Wednesday, November 09, 2005

Deer Camp Widow Cooking School

You better come home with a dead deer, because this sounds yummy. I always like fruit with wild game, and this recipe sounds so easy and good.

Venison Medallions with
Orange and Summer Berry Sauce

8-12 venison medallions

Sear in hot oil or a non-stick pan until rare. Season with cracked pepper and rest.


4 shallots, chopped
1 teaspoon fine green ginger root, chopped
1 knob of butter
1 teaspoon red current jelly
2 nips port wine
1 orange (peel removed) and juiced
200ml venison stock (60ml glace devenison 140ml water)
OK to substitute low fat veal stock
Orange and Summer Berry Sauce

1 teaspoon red wine vinegar
1 teaspoon arrowroot mixed with sufficient water to make a slurry
1/2 pint blueberries or raspberries

In the pan that you have seared the meat, sauté the chopped shallots and ginger with the butter. When cooked, add red current jelly, port, orange zest and juice and reduce by half. Add the venison stock, reduce to desired flavor, add vinegar to adjust the sweetness of the sauce and thicken with arrowroot. Add the berries and heat through.

Warm meat in the oven to serving temperature. (About 3-4 minutes). Arrange on the sauce in a floral pattern, using parsnip for the center of the flower. Garnish with parsnip fries and a selection of seasonal vegetables.

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