-
1
Debone the venison saddle by following the bones carefully.
-
2
Trim the membrane and nerve from venison loin, and reserve the loin for roasting.
-
3
Reserve the bones (chop them up) and trimmings for the sauce poivrade.
-
4
Reserve the tenderloins for another use.
-
5
In a large bowl, combine the reserved chopped bones and trimmings, wine, vinegar, onion, carrot, celery, garlic, thyme, bay leaf, peppercorns, and juniper berries.
-
6
Let the bones marinate for at least 24 hours.
-
7
Strain the marinade through a colander into a mixing bowl, reserving both the marinade and bones and vegetables.
-
8
Let the marinade stand for about 5 minutes.
-
9
Separate the bones from the vegetables.
-
10
Heat the olive oil in a saucepan over high heat.
-
11
Add the bones from the marinade and cook until they've caramelized, about 10 minutes.
-
12
Add the vegetables from the marinade.
-
13
Cook to develop a nice brown color, another 10 minutes.
-
14
Add sugar to the pan and let caramelize.
-
15
Pour in the wine marinade and stir and scrape the pan drippings to deglaze.
-
16
Boil and let reduce by two-thirds.
-
17
Add enough veal stock to cover.
-
18
Simmer for 25 to 30 minutes, skimming the surface often.
-
19
Strain through a fine chinois into a saucepan.
-
20
Simmer and skim.
-
21
Let the sauce reduce until a coating consistency is achieved.
-
22
If desired, add the cream to finish the sauce.
-
23
Preheat the oven to 450 degrees F.
-
24
In a large pan or roasting pan, heat the olive oil on medium heat.
-
25
When hot, sear each side of the venison loin until a light color is achieved.
-
26
Roast the venison for about 8 to 10 minutes.
-
27
Let rest for about 5 minutes and slice into medallions.
-
28
Boil the parsnip in boiling water until it's tender.
-
29
Strain.
-
30
Add the butter, cream, salt, and pepper.
-
31
Puree in a food possessor.
-
32
Place 2 medallions of venison on each plate, along with the parsnip puree and grains.
-
33
Add the released juices from the meat to the sauce poivrade and bring to a boil.
-
34
Sauce the venison and serve.
-
35
Grains
-
36
Equipment: Cylinder molds
-
37
Bring the water and salt to a boil in a large heavy-bottomed pot.
-
38
Add the quinoa.
-
39
Reduce the heat and simmer until the quinoa opens up revealing a little spiral and is soft and pleasant to chew, about 20 minutes.
-
40
If there is any remaining liquid, drain it.
-
41
Drizzle the quinoa with a few splashes of olive oil and set aside.
-
42
Melt the butter with the olive oil in a medium saucepan over medium heat.
-
43
Add the shallots and saute for 1 minute.
-
44
Add the farro and cook for 2 minutes to toast, and then add the wine.
-
45
Simmer, stirring frequently, until almost all the liquid evaporates, about 5 minutes.
-
46
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.
-
47
Season with salt and pepper, to taste.
-
48
Set aside.
-
49
In a medium saute pan over medium-high heat, heat the olive oil and add the shallots.
-
50
Stir and cook for 1 minute.
-
51
Add the mustard greens, if using, along with 2 cups each of the cooked farro and quinoa.
-
52
Stir to combine and heat through.
-
53
Add the pumpkin soup to bind the mixture.
-
54
Season with salt and pepper, to taste.
-
55
Place the mixture in the individual molds and pack to tighten.
-
56
Place the molds on each plate and push through to position in desired location.
-
57
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
-
58
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.
