Paggi House'S Espresso-Rubbed Venison Tenderloin Recipe

Name: Paggi House'S Espresso-Rubbed Venison Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Espresso-Rubbed Venison; 4 venison, loins (6 oz. each); 1/2 cup ground espresso; 2 ounces olive oil; 8 fresh figs, halved (Texas sugar figs preferred); 3 ounces balsamic vinegar; 1 cup veal demi-glace; 1 tablespoon unsalted butter; 1/2 lemon, juice of; salt and pepper; Parsnip Puree; 2 cups parsnips, peeled and cut; 1 large russet potato, baked, peeled and diced; 1/2 teaspoon seeds from vanilla bean, scraped; 4 ounces heavy cream; 2 ounces unsalted butter; salt and pepper; Wilted Chard; olive oil; 1 small minced shallot; 2 bunches swiss chard (silverbeet)

Servings: persons

Espresso-Rubbed Venison
4 venison, loins (6 oz. each)
1/2 cup ground espresso
2 ounces olive oil
8 fresh figs, halved (Texas sugar figs preferred)
3 ounces balsamic vinegar
1 cup veal demi-glace
1 tablespoon unsalted butter
1/2 lemon, juice of
salt and pepper
Parsnip Puree
2 cups parsnips, peeled and cut
1 large russet potato, baked, peeled and diced
1/2 teaspoon seeds from vanilla bean, scraped
4 ounces heavy cream
2 ounces unsalted butter
salt and pepper
Wilted Chard
olive oil
1 small minced shallot
2 bunches swiss chard (silverbeet)

1
Preheat oven to 400u00b0F.
2
Season the venison with salt and then dredge in the espresso.
3
Heat olive oil in a saute pan over medium heat.
4
Sear the venison on all sides, being careful not to scorch the espresso.
5
Remove from the pan and roast in the oven for 6-7 minutes until rare.
6
Let it rest before slicing.
7
While venison is cooking, clean out saute pan; add the figs and balsamic vinegar.
8
Cook over medium heat until figs are tender.
9
Add veal demi and reduce by 1/4.
10
Stir in butter, lemon juice and season with salt and pepper.
11
For the parsnip puree: In a medium saucepan, combine parsnips, vanilla, cream and butter.
12
Bring to simmer.
13
When parsnips are tender, drain and reserve the cream mixture.
14
Press parsnips through potato ricer and add diced russet potatoes.
15
Mix in cream mixture a little at a time until smooth and creamy.
16
Keep warm and season with salt and pepper to taste.
17
For the wilted chard: In a large saucepan, heat olive oil over medium heat.
18
Add shallots.
19
Add the chard and toss in the pan.
20
Add salt and pepper to taste.
21
Drain in colander before serving.

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Espresso-Rubbed Venison, 4 venison, loins (6 oz. each), 1/2 cup ground espresso, 2 ounces olive oil, and more.

Yes, Paggi House'S Espresso-Rubbed Venison Tenderloin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Paggi House'S Espresso-Rubbed Venison Tenderloin

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