Cervena
Venison with Black Trumpet Mushroom Crust, Sweet and Sour
Shallots, Pearl Barley, and Juniper Cured Country Bacon
By Executive Chef Sang
Yoon,
Michael's, Santa Monica, California
Serves:
2
Ingredients:
2 six oz. Pieces Venison Loin
Sweet and Sour Shallots
5 Shallots (cut in half)
1 tbsp. Clarified Butter
1 tbsp. Sugar
1 tbsp Cider Vinegar
1 tbsp. Verius
2 tbsp. Chicken Stock
1 tbsp. whole Butter
few drops of Lemon Juice
Sea Salt and White Pepper
Procedure:
In a medium size skillet, heat ciarified butter over medium
heat. Add shallots and brown slightly. Add vinegar, verius,
and sugar.
Reduce
liquid until shallots become slightly sticky. Add chicken
stock, reduce and finish with whole butter. Season mixture
and add few drops of lemon juice before serving.
Venison
Ingredients:
2 six oz. pieces of Venison Strip Loin (cleaned of all
silver skin)
1/2 cup Ruby Port
1/2 cup Red Wine
2 Garlic Cloves (smashed)
1 sprig of Thyme
1 sprig of Rosemary
1 Carrot (chopped)
2 Stalk Celery (chopped)
1/2 White Onion (chopped)
1 tbls. Violette Mustard
1 tbls. Whole Butter
1/2 cup Chicken Stock
1 tbls. Clarified Butter
Marinade
For Venison Procedure:
Combine first eight ingredients and pour over venison
in a shallow baking dish and refrigerate (covered) for
at least 4 hours.
Preheat
oven to 400 degrees. Heat a small skillet over high heat
and add clarified butter. Season venison with salt and
pepper and sear on all sides until brown. Put in skillet
in pre heated oven for 5 minutes. Remove venison from
oven and rest meat at room temperature for 5 minutes or
until medium rare.
Sauce
Procedure:
Take I cup of marinated and bring to boil in a sauce pan
and reduce until nearly dry. Add chicken stock and reduce
by two thirds. Add violette mustard and whole butter.
Serve with sliced venison and shallots.
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