Pan Roasted Venison with a Tangerine and Roasted Jalapeno Sauce and Sweet Onion and Sage Gratin
- Level: Intermediate
- Total: 40 min
- Prep: 30 min
- Cook: 10 min
- Yield: 4 to 6 servings
Ingredients
4 (8-ounce) venison steaks
Salt and freshly ground pepper
2 tablespoons olive oil
Tangerine and Roasted Jalapeno Sauce, recipe follows
Sweet Onion and Sage Gratin, recipe follows
Tangerine and Roasted Jalapeno Sauce:
2 tablespoons olive oil
1 red onion, finely diced
3 jalapenos, roasted, peeled, and chopped
1 cup red wine
6 cups home-made chicken stock
1 cup thawed tangerine juice concentrate
1/4 cup light brown sugar
Salt and freshly ground pepper
Sweet Onion and Sage Gratin:
2 tablespoons olive oil
1 tablespoon butter, plus more for buttering the pan
2 large sweet onions, peeled, halved and thinly sliced
Salt and freshly ground pepper
8 sage leaves, cut into chiffonade
4 baking potatoes, like russets, peeled and thinly sliced on a mandoline
1 1/2 cups heavy cream
Directions
- Preheat oven to 400 degrees F.
- Season venison on both sides with salt and pepper, to taste. Heat oil in a large saute pan over medium-high heat. Add venison and saute until golden brown. Turn over, place pan in oven, and continue cooking for about 4 to 5 minutes for medium doneness. Drizzle the venison steaks with the Tangerine and Roasted Jalapeno Sauce. Serve with Sweet Onion and Sage Gratin.
Tangerine and Roasted Jalapeno Sauce:
- Heat oil in a large saucepan over medium heat. Add onions and jalapenos and cook until onions are soft. Add wine and cook until reduced completely. Add the chicken stock and cook until reduced to 2 cups. Whisk in the tangerine concentrate and brown sugar and cook to a sauce onsistency. Season with salt and pepper, to taste.
Sweet Onion and Sage Gratin:
- Preheat oven to 375 degrees F. Butter a 9 by 5-inch loaf pan and set aside.
- Heat oil and butter in a large saute pan over medium-high heat. Add onions and cook until soft and caramelized. Season with salt and pepper and fold in the sage. Place a layer of potatoes on the bottom of the loaf pan, top with a seventh of the mixture and about 3 tablespoons of the cream, season with salt and pepper and repeat to make 7 to 8 layers. Place the pan on a baking sheet and bake for 45 to 50 minutes or until the potatoes are cooked through and the top is golden brown. Let rest for 10 minutes before slicing.
