Pan Seared Venison Loin With Blue Cheese Recipes
PAN SEARED VENISON LOIN WITH BLUE CHEESE
Steps:
- Season Venison with Salt and Pepper. Over high heat sear Venison in the clarified Butter in an ovenproof sauté pan. Turn over and finish in a 450 degree oven for a few minutes until medium rare. (Pull them a little early, since the fat content is so low they will carry over more than beef does) Remove from pan and keep warm. (Use caution, as the pan's handle will be hot) Remove excess fat and return pan to medium heat and add Shallots. Sauté until translucent and deglaze with Port and Creme de Cassis. Add the Dried Currants and Bay Leaf. Reduce by 1/2. Add Demi Glace and reduce by 1/3. Strain and adjust seasoning. Spoon some sauce on a warm plate, slice Venison and fan over sauce. Serve with 1 1/2 ounces of Blue Cheese.
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- Put the flour on a small plate and sprinkle generously with seasoning. Salt and pepper the venison medallions on both sides, then dredge in flour to coat both sides.
- Heat a cast-iron pan over medium heat, then coat the bottom lightly with a bit of the butter. Add the tenderloins and set a timer to cook for 2 minutes or until browned and seared on the bottom, then flip and cook for 2 minutes longer until browned on the bottom, but still red/pink in the middle.
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