Ingredients Jump to Instructions ↓

  1. 1 saddle of venison

  2. 1 bottle syrah red wine

  3. 1/4 cup red wine vinegar

  4. 1 large onion, peeled and diced

  5. 1 carrot, peeled and diced

  6. 2 stalks celery , diced

  7. 1 clove garlic

  8. 1 bunch thyme

  9. 1 bay leaf

  10. 1 teaspoon black peppercorns

  11. 6 juniper berries

  12. 1 cup sugar

  13. Veal or beef stock , to cover

  14. 2 teaspoons heavy cream , optional

  15. 1 teaspoon olive oil

  16. 2 cups large-diced parsnip

  17. 1 teaspoon butter

  18. 1/4 cup heavy cream

  19. 1/4 teaspoon salt

  20. Freshly ground black pepper

  21. Grains, recipe follows

  22. To make the sauce poivrade

  23. To make the roasted venison

  24. 4 scant cups water

  25. 1 teaspoon salt

  26. 2 cups white quinoa, rinsed well

  27. Extra-virgin olive oil

  28. 2 tablespoons butter

  29. 1 tablespoon extra-virgin olive oil

  30. 1/4 cup chopped shallots

  31. 1 cup farro

  32. 2/3 cup dry white wine

  33. 1/3 cup small-diced carrots

  34. 4 cups low salt chicken broth

  35. 2 tablespoons extra-virgin olive oil

  36. 2 tablespoons minced shallots

  37. 1 cup mixed mustard greens , optional

  38. 2 tablespoons pumpkin soup

  39. Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Debone the venison saddle by following the bones carefully. Trim the membrane and nerve from venison loin, and reserve the loin for roasting. Reserve the bones ( chop them up) and trimmings for the sauce poivrade. Reserve the tenderloins for another use.

  2. In a large bowl, combine the reserved chopped bones and trimmings, wine, vinegar, onion , carrot, celery, garlic, thyme, bay leaf, peppercorns , and juniper berries. Let the bones marinate for at least 24 hours.

  3. Strain the marinade through a colander into a mixing bowl, reserving both the marinade and bones and vegetables. Let the marinade stand for about 5 minutes. Separate the bones from the vegetables.

  4. Heat the olive oil in a saucepan over high heat. Add the bones from the marinade and cook until they've caramelized, about 10 minutes. Add the vegetables from the marinade. Cook to develop a nice brown color, another 10 minutes. Add sugar to the pan and let caramelize . Pour in the wine marinade and stir and scrape the pan drippings to deglaze . Boil and let reduce by two-thirds. Add enough veal stock to cover. Simmer for 25 to 30 minutes, skimming the surface often. Strain through a fine chinois into a saucepan. Simmer and skim . Let the sauce reduce until a coating consistency is achieved. If desired, add the cream to finish the sauce.

  5. Preheat the oven to 450 degrees F.

  6. In a large pan or roasting pan, heat the olive oil on medium heat. When hot, sear each side of the venison loin until a light color is achieved. Roast the venison for about 8 to 10 minutes. Let rest for about 5 minutes and slice into medallions.

  7. Boil the parsnip in boiling water until it's tender. Strain. Add the butter , cream, salt, and pepper. Puree in a food possessor.

  8. Place 2 medallions of venison on each plate, along with the parsnip puree and grains. Add the released juices from the meat to the sauce poivrade and bring to a boil. Sauce the venison and serve.

  9. Grains Equipment: Cylinder molds Bring the water and salt to a boil in a large heavy-bottomed pot. Add the quinoa. Reduce the heat and simmer until the quinoa opens up revealing a little spiral and is soft and pleasant to chew, about 20 minutes. If there is any remaining liquid, drain it. Drizzle the quinoa with a few splashes of olive oil and set aside.

  10. Melt the butter with the olive oil in a medium saucepan over medium heat. Add the shallots and saute for 1 minute. Add the farro and cook for 2 minutes to toast, and then add the wine. Simmer, stirring frequently, until almost all the liquid evaporates, about 5 minutes. Add the carrots and then the chicken broth , 1 cup at a time, stirring frequently and simmering until the liquid is absorbed and the farro is just tender, about 20 minutes. Season with salt and pepper, to taste. Set aside.

  11. In a medium saute pan over medium-high heat, heat the olive oil and add the shallots. Stir and cook for 1 minute. Add the mustard greens, if using, along with 2 cups each of the cooked farro and quinoa . Stir to combine and heat through. Add the pumpkin soup to bind the mixture. Season with salt and pepper, to taste. Place the mixture in the individual molds and pack to tighten. Place the molds on each plate and push through to position in desired location.

  12. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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