Venison
Medallions with Tangerine,
Black Pepper and Cranberry Campote
By
Chef Gary Danko, Gary Danko
Restaurant, San Francisco,
CA
Serves:
6
Ingredients:
2
lbs. Venison Loin (boneless, cleaned of all
connective tissue)
1/2 cup Clarified Butter or Vegetable Oil
Orange,
Juniper and Almond Crust Ingredients:
2 tspn. Tangerine Rind (grated)
1/2 tspn. Fresh Thyme Leaves (chopped)
4 tspn. Ground Almonds
1/2 cup Italian Parsley (chopped)
1 tspn. Juniper Berries
1 tspn. Garlic (chopped)
Venison
Sauce Ingredients:
2 -1/2 cups Pinot Noir
1 cup Port Wine
6 oz. Cognac
1 Onion (minced fine)
4 Shallots (minced fine)
6 Garlic Clove (minced)
1 tbls. Dried Herb de Provence
4 tbls. Parsley Stems (chopped)
1 -1/2 cup Venison Essence (or demi-glace)
Cranberry
Campote Ingredients :
1 lb. Cranberries
1 cup Sugar
1/3 cup Apple Juice
3 tbls. Lime Juice
1/3 cup Orange Juice
1 pinch Salt
1 sheet Gelatin
4 tbls. Grand Marnier
Method:
Combine all ingredients and place over medium
heat. Bring just to a boil. Remove from heat
and let cool. Store in refrigerator.
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Related Links:
The
Essence of Danko
Stock
Making Tips
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