Cocoa Rubbed Venison with Vanilla Parsnip Puree, Pistachio Gremolata and Huckleberry Compote
Serves: 6
You can find free-range venison medallions on the web from D’Artagnan:
Venison
Portion for 6, 5oz portions. Substitute filet mignon if you can’t find venison.
Rub
Ingredients:
2 tbsp cocoa powder
1tbsp smoked paprika
2tbsp sea salt
2tbsp sugar
2tbsp olive Extra Virgin Olive Oil
Preparation:
1) Pre-heat oven to 400 degrees. Rub venison with the olive oil, then coat with the rub.
2) Once oven has reached desired temperature, roast untill the exterior caramelizes and the interior hits a temperature of 125 degrees. Venison is best eaten medium rare.
Vanilla parsnip Puree
Ingredients:
4 Parsnips
1 apple
4 shallots
1 vanilla bean
½ quart cream
1 quart water
S & P to taste
1 Thyme Sprig
2 tbsp Grape seed Oil
Preparation:
1) In a heavy bottomed sauce pot, add grape-seed oil, sweat the shallots and apple over low heat, add thyme.
2) Once apples start to break down, add parsnips, vanilla, cream and water. Cook until the parsnips break down, then remove from heat.
3) Reserving 1/2 the cooking liquid, add the contents of pot to a blender and puree. If necessarry, add more liquid to get desired consistency (like loose mashed potatoes). adjust seasoning with salt and pepper.
4) Hold in a warm place, till ready to serve.
Huckleberry Compote
(D’Artagnan carries this as well)
Ingredients:
2 tbsp
2 C Huckleberries
2 C Sugar
½ C Pinot Noir
3 tbsp Fresh Grated Horseradish
Preparation:
1) Gently heat oil, add huckleberries and sugar, cook down till the huckleberries start to break down, at which point add the pinot noir, reduce by ½. Remove from heat, add horseradish. Chill and Serve.
Pistachio Gremolata
Ingredients:
½ cup ground pistachio
1 oz Mint, finely chopped
1 oz tarragon, finely chopped
2 oz parsley, finely chopped
Zest of 2 oranges
Zest of 1 Lemon
Preparation:
Mix all components together, reserve
To plate….
1) On the plate, smear parsnip puree down the middle.
2) Place sliced venison over the parsnip puree, and top with Gremolata.
3) Top gremolata with a tablespoon of huckleberry compote. Serve….