Venison Medallions Grand Veneur With Braised Fennel With Pernod

1. 1

   First you will cut the top off of the fennel and save the bottom half and about 3 inches of the lower part of the stem. You will saute the fennel to get some color but not too much. You will then deglaze the pan with the white wine, and then you will add your chicken stock, sugar, and the pernod and cover with a lid and cook until done. It needs to be tender.

2. 2

   First thing you will do is add salt and pepper to the vennison medalions. You will take a small saute pan, heat the pan, add a small amount of canola oil, and pan sear the full venison loin to a medium rare. You rill remove from the pan and cover them and hold in a warm place but do not continue to cook the venison loin.

3. 3

   You will add your wine and vinegar to the pan you just sauteed the venison loin in. This will deglaze the pan and get all of the extra flavor from the fond on the bottom of the saute pan. You will take the mirepoix which consists of the carrots, celery and onion, and the thyme and the bay leaf and the peppercorns and add them at this time. You will now add the demi glace, heavy cream, and red currant jelly and reduce. When it has reduced by half you will remove from the heat and add the butter and swirl until melted. You need to plate at this time.

4. 4

   You will take the fennel from the pan and place it on the place. You will then take your venison loin and cut it into 1/2 inch medallions on a bias cut and add them to the plate for presentation. You should have a strainer handy to strain your sauce reduction, and add some of the sauce across your venison medallions. It is now time to eat!

* Per serving · 4 servings · Values may vary.