Venison
Asparagus Roll
By
Executive Chef Hiro Sone, Terra Restaurant,
Napa Valley, CA
Serves
4
Ingredients:
8 oz. Venison Loin (about 1 1/2 inch in diameter
x 5 inch long)
1/8 tspn. Garlic (grated)
1/8 tspn. Ginger (grated)
3 tspn. Soy Sauce
2 tbls. Sugar
2 tbls. Mirin
2 Asparagus (medium size, blanched)
1 tspn. Peanut Oil
4 Chive Flowers
Procedure:
Cut the venison in half lengthwise. Butterfly
each loin. Pound the butterflied meat to thin
rectangle. (About one quarter inch thick, 4
inches wide, and 6 inches long.)
Make
the Marinade:
1. Whisk the garlic, ginger,
soy sauce, sugar and mirin in a small mixing
bowl.
2.
Marinate the meat in the half of the marinade
for one hour. Reserve the rest for sauce. Pat
dry the meat. Lay the meat long side facing
you. Place the asparagus on edge of the meat
close to you. Simply roll meat to wrap the asparagus.
Tie the rolled meat with kitchen twine.
3.
Heat the oil in a non stick sauté pan
over high heat. Add the rolled meat and sauté
until entire surface is golden brown. Remove
the meat. Clean the pan. Put the meat back in
the pan. Add the rest of the marinade and simmer.
4.
Roll the meat in the sauce about 3 minutes,
or until the sauce becomes syrupy. Remove from
heat. Rest 5 minutes. Cut each roll into 6 medallions.
Arrange 3 each medallions in serving bowl. Drizzle
pan juice. Garnish with chive flower.
Serve.
Other
Chef Hiro Sone Recipes You Might Enjoy:
Dry
Aged Rib Eye Steak Baked in Rosemary Salt
Hamachi,
Sashimi with Salad of Champignon de Paris and
Truffle Soy Vinaigrette
Matelote
of Eel and Grilled Foie Gras on Carnaroli Risotto
with Fines Herbs
Tataki
of Dry Aged New York Strip Steak with Ponzu
Sauce
Tataki
of Venison
Venison
Asparagus Roll
Venison
Dango in Dashi Broth
Venison
Pot Stickers
Other
Great Related Links:
Chef
Hiro Sone Bio
Terra
Restaurant
www.terrarestaurant.com
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