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Venison Carpaccio with Sautéed Foie Gras,
Chanterelles, Caramelized Figs and
Port Demi Glace

By Executive Chef Gary Roth, Los Altos Country Club, Los Altos, CA

Made with:
CulinArte Glace de Veau
New Zealand Venison Loin

Yield: 8 servings

2 lbs. Venison Loin
1 1/2 tbls. Ground Black Pepper (coarse)
1 1/2 tbls. Ground Fennel Seed (coarse)
1 1/2 tsp Dry Juniper Berries (coarse ground)
8 (3/oz.) Duck Foie Gras Pieces
8 Black Mission Figs
3 tbls. Sugar
1 lb. Chanterelle Mushrooms (small, brushed cleaned)
2 tbls. Butter
2 Shallots (minced)
2 Thyme, Sprigs
3 Cups Port
1/2 lb. CulinArte Glace de Veau
Grey Sea Salt
Cracked Black Pepper
1 tbls. Olive Oil
Fennel Greens and Seed Clusters

Procedures For the Venison:
Clean venison of silver skin. Marinate in one cup Port, seasoned with 2 Tbl black pepper, 2 Tbl fennel, and 2 Tbl juniper berries. Leave overnight. Remove from marinade. Dust with remaining pepper, fennel, and juniper berries. Quickly sear in hot pan with olive oil to caramelize the exterior. Remove from heat. Roll the loin in plastic wrap to create a log shape. Twist the ends tightly. Freeze overnight, preferably in a half round baguette mold or create a mold using crushed aluminum foil, formed half way around a standard rolling pin 2 2 inches in diameter.

For the Foie Gras:
Slice w of an inch thick, 3 Oz. slices across a cool whole duck foie gras. Score with shallow cross hatch pattern on the surface of foie. Place back in refrigerator for 25 minutes, or until firm.

For the Figs:
Cut figs in half. Lay flat with cut surface facing up. Sprinkle lightly with sugar. Caramelize with hand held propane torch as you would for crème brulee. Add more sugar and repeat if necessary.
For the Chanterelles Procedures:
Sauté the cleaned dry mushrooms in butter until caramelized but not dry. Add thyme sprigs, shallots, salt and pepper to taste. Cook two minutes more until shallots are translucent. Keep warm.

For the Port Demi Glace:
Reduce two cups Port to syrup consistency. Add CulinArte Glace de Veau. Reduce to desired sauce consistency. Check for seasoning and adjust.

To Assemble:
Remove Venison from freezer, and let warm for 15 minutes at room temperature. Slice across the grain on electric slicer as for carpaccio, and one by one, lay overlapping pieces in a tight circle in center of plate. Heat pan to medium hot for Foie Gras. Place Foie Gras scored side down and brown. Turn to other side and place in 300°F oven for 2-3 minutes to warm through. Remove from pan and drain extra fat. Place in center of venison. Arrange warm chanterelles and caramelized fig halves on Foie Gras. Spoon Port Sauce around outside of venison s margin. Make small piles of grey salt and cracked pepper on the side of the plate. Garnish with wild fennel greens and seed clusters.

More Chef Recipes:
Abalone Mushroom Canneloni with Braised Short Ribs,
Apples and Ginger with a Sherry Syrup

Almond Financiere with Candy Cap Mushroom Confit,
Coffee Poached Pears, Mascarpone Truffle Gelato,
and Black Tea Crème Anglaise

Cauliflower Custard with Butter Browned Cauliflower,
Fried Cauliflower Mushrooms and Lamb Demi Glace

Cumin Crusted Lamb Loin with Coriander Basmati Rice

Lundberg Family Farms Lobster Mushroom Risotto with Fresh Pumpkin

Lobster Paella

Maine Lobster, with Grilled Matsutaki Mushrooms, and Buckwheat Jus

Porcini Tart with Goat Cheese and an Arugula Salad

Spinach Tortellini with Castelfranco and Gorgonzola

Veal Fillet with Organic Wild Rice, Baby Vegetables and Morel Mushroom Jus

Venison Carpaccio with Sautéed Foie Gras,
Chanterelles, Caramelized Figs and Port Demi Glace

Wild Mushroom Cappuccino

Other Related Links:
Cooking with Wild Mushrooms

The Secret's in the Rice

Executive Chef Gary Roth - Bio



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