Stir to combine and heat through. Add the pumpkin soup to bind the mixture. Season with salt and pepper, to taste. Place the mixture in the individual molds and pack to tighten. Place the molds on each plate and push through to position in desired location.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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