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Venison Asparagus Roll
By Executive Chef Hiro Sone, Terra Restaurant, Napa Valley, CA

Serves 4

8 oz. Venison Loin (about 1 1/2 inch in diameter x 5 inch long)
1/8 tspn. Garlic (grated)
1/8 tspn. Ginger (grated)
3 tspn. Soy Sauce
2 tbls. Sugar
2 tbls. Mirin
2 Asparagus (medium size, blanched)
1 tspn. Peanut Oil
4 Chive Flowers

Cut the venison in half lengthwise. Butterfly each loin. Pound the butterflied meat to thin rectangle. (About one quarter inch thick, 4 inches wide, and 6 inches long.)

Make the Marinade:
1. Whisk the garlic, ginger, soy sauce, sugar and mirin in a small mixing bowl.

2. Marinate the meat in the half of the marinade for one hour. Reserve the rest for sauce. Pat dry the meat. Lay the meat long side facing you. Place the asparagus on edge of the meat close to you. Simply roll meat to wrap the asparagus. Tie the rolled meat with kitchen twine.

3. Heat the oil in a non stick sauté pan over high heat. Add the rolled meat and sauté until entire surface is golden brown. Remove the meat. Clean the pan. Put the meat back in the pan. Add the rest of the marinade and simmer.

4. Roll the meat in the sauce about 3 minutes, or until the sauce becomes syrupy. Remove from heat. Rest 5 minutes. Cut each roll into 6 medallions. Arrange 3 each medallions in serving bowl. Drizzle pan juice. Garnish with chive flower.


Other Chef Hiro Sone Recipes You Might Enjoy:
Dry Aged Rib Eye Steak Baked in Rosemary Salt
Hamachi, Sashimi with Salad of Champignon de Paris and Truffle Soy Vinaigrette
Matelote of Eel and Grilled Foie Gras on Carnaroli Risotto with Fines Herbs
Tataki of Dry Aged New York Strip Steak with Ponzu Sauce
Tataki of Venison
Venison Asparagus Roll
Venison Dango in Dashi Broth
Venison Pot Stickers

Other Great Related Links:
Chef Hiro Sone Bio
Terra Restaurant




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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