Скачать или смотреть Seared Venison With Cherry Port Sauce

Seared Venison Loin with Cherry Port Sauce and Root Vegetable Hash

Venison and Sauce

1 Whole Venison Loin cut into ½ inch medallions

Flour

Salt

Cooking oil, preferably grape seed or light olive

½ Cup dried cherries soaked in 1.5 cups port for at least 1 hour or up to 12

1 Cup venison or beef stock

¼ cup balsamic vinegar

2TB maple syrup

2TB butter, at room temperature



Season medallions lightly with salt
Coat in flour and season lightly with salt again
Place just enough oil to coat bottom of sauté pan
Heat over medium high heat until it just begins to smoke
Cook venison in batches about ¾ of the way through
Once all venison is cooked pour remaining oil out
Over medium heat add cherries and port to pan off of heat
Reduce by ¾
Add beef stock and balsamic and reduce by ¾
Add venison back to pan and cook to your desired temperature
Remove venison and keep warm
Once you have a thickened sauce whisk butter in
Pour sauce over venison


Root Vegetable Hash



This recipe will feed about 2/3 people. Feel free to add or take away



½ of a small white onion, small diced

2Tb cooking oil, whatever you used for venison will work

2 Cups of any root vegetable you might want. Potatoes, parsnip, rutabaga, sweet potato, turnips, etc. If dicing large you want to par cook in simmering water until about 80 percent of the way cooked through. If not par cooking make them a small dice

Salt

¼ cup cooked, diced bacon


Sauté onions over medium heat in oil until softened. About 5-7 minutes
Salt onions
Add bacon and root vegetables
Salt vegetables
Cook vegetables through
Add any fresh herbs you might like to taste. Basil, thyme, tarragon, etc
Serve underneath or next to venison


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