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Venison Medallions with Tangerine,
Black Pepper and Cranberry Campote

By Chef Gary Danko, Gary Danko Restaurant, San Francisco, CA

Serves: 6


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

Combine all ingredients and place over medium heat. Bring just to a boil. Remove from heat and let cool. Store in refrigerator.

Other Great Chef Recipes:
Coconut Sorbet

Coconut Tuiles

Duck Prosciutto and Fole Gras Torchon with an Apple Gastrique

Juniper Spiced Venison Medallions, Cranberry Onion Compote with a Chestnut Spaetzle

Moroccan Spiced Squab with Chermoula and Orange-Cumin Carrot

Pineapple Coconut Cream Parfait with Tropical Coulis

Seared Filet of Beef with Porcini Mushrooms, Candied Shallots and Potato Gratin

Seared Foie Gras with Apricot and Verjus

Other Related Links:
The Essence of Danko

Stock Making Tips




matthew cloutier

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t. @jraxter Well I will try... If you would like to write review of these places we would be happy to publish them.. We are always looking

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