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Receta Pan Roasted Venison With Sweet Potato Toasted Pine Nut Polen
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Ingredientes
- 3 x ancho chiles
- 3 c. boiling water
- 1 tsp chopped garlic
- 1 Tbsp. minced fresh cilantro
- 4 Tbsp. unsalted butter
- 2 x celery stalks diced fine
- 1 med carrot diced fine
- 2 sm yellow onions diced fine
- 1 Tbsp. black peppercorns
- 1 c. port wine
- 1 c. red wine
- 1 c. cranberry juice concentrate
- 1/2 c. Ancho Chile Puree (see above)
- 1/4 c. dark brown sugar
- 5 c. chicken stock
- 1 c. fresh blackberries
- Â Â Salt to taste
- 1/2 c. gin
- 1/2 c. port
- 1 c. red wine
- 4 sprg fresh thyme
- 8 x juniper berries
- 4 x venison tenderloins - (abt 6 ounce ea)
- Â Â Extra virgin olive oil as needed
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Extra virgin olive oil as needed
- 1 lrg red onion finely minced
- 2 x garlic cloves finely minced
- 6 c. chicken or possibly vegetable stock
- Â Â (or possibly water)
- Â Â Salt to taste
- 2 c. yellow cornmeal
- 1 x sweet potato cooked, peeled,
- Â Â and mashed
- 3 Tbsp. unsalted butter
- 1/4 c. toasted pine nuts
Direcciones
- 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 c. of the liquid, or possibly more if needed.
- Sauce: Heat the butter in a medium nonreactive saucepan over medium heat. Cook the celery, carrot and onions till soft. Add in the peppercorns, port, red wine, cranberry juice, ancho puree, brown sugar and stock and cook over high heat, stirring occasionally, till reduced by half.
- Strain into a clean pot, add in the blackberries and cook over medium heat till the blackberries are soft, using the back of a fork, gently crush the blackberries. Season with salt, to taste.
- Venison: Whisk together the gin, port, red wine, thyme and juniper berries in a medium shallow baking dish. Add in the venison and turn to coat. Marinate at room temperature for 20 min. Remove from marinade and pat dry.
- Heat extra virgin olive oil in a large saute/fry pan over high heat. Season the venison with salt and pepper and cook on 1 side till golden, about 3 to 4 min. Turn over, reduce heat to medium and continue cooking for 3 to 4 min.
- Sweet Potato-Toasted Pine Nut Polenta: Brush a little oil on a baking sheet and set aside.
- Heat 1 Tbsp. of extra virgin olive oil in a medium saucepan over medium heat. Add in onions and garlic and cook till soft. Add in stock or possibly 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, till the mix begins to pull away from the sides of the pan.
- Stir in the mashed sweet potato and butter and mix till combined. Stir the pine nuts into the mix, season with salt and pepper and pour the mix into the prepared baking sheet. Cover the top with plastic wrap and chill till hard and chilled.
- Remove from the refrigerator and cut into triangles, circles or possibly squares. Heat oil in a large saute/fry pan, season the polenta slices with salt and pepper and saute/fry on both sides till golden.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1303g | |
| Recipe makes 4 servings | |
| Calories 1642 | |
| Calories from Fat 560 | 34% |
| Total Fat 63.05g | 79% |
| Saturated Fat 23.78g | 95% |
| Trans Fat 0.0g | |
| Cholesterol 234mg | 78% |
| Sodium 713mg | 30% |
| Potassium 1490mg | 43% |
| Total Carbs 148.12g | 39% |
| Dietary Fiber 9.5g | 32% |
| Sugars 59.85g | 40% |
| Protein 57.1g | 91% |
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