Venison Loin With Cipollini Agrodolce Recipes

BEEF TENDERLOIN WITH CIPOLLINI ONIONS AGRODOLCE

Steps:

• Place onions, butter, sugar, 1/2 teaspoon salt, 1/4 teaspoon pepper in single layer in a large straight-sided saute pan; add 1 inch of water. Simmer over medium heat, covered, 1 hour; the onions should be soft. Uncover; add vinegar. Cook, turning occasionally, until liquid evaporates and onions caramelize, about 1 hour. Stir in thyme leaves. Set aside.
• Heat oven to 400 degrees. Coat meat with remaining salt and pepper. Place saute pan with ovenproof handle over high heat. Add olive oil; heat until almost smoking. Place beef in pan; sear until well browned on all sides. Transfer to oven; roast 30 to 40 minutes, or until internal temperature is 130 degrees for medium rare. Allow to rest at least 10 minutes before slicing. Beef may be served warm or at room temperature. Slice just before serving. Place on platter with reserved cipollini onions; garnish with thyme sprigs.

VENISON LOIN WITH CHOCOLATE INFUSED SAUCE

Steps:

• Place the venison loin in a non-reactive bowl or pan and add the red wine, bay leaves, and fresh thyme. Let marinate for 24 hours, refrigerated.
• Preheat oven to 350 degrees F.
• Remove the venison loin from the marinade and pat dry using paper towels. Reserve the marinade and pour it into a non-reactive saucepan. Bring to a boil and reduce over high heat until reduced by half. Add the venison stock and lower the heat to medium-low flame. Reduce again by half, then take off the heat and add the semisweet chocolate and whisk. Season with salt and pepper, to taste. Keep warm.
• Combine the pecans and honey in a small bowl.
• Season the venison with salt and pepper. In an oven-safe saute pan over medium-high heat, heat 1-ounce of olive oil. Sear the loin on 1 side until golden brown and turn, then place the pan in the oven for about 8 to 10 minutes. Cook until an instant-read meat thermometer inserted into the venison loin registers 130 degrees F for medium rare. Remove from pan and allow to rest.
• Meanwhile, in a saute pan over high heat, heat 1-ounce of olive oil. Add the chanterelles and season with salt and pepper. Saute for about 4 to 6 minutes or until tender, mixing gradually with a wooden spoon. Reserve.
• In another saute pan over medium-high heat, add the remaining 1-ounce of olive oil. Add garlic and saute until golden, about 30 seconds. Then, quickly add braising greens and the 4 tablespoons (or to taste) lemon juice. Saute the braising greens until tender, stirring frequently. Reserve.
• For plating: Roll the venison loin in the pecan mixture and then slice into 4 portions.
• On each dinner plate, add some chocolate sauce and then layer the braising greens, then the chanterelles, followed by the slices of venison loin. Drizzle some of the honey pecan mixture on top of the venison and garnish the plate with a sprig of thyme.

VENISON LOIN WITH CIPOLLINI AGRODOLCE

Steps:

• Peel the onions and trim the tops, keeping the root end intact. Combine the onions, wine, vinegar, and sugar in a medium saucepan over medium-high heat, bring to a boil and add a pinch of salt. Decrease the heat to maintain a brisk simmer and cook until the onions are tender and the liquid has reduced to a syrup, about 15 minutes. Remember that the agrodolce will continue to thicken as it cools.
• Heat the olive oil in 1 large or 2 medium sauté pans over high heat. Season the loin pieces with salt and pepper and sear, no more than 2 minutes per side. Transfer to a plate and let rest for 10 minutes or so.
• Cut each loin in half horizontally. Lean the halves against each other at opposing angles. Spoon the agrodolce next to the meats and drizzle some over the top. Serve immediately.

VENISON LOIN ON SCHUPF NOODLES WITH LINGONBERRY COGNAC SAUCE, CARAMELIZED CHESTNUTS AND ASPARAGUS

Steps:

