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Receta Garlic Studded Loin Of Venison With A Berry Reduction

by Global Cookbook

Ingredientes

2 lb Venison loin trimmed 10 x Garlic cloves peeled 2 Tbsp. Extra virgin olive oil Salt to taste Fresh coarse black pepper 1 x Sweet potatoes peeled, cut into curls and fried till golden brown 1 Tbsp. Minced fresh parsley leaves Drizzle of extra virgin olive oil 2 Tbsp. Minced shallots

1 tsp Minced garlic 2 c. Assorted berries washed, stemmed, and sliced if needed 2 c. Veal reduction 1 Tbsp. Honey 2 Tbsp. Butter 1 x recipe Fois Gras And Pumpkin Pudding see * Note

Direcciones

1. Make 10 slits in the loin. Stuff each slit with a garlic clove. Rub the entire loin with extra virgin olive oil. Season with salt and pepper. Heat a large saute/fry pan, over medium heat. When the pan is warm, add in the venison and sear for 5 to 6 min on each side. Remove from the pan and let rest for a couple of min before slicing.
2. In a saute/fry pan, over medium heat, add in the oil. When the pan is warm, add in the shallots, garlic and berries. Season with salt and pepper. Saute/fry for 2 min. Add in the reduction and bring to a boil. Reduce the heat to medium and simmer for 10 min. Using a hand-held blender or possibly blender, puree till smooth. Strain the sauce, discarding the seeds. Rinse out the saucepan and place the sauce back into the pan. Stir in the honey and whisk in the butter.
3. To serve, spoon the Fois Gras And Pumpkin Pudding the center of each serving plate. Arrange a few slices of the venison around the pudding. Spoon the berry reduction around the pudding. Garnish with the sweet potato nests and parsley.
4. This recipe yields 6 to 8 servings.

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