Venison
Carpaccio with Sautéed Foie Gras,
Chanterelles, Caramelized Figs and
Port Demi Glace
By Executive
Chef Gary Roth, Los Altos Country Club, Los
Altos, CA
Made
with:
CulinArte Glace de Veau
New Zealand Venison Loin
Yield:
8 servings
Ingredients:
2 lbs. Venison Loin
1 1/2 tbls. Ground Black Pepper (coarse)
1 1/2 tbls. Ground Fennel Seed (coarse)
1 1/2 tsp Dry Juniper Berries (coarse ground)
8 (3/oz.) Duck Foie Gras Pieces
8 Black Mission Figs
3 tbls. Sugar
1 lb. Chanterelle Mushrooms (small, brushed
cleaned)
2 tbls. Butter
2 Shallots (minced)
2 Thyme, Sprigs
3 Cups Port
1/2 lb. CulinArte Glace de Veau
Grey Sea Salt
Cracked Black Pepper
1 tbls. Olive Oil
Fennel Greens and Seed Clusters
Procedures
For the Venison:
Clean venison of silver skin. Marinate in one
cup Port, seasoned with 2 Tbl black pepper,
2 Tbl fennel, and 2 Tbl juniper berries. Leave
overnight. Remove from marinade. Dust with remaining
pepper, fennel, and juniper berries. Quickly
sear in hot pan with olive oil to caramelize
the exterior. Remove from heat. Roll the loin
in plastic wrap to create a log shape. Twist
the ends tightly. Freeze overnight, preferably
in a half round baguette mold or create a mold
using crushed aluminum foil, formed half way
around a standard rolling pin 2 2 inches in
diameter.
For
the Foie Gras:
Slice w of an inch thick, 3 Oz. slices across
a cool whole duck foie gras. Score with shallow
cross hatch pattern on the surface of foie.
Place back in refrigerator for 25 minutes, or
until firm.
For
the Figs:
Cut figs in half. Lay flat with cut surface
facing up. Sprinkle lightly with sugar. Caramelize
with hand held propane torch as you would for
crème brulee. Add more sugar and repeat
if necessary.
For the Chanterelles Procedures:
Sauté the cleaned dry mushrooms in butter
until caramelized but not dry. Add thyme sprigs,
shallots, salt and pepper to taste. Cook two
minutes more until shallots are translucent.
Keep warm.
For
the Port Demi Glace:
Reduce two cups Port to syrup consistency. Add
CulinArte Glace de Veau. Reduce to desired sauce
consistency. Check for seasoning and adjust.
To
Assemble:
Remove Venison from freezer, and let warm for
15 minutes at room temperature. Slice across
the grain on electric slicer as for carpaccio,
and one by one, lay overlapping pieces in a
tight circle in center of plate. Heat pan to
medium hot for Foie Gras. Place Foie Gras scored
side down and brown. Turn to other side and
place in 300°F oven for 2-3 minutes to warm
through. Remove from pan and drain extra fat.
Place in center of venison. Arrange warm chanterelles
and caramelized fig halves on Foie Gras. Spoon
Port Sauce around outside of venison s margin.
Make small piles of grey salt and cracked pepper
on the side of the plate. Garnish with wild
fennel greens and seed clusters.
More
Chef Recipes:
Abalone
Mushroom Canneloni with Braised Short Ribs,
Apples and Ginger with a Sherry Syrup
Almond
Financiere with Candy Cap Mushroom Confit,
Coffee Poached Pears, Mascarpone Truffle Gelato,
and Black Tea Crème Anglaise
Cauliflower
Custard with Butter Browned Cauliflower,
Fried Cauliflower Mushrooms and Lamb Demi Glace
Cumin
Crusted Lamb Loin with Coriander Basmati Rice
Lundberg
Family Farms Lobster Mushroom Risotto with Fresh
Pumpkin
Lobster
Paella
Maine
Lobster, with Grilled Matsutaki Mushrooms, and
Buckwheat Jus
Porcini
Tart with Goat Cheese and an Arugula Salad
Spinach
Tortellini with Castelfranco and Gorgonzola
Veal
Fillet with Organic Wild Rice, Baby Vegetables
and Morel Mushroom Jus
Venison
Carpaccio with Sautéed Foie Gras,
Chanterelles, Caramelized Figs and Port Demi
Glace
Wild
Mushroom Cappuccino
Other
Related Links:
Cooking
with Wild Mushrooms
The
Secret's in the Rice
Executive
Chef Gary Roth - Bio
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