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  • Total time 3 hours
  • Active time 75 mins
  • Yield 4 Servings
pair suggestions
The light, fresh taste of Acqua Panna will stand up nicely to the venison. It will soften the aromatic earthy tones in the vegetables and game. To complement and add balance to your dining experience, we recommend a sweet white wine such as a Riesling. It is the opposite of the flavors found in the dish.

Seared Lamb Loin

5 lbs.
Venison saddle
1/2 bunch
Thyme
1 lb.
Carrots
1 lb.
Parsnips
2 each
Large onions
1 bunch
Celery
1 tbsp.
Table salt
1 tbsp.
Black pepper
2 tbsp.
Canola oil

Method

  1. Have butcher remove venison meat from saddle. Place bones in roasting pan with thyme and place in 450°F oven for 45 minutes.
  2. While bones are roasting, rough-chop vegetables 1/2" for stock.
  3. In large stock pot, place roasted bones, vegetables and enough water to cover. Bring to simmer and cook for 2 hours.
  4. Preheat large sauté pan over medium-high heat for 2 minutes. Season both sides of venison loin with salt and pepper. Place oil in pan and wait 30 seconds to heat. Add venison loin to pan and cook for 4 minutes on each side. Remove from pan and place in preheated 400°F oven until an internal thermometer reaches 140°F (medium). Let rest before slicing.

Root Vegetable Trio

6 each
Baby golden beets, peeled, cut into matchsticks
1/2 cup
Olive oil, divided
1/2 tsp.
Salt
1/2 tsp.
Black pepper
1 lb.
Cipollini onions, peeled, halved
2 each
Red beets
1 medium
Turnip, diced
1 medium
Rutabaga, diced
1 bunch
Parsley, minced
1/2 bunch
Thyme
2 each
Oranges, zested
2 whole
Shallots, diced

Method

  1. Toss golden beets with 3 Tbsp. olive oil and 1/2 tsp. each salt and pepper. Place on cookie sheet and roast at 400°F for 20 minutes until soft. Keep warm until plating.
  2. Toss cipollini onions with 3 Tbsp. olive oil and roast in 400°F oven for 15 minutes. Keep warm until plating.
  3. Slice red beets into 1/2"- thick circles and roast on cookie sheet for 10 minutes. Reserve.
  4. Place turnips and rutabagas in pot of boiling water for 10 minutes to blanch. Remove from pot and sauté with 1 Tbsp. olive oil in preheated sauté pan for 3 minutes until they begin to caramelize. Keep warm.
  5. In large bowl, combine 1 Tbsp. of olive oil and parsley, thyme, orange zest and shallots. Reserve for plating. (Orange Gremolata)

Pomegranate Jus Lie

1 cup
Pomegranate juice
1-1/2 qt
Venison stock (from protein preparation)

Method

  1. Place pomegranate juice in small sauce pot and simmer until reduced by half.
  2. Add stock to pomegranate reduction and simmer until reduced by 2/3 (approx. 30 minutes).

Plating

  1. Place a ring mold in the center of a heated dinner plate and fill with root vegetables.
  2. Slice the venison on a 45-degree angle. Place 3 slices fanned out resting on the root vegetables.
  3. Place some golden beet sticks at the front of the meat in the 6 o' clock position. Sprinkle 1/4 of the onions over the meat.
  4. Place a beet chip at the upper left-hand corner of plate and top with 1 tsp. of orange gremolata.
  5. Drizzle 3 Tbsp. of venison jus lie over the meat.
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