Roast Venison Loin With Pumpkin Sichuan Salt Recipes

ROASTED VENISON LOIN WITH A BALSAMIC REDUCTION PAN SAUCE

Steps:

• Preheat oven to 350 degrees.
• Coat venison in 1/2 tbsp of oil and coat liberally with salt and fresh cracked pepper.
• Heat remaining oil in hot skillet over medium-high heat.
• Add venison and brown on all sides.
• Remove venison from skillet, place in separate pan and place in oven until internal temperature reaches 130-145 degrees depending on preference. (cooking time will vary depending on the size of your deer/loin)
• While venison is in the oven place shallots in the original skillet used to sear the venison and cook until softened.
• Deglaze pan with balsamic vinegar and add beef broth and thyme.
• Cook on high until sauce reduces from a water liquid to a thin syrup consistency.
• Add cold butter to the sauce and stir,
• Let the venison rest for 5-10 minutes prior to slicing.

ROASTED VENISON LOIN, GRAINS, PARSNIP PUREE, SAUCE POIVRADE

Steps:

• 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.
• To make the sauce poivrade:
• 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.
• 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.
• 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.
• To make the roasted venison:
• Preheat the oven to 450 degrees F.
• 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.
• To make the parsnip puree:
• Boil the parsnip in boiling water until it's tender. Strain. Add the butter, cream, salt, and pepper. Puree in a food possessor.
• To serve:
• 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.
• 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.
• 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.
• 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.

ROASTED VENISON

Steps:

• Toss venison with garlic, savory, wine, allspice, peppercorns, and 1/4 cup oil in a sealable bag. Marinate, chilled, turning bag occasionally, at least 8 hours.
• Bring venison to room temperature, about 1 hour.
• Preheat oven to 450°F with rack in middle.
• Discard marinade and pat meat dry. Sprinkle on all sides with 1 tablespoon kosher salt, then 1/2 teaspoon ground pepper. Heat remaining 1 1/2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown meat on all sides in 2 or 3 batches, 3 to 4 minutes per batch. Transfer to a shallow baking pan.
• Roast until venison registers 125°F on an instant-read thermometer (inserted 2 inches horizontally into meat) for rare, 5 to 8 minutes (depending on thickness of meat). Let stand on a cutting board 10 minutes before slicing across the grain.