Roasted Venison Loin with Porcini Mushrooms.For the venison venison (vĕn`ĭzən) [O.Fr.,=hunting], term formerly applied to the flesh of any wild beast or game hunted and used for food but now restricted to the flesh of members of the deer family. sauce, preheat the oven to 400 degrees. Heat a large roasting pan over medium heat. Add the bacon and saute sau·té tr.v. sau·téed, sau·té·ing, sau·tés To fry lightly in fat in a shallow open pan. n. A dish of food so prepared. until rendered, about three minutes "Three Minutes" is the 46th episode of Lost. It is the twenty-second episode of the second season. The episode was directed by Stephen Williams, and written by Edward Kitsis and Adam Horowitz. It first aired on May 17, 2006 on ABC. . Add the venison bones and place in the oven until golden brown, about 20 minutes. Add the celeriac celeriac or celery root Type of celery (Apium graveolens, variety rapaceum) grown for its knobby edible root, which is used as a raw or cooked vegetable. , celery, onions, and parsley root and roast until browned, about five minutes. Remove from the oven and place over medium heat. Add the gin and de-glaze. Transfer to a large saucepan. Cover with water and maintain at a simmer for three hours. Remove from the heat and strain through a fine mesh sieve, discarding the bones and vegetables. Transfer to a medium saucepan. Over medium heat, simmer until reduced by half, about 30 minutes. Remove from the heat and set aside keeping warm. For the venison loin loin (loin) the part of the back between the thorax and pelvis. loin n. The part of the body on either side of the spinal column between the ribs and the pelvis. , preheat the oven to 350 degrees. In a large, oven-proof saute pan heat the oil over medium heat. Season and sear the venison loin on all sides. Place in the oven and roast until desired doneness. Remove from the heat and set aside. Place the pan over medium heat, add the porcini mushrooms, and saute for one minute. Add the gin and de-glaze. Add the juniper berries, thyme, chopped parsley, and the reserved venison stock. Bring to a boil, reduce the heat, and whisk in the butter. Remove from the heat, season, and set aside keeping warm. To serve, slice the venison loin on the bias and arrange with some porcini mushrooms in the center of the plate. Spoon some venison jus, mushrooms, and broad beans broad beans see viciafaba. around the dish. (Serves 4) For the venison sauce: 4 ounces smoked bacon, diced 4 pounds venison bones, chopped 4 ounce celeriac, peeled and diced 4 celery stalks, diced 2 onions, peeled and diced 2 bunches parsley root, trimmed and diced 1/2 cup gin For the venison loin: 3 tablespoons olive oil 2 1/2 pound venison loin, trimmed 1 pound sliced plus 1/2 pound whole porcini mushrooms 1/4 cup gin 3 juniper berries, crushed 2 sprigs thyme 2 tablespoons chopped parsley Reserved venison stock 1/4 cup unsalted butter diced and chilled Salt and pepper
For the dish: Sauteed broad beans Note: Chef Worther typically thickens the sauce with pig's blood. Butter is a suitable substitute. |
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