Wednesday, January 07, 2009
Pan-Seared Venison Loin with Mushroom Ragout
Lindsey Nair
Features staff writer Lindsey writes about food, restaurants and recipes.
Recent columns
- Be sharp about knives
- What restaurant staffers shouldn't do
- Good gourds: How to make your own pumpkin pie filling
- How sweet it is
Recipes
Serves 8 [related column: Oh, dear, venison's going gourmet]
Ingredients:
Venison tenderloin cut into 8 steaks. (Size of loins will vary; aim for 6- or 8-oz. portions.)
Salt and black pepper to taste
Directions:
Season the venison steaks well with salt and pepper. Sear each steak in a hot cast iron skillet, then wrap in caul fat, pancetta or bacon. Finish roasting in a 325 degree oven until the desired internal temperature has been reached.
Mushroom Ragout
¼ cup butter or olive oil
3 lbs. fresh mushroom blend, cleaned and roughly chopped.
1 shallot, minced
Salt and black pepper to taste
2 large red tomatoes, peeled, seeded and diced or two cans of diced tomatoes
1 cup red wine
1 cup demi-glace or brown sauce
½ cup heavy whipping cream
Fresh chopped oregano to taste
In a large pot, add the butter, shallots and mushrooms and saute until the mushrooms start to give up their juice. Add the tomatoes and wine and let the liquid reduce by half. Add the demi-glace and cream and simmer until the sauce begins to thicken. Adjust seasoning as necessary. Continue to reduce until very thick. Keep hot until you are ready to serve. Just before serving, stir in the chopped oregano.
— Recipe courtesy of chef Jeff Bland, U.S. Foodservice
Ingredients:
Venison tenderloin cut into 8 steaks. (Size of loins will vary; aim for 6- or 8-oz. portions.)
Salt and black pepper to taste
Directions:
Season the venison steaks well with salt and pepper. Sear each steak in a hot cast iron skillet, then wrap in caul fat, pancetta or bacon. Finish roasting in a 325 degree oven until the desired internal temperature has been reached.
Mushroom Ragout
¼ cup butter or olive oil
3 lbs. fresh mushroom blend, cleaned and roughly chopped.
1 shallot, minced
Salt and black pepper to taste
2 large red tomatoes, peeled, seeded and diced or two cans of diced tomatoes
1 cup red wine
1 cup demi-glace or brown sauce
½ cup heavy whipping cream
Fresh chopped oregano to taste
In a large pot, add the butter, shallots and mushrooms and saute until the mushrooms start to give up their juice. Add the tomatoes and wine and let the liquid reduce by half. Add the demi-glace and cream and simmer until the sauce begins to thicken. Adjust seasoning as necessary. Continue to reduce until very thick. Keep hot until you are ready to serve. Just before serving, stir in the chopped oregano.
— Recipe courtesy of chef Jeff Bland, U.S. Foodservice
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