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

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

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.


Other Great Related Links:
Executive Chef Sang Yoon Bio







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