Pan Roasted Venison With Sweet Potato-Toasted Pine Nut Polenta
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| * exported from bigoven * |
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| recipe by :hot off the grill with bobby flay |
| serving size :4 |
| cuisine : |
| main ingred. : |
| categories :venison main dish |
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| amount measure ingredient -- preparation method |
| | -------------------------------- |
| | ancho puree ===== |
| 3 | ancho chiles |
| 3 cup | boiling water |
| 1 tsp | minced garlic |
| 1 Tbsp | chopped fresh cilantro |
| | sauce ===== |
| 4 Tbsp | unsalted butter |
| 2 | celery stalks --diced fine |
| 1 medium | carrot --diced fine |
| 2 small | yellow onions --diced fine |
| 1 Tbsp | black peppercorns |
| 1 cup | port wine |
| 1 cup | red wine |
| 1 cup | cranberry juice concentrate |
| 1/2 cup | ancho chile puree --(see above) |
| 1/4 cup | dark brown sugar |
| 5 cup | chicken stock |
| 1 cup | fresh blackberries |
| | salt --to taste |
| | venison ===== |
| 1/2 cup | gin |
| 1/2 cup | port |
| 1 cup | red wine |
| 4 sprig | fresh thyme |
| 8 | juniper berries |
| 4 | venison tenderloins - (about 6 oz ea) |
| | olive oil --as needed |
| | salt --to taste |
| | freshlyground black pepper --to taste |
| | sweet potato-toasted pine nut polenta = |
| | olive oil --as needed |
| 1 large | red onion --finely chopped |
| 2 | garlic cloves --finely chopped |
| 6 cup | chicken or vegetable stock |
| | or water) |
| | salt --to taste |
| 2 cup | yellow cornmeal |
| 1 | sweet potato --cooked, peeled, |
| | and mashed |
| 3 Tbsp | unsalted butter |
| 1/4 cup | toasted pine nuts |
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| | ancho puree: combine the ancho and water in a small bowl and let stand |
| 1 | hour drain well, reserving the soaking liquid. remove the seeds and |
| | stems and puree in a food processor with the garlic, cilantro and about |
| 1/2 cup | of the liquid, or more if needed. |
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| sauce: melt the butter in a medium nonreactive saucepan over medium |
| heat. cook the celery, carrot and onions until soft. add the |
| peppercorns, port, red wine, cranberry juice, ancho puree, brown sugar |
| and stock and cook over high heat, stirring occasionally, until reduced |
| by half. |
| strain into a clean pot, add the blackberries and cook over medium heat |
| until the blackberries are soft, using the back of a fork, gently crush |
| the blackberries. season with salt, to taste. |
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| venison: whisk together the gin, port, red wine, thyme and juniper |
| berries in a medium shallow baking dish. add the venison and turn to |
| coat. marinate at room temperature for 20 minutes. remove from |
| marinade and pat dry. |
| heat olive oil in a large saute pan over high heat. season the venison |
| with salt and pepper and cook on 1 side until golden brown, about 3 to 4 |
| minutes. turn over, reduce heat to medium and continue cooking for 3 to |
| 4 minutes. |
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| sweet potato-toasted pine nut polenta: brush a little oil on a baking |
| sheet and set aside. |
| heat 1 tablespoon of olive oil in a medium saucepan over medium heat. |
| add onions and garlic and cook until soft. add stock or water plus |
| salt, increase heat to high and bring to a boil. slowly whisk in the |
| cornmeal with a wire whisk. once all of the cornmeal is whisked in turn |
| the heat to low and continue cooking, mixing with a wooden spoon, until |
| the mixture begins to pull away from the sides of the pan. |
| stir in the mashed sweet potato and butter and mix until combined. stir |
| the pine nuts into the mixture, season with salt and pepper and pour the |
| mixture into the prepared baking sheet. cover the top with plastic wrap |
| and refrigerate until firm and chilled. |
| remove from the refrigerator and cut into triangles, circles or squares. |
| heat oil in a large saute pan, season the polenta slices with salt and |
| pepper and saute on both sides until golden brown. |
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| this recipe yields 4 servings. |
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| formatted by joe comiskey - jcomis...@krypto.net |
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| (ID: 5704) Mirror: rec.food.recipes: Mon, Oct 18, 2004 |