• Venison Loin: Preheat oven to 350 degrees F.
• Season the steaks with salt and pepper. Sear steaks quickly in a hot pan with olive oil on both sides and finish in oven to desired doneness. Slice meat and fan it out.
• Serve with Lingonberry Cognac sauce, crispy potato noodles (Schupf Noodles), Caramelized Chestnuts and green asparagus.
• To peel chestnuts, cut an "x" with a paring knife in the flat side of the nut. They can be either boiled or roasted just until the skin begins to pull away. Work in small batches, keeping the chestnuts warm, and pull and cut away the tough outer skin. Clean chestnuts the thin brown skin from the chestnuts. Melt sugar until it is caramel color and add red wine until smooth and caramel sugar is melted. Add cleaned chestnuts, toss, and set pot aside.
• Sweat shallots in butter. Add orange juice and red wine. Reduce down to 1/2. Add lingonberries, cognac, and veal-glace. Bring to boil. Reduce heat to simmer. Add mustard and simmer for 10 more minutes. Then strain through china cap.
• Bake potatoes until very soft. Let cool. Peel and shred potatoes through a very fine shredder into a large mixing bowl. Add spices, egg, and flour. Mix all ingredients quickly to form a dough. Now roll the dough into rounds, about 1/4-inch thick and 4-inch long.
• Place noodles on flour dusted plate and put in freezer. Noodles can be prepared a few days before the dinner. To finish noodles, fry in canola oil until golden brown and crispy.

VENISON TENDERLOIN

Steps:

• Combine the red wine, cider vinegar, onion, garlic, bay leaves, thyme and rosemary in a medium bowl, and mix well. Transfer to a large resealable bag, and put the venison tenderloin into the bag. Close tightly, pressing out as much air as you can. Place meat in the refrigerator to marinate, turning two or three times, for at least 12 hours.
• Preheat the oven to 325 degrees F (165 degrees C). Remove meat from marinade, and place on a roasting rack in a roasting pan.
• Roast in the oven for 2 to 2 1/2 hours or to your desired degree of doneness. For medium rare, the internal temperature of the roast should be at least 150 degrees F (65 degrees C) when taken with a meat thermometer. Let the roast stand for 15 to 20 minutes before carving.
• While the tenderloin roasts, heat marinade in a saucepan over medium heat. Simmer until the liquid is reduced by 1/3. Serve with venison.

CIPOLLINI AGRO DOLCE (SWEET AND SOUR ONIONS)

Steps:

• Place onions in a single layer in a large pot.
• Add equal amounts of wine and water, enough to cover the onions.
• Add olive oil, salt, pepper, and red chili pepper if using.
• Bring to a boil, cover and boil slowly for 10 minutes, stirring occasionally.
• Remove cover and add sugar, vinegar, and tomato paste, stirring to combine.
• Boil down liquid, stirring often, to glaze onions with juices, until the sauce has thickened and the onions are tender, about 25 minutes.
• Remove chile before serving.

ROAST VENISON LOIN WITH PUMPKIN & SICHUAN SALT

Steps:

• Heat oven to 190C/170C fan/gas 5. Put the pumpkin, sage, maple syrup and shallots in a roasting tin and give it a good mix with your hands, making sure you coat everything in the syrup. Add half the butter and sprinkle with salt, then roast for 45 mins or until the pumpkin is tender.
• While the vegetables are roasting, heat a frying pan, add a splash of oil and the remaining butter. When foaming, add the venison and sear as quickly as you can. Remove from the heat and set aside. Once the vegetables are soft, lay the loin on top and return the tin to the oven to cook for another 15-20 mins.
• While the venison is roasting, put the Sichuan peppercorns, salt and rosemary into a pestle and mortar and grind to a coarse seasoning. When the venison is cooked, remove from the oven and rest for 10 mins. While it's resting, brush with the glaze from the pan and sprinkle over a generous pinch of the seasoning. Serve the carved venison with the pumpkin and shallots.

CIPOLLINE IN AGRODOLCE

Steps:

• Heat the butter in a pan large enough to hold the onions.
• Cook the onions in the butter for a few minutes while stirring.
• Sprinkle on the sugar, the vinegar and enough water to barely cover the onions and bring to a boil.
• Simmer until the liquid is completely gone, stirring occasionally, 15-20 minutes, watching carefully to avoid scorching. (The onions will become glazed & caramelized).
• Sprinkle with lemon juice & serve.

BACON-WRAPPED VENISON TENDERLOIN WITH GARLIC CREAM SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place bacon on a slotted baking pan.
• Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes.
• Brush venison tenderloins with olive oil and season with onion powder, salt, and black pepper. Place tenderloin roasts side by side and wrap them together in strips of partially cooked bacon. Place into a roasting pan.
• Roast until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a tenderloin reads at least 145 degrees F (65 degrees C), about 1 hour.
• Heat butter in a saucepan over medium heat; cook and stir mushrooms and garlic in hot butter until mushrooms are soft, 8 to 10 minutes. Stir green onion into mushroom mixture; pour in cream. Cook, stirring often, until sauce is heated through. Serve sauce with tenderloins.