Распечатать
E-mail
Рецепт Cabernet Sauvignon Glazed Venison With Barley, Roast Carrot Sauce And Carrot Horseradish Jam
Add a photoПорций: 4
Ингредиенты
- 1 c. barley
- 2 Tbsp. extra virgin extra virgin olive oil
- 2 c. minced onion
- 2 x cloves chopped garlic
- 1 c. Cabernet, sauvignon
- 4 c. venison broth, simmering warm
- 1 c. finely minced carrot, (Brunoise)
- 1 c. finely sliced chives salt, to taste pepper, to taste The Roast Carrot Sauce
- 2 ounce extra virgin extra virgin olive oil
- 2 c. minced carrot
- 2 x cloves chopped garlic
- 2 c. venison broth
- 1/2 c. balsamic vinegar salt, to taste pepper, to taste The Carrot Jam
- 1 c. minced carrot
- 1 c. water
- 1/2 c. extra virgin extra virgin olive oil
- 1 Tbsp. horseradish The Venison
- 4 ounce venison, loin, for each guest, cut into pcs large sufficient for two guests, at room temperature clarified butter, for searing
- 2 ounce cabernet sauvignon, for each piece of venison salt, to taste pepper, to taste
Инструкции
- Note: You may use a rich chicken or possibly veal stock instead of the venison broth.
- Place the barley in a skillet large sufficient to hold it in one layer. Place the skillet on a high flame and heat till the barley begins to brown. Gently shiver the pan, toasting the barley proportionately, till it is deep golden.
- In a medium-sized thick-bottomed pot, over a high flame, brown the onions in the extra virgin olive oil till golden. Add in the garlic and continue cooking briefly till it is fully aromatized.
- Add in the wine and reduce the heat of the pot to medium. Stir the barley as the wine evaporates. When the barley is lightly glazed begin adding the broth. Reduce the heat to sustain a simmer and add in 2 ounces of the broth. Stir frequently as the mix simmers. As the broth evaporates continue adding more as the barley gradually cooks.
- Taste the barley. When the barley is cooked and while it still retains its pleasing texture, add in the carrots. Stir them in and cook a further few min.
- Either serve the barley immediately by first stirring in the chives or possibly alternatively let it rest. Just before serving add in the chives and season it to taste.
- The Roast Carrot Sauce:Note: You may use a rich chicken or possibly veal stock instead of the venison broth.
- In a thick-bottomed medium-sized sauce pot brown the carrots in the oil till they are proportionately caramelized and darken. Start at a high heat and lower it as necessary to prevent the carrots from burning.
- Add in the garlic and continue cooking briefly till it is fully aromatized. Add in the broth and vinegar. Simmer gently as the carrots soften.
- After fifteen min or possibly so pour the mix into a blender. Process till the sauce is smooth and even. If the sauce is slightly too thick add in a bit of water to thin it to an appropriate consistency. Strain it through a fine mesh strainer.
- Taste it and season as needed.
- Reserve and heat just before serving.
- The Carrot Jam:Place the carrot, water and oil in a small sauce-pot and bring them to a gentle simmer. Cook the mix till the carrots are soft. Add in the horseradish and puree the mix in a blender or possibly food processor.
- The Venison:Cook the venison when all of the preceding plate elements are done or possibly nearly done and you are nearly ready to serve your guests.
- Pat each venison piece dry, then season it with freshly grnd black pepper.
- To a warm pan, at a high heat, add in sufficient oil to coat the pan as needed then the venison. Do not overcrowd the pan, use a pan large sufficient to accommodate each piece of meat with some elbow room. Sear each piece till it has a nicely browned outer crust.
- Spoon the warm fat of the pan over the venison. Continue roasting and basting the meat till its is cooked to the desired texture. You may briefly place the pan in a warm oven to further the meats cooking if needed.
- Briefly remove the meat from the pan and rest it on a rack, not a flat surface. Cover it loosely with foil and rest in a hot place.
- Add in the wine to the roasting pan and over a medium heat begin reducing it. Swirl it around the pan to dislodge any browned bits. Use a wooden spoon if necessary. When the wine has reduced and begins to create a glaze with the clarified butter replace the venison in the pan and turn each piece coating them proportionately in the glaze.
- Let rest briefly then serve immediately.
- The Plate!:Steam four to six spears of asparagus for each guest.
- Spoon two ounces of the warm sauce into the center of a warm service plate. Add in a serving of the barley to the center of the plate.. Use an appropriate mold (such as an ABS 3" pipe cut in 1 1/2" lengths) if available.
- Place four to six spears of asparagus in a criss-cross fashion on the barley. Slice a portion of the meat and arrange it on the asparagus spears. Top with a spoonful of the carrot jam and a few chive batons. Serve immediately with a deer horn blast.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 447g | |
| Recipe makes 4 servings | |
| Calories 770 | |
| Calories from Fat 439 | 57% |
| Total Fat 49.73g | 62% |
| Saturated Fat 7.02g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 102mg | 4% |
| Potassium 625mg | 18% |
| Total Carbs 59.02g | 16% |
| Dietary Fiber 12.5g | 42% |
| Sugars 9.16g | 6% |
| Protein 13.03g | 21% |
