Roasted Venison Loin With Braised Red Cabbage Sweet German Potato Noodles And Juniper Berry Sauce Recipes

ROASTED VENISON LOIN WITH BRAISED RED CABBAGE, SWEET GERMAN POTATO NOODLES, AND JUNIPER BERRY SAUCE

Steps:

• To make the venison:
• Preheat the oven to 220 degrees F.
• Heat the sunflower oil in a roasting pan. Season the venison with salt and pepper, and sear it until it's nicely colored and caramelized. Roast until it's medium rare; an instant read thermometer inserted into the center should read 145 degrees. Transfer the meat to a board and let rest so the juices can settle. Spoon off the fat from the pan drippings. Add the bay leaf, rosemary, juniper berries, and butter. Return the meat to the pan and begin spooning the butter and meat juices over the meat to bring to medium.
• To make the sauce:
• Cook the shallots in a small amount of oil until they're softened but haven't taken on any color. Deglaze the pan with the Calvados and cognac. Add the venison glace and double cream and cook to reduce somewhat. Add juniper berries. Finish with cassis and vinegar to taste. Strain through a fine sieve.
• To make the cabbage:
• In a saucepan, heat the sugar on medium heat until it caramelizes. Add red wine and port and stir to dissolve into the caramel. Add the peppercorns, cloves, bay leaf, cinnamon stick, ground cinnamon, and a little salt, orange juice and zest. Put the cabbage in a bowl, pour the marinade on top, and marinate in the refrigerator for at least 24 hours.
• To make the potato noodles:
• Preheat the oven to 350 degrees F. Put the potatoes on a bed of rock salt and roast until soft. Peel the potatoes, break them open, and let the moisture steam out. Pass the potatoes through a potato ricer. Mix in the cornstarch and egg yolk to make a dough. Form the dough into little noodles by rolling it between the palms of your hands. Blanch the noodles in boiling salted water until done. Drain.
• Sear the potato noodles in a hot skillet with a little butter until they're golden brown. Sprinkle with walnuts.
• To make the cranberries: In a large bowl, toss the cranberries with the sugar and a dash of port wine to taste.

ROASTED VENISON LOIN, GRAINS, PARSNIP PUREE, SAUCE POIVRADE

Steps:

• Debone the venison saddle by following the bones carefully. Trim the membrane and nerve from venison loin, and reserve the loin for roasting. Reserve the bones (chop them up) and trimmings for the sauce poivrade. Reserve the tenderloins for another use.
• To make the sauce poivrade:
• In a large bowl, combine the reserved chopped bones and trimmings, wine, vinegar, onion, carrot, celery, garlic, thyme, bay leaf, peppercorns, and juniper berries. Let the bones marinate for at least 24 hours.
• Strain the marinade through a colander into a mixing bowl, reserving both the marinade and bones and vegetables. Let the marinade stand for about 5 minutes. Separate the bones from the vegetables.
• Heat the olive oil in a saucepan over high heat. Add the bones from the marinade and cook until they've caramelized, about 10 minutes. Add the vegetables from the marinade. Cook to develop a nice brown color, another 10 minutes. Add sugar to the pan and let caramelize. Pour in the wine marinade and stir and scrape the pan drippings to deglaze. Boil and let reduce by two-thirds. Add enough veal stock to cover. Simmer for 25 to 30 minutes, skimming the surface often. Strain through a fine chinois into a saucepan. Simmer and skim. Let the sauce reduce until a coating consistency is achieved. If desired, add the cream to finish the sauce.
• To make the roasted venison:
• Preheat the oven to 450 degrees F.
• In a large pan or roasting pan, heat the olive oil on medium heat. When hot, sear each side of the venison loin until a light color is achieved. Roast the venison for about 8 to 10 minutes. Let rest for about 5 minutes and slice into medallions.
• To make the parsnip puree:
• Boil the parsnip in boiling water until it's tender. Strain. Add the butter, cream, salt, and pepper. Puree in a food possessor.
• To serve:
• In a medium saute pan over medium-high heat, heat the olive oil and add the shallots. Stir and cook for 1 minute. Add the mustard greens, if using, along with 2 cups each of the cooked farro and quinoa. Stir to combine and heat through. Add the pumpkin soup to bind the mixture. Season with salt and pepper, to taste. Place the mixture in the individual molds and pack to tighten. Place the molds on each plate and push through to position in desired location.
• Place 2 medallions of venison on each plate, along with the parsnip puree and grains. Add the released juices from the meat to the sauce poivrade and bring to a boil. Sauce the venison and serve.
• Bring the water and salt to a boil in a large heavy-bottomed pot. Add the quinoa. Reduce the heat and simmer until the quinoa opens up revealing a little spiral and is soft and pleasant to chew, about 20 minutes. If there is any remaining liquid, drain it. Drizzle the quinoa with a few splashes of olive oil and set aside.
• Melt the butter with the olive oil in a medium saucepan over medium heat. Add the shallots and saute for 1 minute. Add the farro and cook for 2 minutes to toast, and then add the wine. Simmer, stirring frequently, until almost all the liquid evaporates, about 5 minutes. Add the carrots and then the chicken broth, 1 cup at a time, stirring frequently and simmering until the liquid is absorbed and the farro is just tender, about 20 minutes. Season with salt and pepper, to taste. Set aside.