Pan Roasted Venison With Creamy Baked Potato And Celeriac Recipes

PAN ROASTED VENISON WITH SPICY CRANBERRY MEXICAN CINNAMON SAUCE WITH WHIPPED SWEET POTATOES

Steps:

• Venison: Combine gin, port, thyme and juniper berries in a medium shallow baking dish. Add the venison and turn to coat. Cover and marinate in refrigerator for 30 minutes. Heat oil in a large saute pan over high heat until almost smoking. Remove the venison from the marinade and shake off excess. Season with salt and pepper to taste. Cook on one side until golden brown. Turn over, reduce heat to medium and continue cooking until medium-rare, 3 to 4 minutes.
• Spicy Cranberry Mexican Cinnamon Sauce: Heat butter in a medium saucepan over medium-high heat. Add the onions, celery and carrots and cook until soft. Raise the heat to high and add the port, cook until dry. Add the spices, cranberry juice, and chicken stock. Strain the sauce and discard solids. Return to pan to heat, whisk in the cold butter, stir in cranberries, and heat through. Season with salt and pepper to taste.
• Whipped Sweet Potatoes: In a bowl mash potatoes with rest of ingredients.

PAN ROASTED VENISON WITH CRUSHED BLACKBERRY-ANCHO CHILE SAUCE AND SWEET POTATO-TOASTED PINE NUT POLENTA

Steps:

• Whisk together the gin, Port, red wine, thyme, and juniper berries in a medium shallow baking dish. Add the venison and turn to coat. Marinate at room temperature for 20 minutes.
• Remove from marinade and pat dry. Heat olive oil in a large saute pan over high heat. Season the venison with salt and pepper and cook on 1 side until golden brown, about 3 to 4 minutes. Turn over, reduce heat to medium and continue cooking for 3 to 4 minutes.
• Plate with the Sweet Potato-Toasted Pine Nut Polenta, drizzled with the Crushed Blackberry-Ancho Chile Sauce.
• Brush a little oil on a baking sheet and set aside. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add stock or 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, until the mixture begins to pull away from the sides of the pan. Stir in the mashed sweet potato and butter and mix until combined. Stir the pine nuts into the mixture, season with salt and pepper and pour the mixture into the prepared baking sheet. Cover the top with plastic wrap and refrigerate until firm and chilled.
• Remove from the refrigerator and cut into triangles, circles, or squares. Heat oil in a large saute pan, season the polenta slices with salt and pepper, and saute on both sides until golden brown.
• Melt the butter in a medium non-reactive saucepan over medium heat. Cook the celery, carrot, and onions until soft. Add the peppercorns, port, red wine, cranberry juice, ancho puree, brown sugar, and stock and cook over high heat, stirring occasionally, until reduced by half. Strain into a clean pot, add the blackberries, and cook over medium heat until the blackberries are soft, using the back of a fork, gently crush the blackberries. Season with salt, to taste.
• 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 cup of the liquid, or more if needed.

LAVENDER ROASTED VENISON SWEET POTATO-CELERIAC PUREE AND SHERRY VINEGAR GASTRIC

Steps:

• Four Hours Prior: In a spice grinder, combine lavender, salt and pepper. Pulse 2 or 3 times only, to lightly grind together. Coat the venison generously with the lavender rub. Set aside in the refrigerator for at least 3 hours.
• 90 Minutes Prior: Preheat oven to 400 degrees. Roast 3 whole sweet potatoes in the oven for 45 minutes or until very soft. Set aside, but do not allow them to cool completely. While the sweet potatoes are roasting, peel and dice (1 inch cubes) the celeriac. Simmer the celeriac in salted water until very tender, test with a paring knife. Drain the celeriac and hold in a warm place while you peel the sweet potatoes. Place the warm celeriac and warm sweet potatoes in the food processor and pure until very smooth, add the butter and lemon juice and season to taste with salt and pepper. Hold the puree in a warm place until you are ready to serve.
• 45 minutes prior: In a heavy stainless steel pan, mix sugar and water. Simmer over medium high heat, brushing the sides with a wet brush to prevent crystallization. Once the mixture has become caramel, with a medium amber color, remove from the heat and whisk in the sherry vinegar. Once the vinegar is fully incorporated, whisk in the fresh thyme and set the sauce aside, holding at room temperature. Cut the remaining sweet potato into a very fine angel hair. In a small, heavy stainless steel pan, heat the canola oil to 300 degrees. Carefully fry the sweet potato straw until crisp but not browned. Drain the straw well on paper towel, season with salt and set aside.
• 30 minutes prior (Oven should still be on at 400 degrees): Preheat a large saute pan on the stove over high heat. In the hot pan, sear the venison evenly until the entire piece of meat is dark brown and crusty. Place the venison on a roasting rack in a roasting pan and roast for approximately 20 minutes. The internal temperature of the meat should be no more than 115 degrees for a perfect medium rare. Once the meat has reached desired temperature, remove from the oven and allow to rest in a warm place for at least 10 minutes.
• To complete the whole meal: In a large saute pan, over medium heat, gently steam the Swiss chard with 2 tablespoons of butter, covering the pot. When the chard is appropriately wilted, carve the venison and plate all of the components in the desired fashion, garnishing with the sweet potato straw.