Venison with Seared Foie Gras               

 tags (edit): Saveur magazine @Vogel @Try Soon! Main Dish  

 

Chef Victor Janssen to the restaurant at Scotland's Minmore House Hotel prepares his version of this dish using local red deer venison. Domestic venison, however, makes a fine substitute.

Ingredients

-- FOR THE VENISON --
1/4 cup Extra virgin olive oil
1 teaspoon Freshly ground black pepper
1/2 teaspoon Fresh thyme leaves
8 each Juniper berries cracked
2 cloves Garlic crushed
2 each Bay leaves dried
-- FOR THE SAUCE AND THE FOIE GRAS --
2 tablespoons Canola Oil
1 pound Venison bones cut into 2"-3" pieces
1 tablespoon Tomato puree
1 small Yellow onion coarsely chopped
1 small Carrot cut into 1/3" pieces
1 rib Celery cut into 1/3" pieces
1 small Leek trimmed and coarsely chopped
1 cup Red wine
1 tablespoon Cranberry sauce
3 each Juniper berries cracked
3 each Whole black peppercorns cracked
1 each Bay leaf dried
1 sprig Fresh thyme
7 tablespoons Butter cut into small pieces
1 teaspoon Bittersweet chocolate chopped
Salt & pepper
4 (2-oz) slices Foie gras chilled
2 tablespoons Extra virgin olive oil


 

Instructions
 1. FOR THE VENISON: Puree olive oil, pepper, thyme, juniper, garlic, and bay leaves in a blender to make a marinade. Arrange venison in a shallow dish; pour marinade over venison; turn to coat. Cover with plastic wrap and refrigerate for 24 hours.

2. FOR THE SAUCE: Heat canola oil in a large pot over medium-high heat. Add bones and cook, stirring occasionally, until deep golden brown in spots, 6 to 8 minutes. Add tomato puree, onions, carrots, celery, and leeks and cook, stirring, until lightly caramelized, about 5 minutes more. Add wine, cranberry sauce, juniper berries, peppercorns, bay leaf, thyme, and 1 cup of water, reduce heat to medium, and simmer, stirring occasionally, until liquid is reduced by two-thirds, about 30 minutes. Strain sauce through a cheesecloth-lined fine-mesh sieve into a small saucepan. Bring to a boil over medium-high heat, remove from heat, and whisk in 4 tablespoons butter and chocolate, a few pieces at a time, to make a smooth sauce. Season with salt and pepper to taste; keep sauce warm.

3. Remove venison from marinade and season all over with salt and pepper to taste. Heat remaining butter in a large skillet over medium-high heat. Add venison and cook, turning once, until browned and medium-rare, 3-4 minutes per side. Transfer venison to a plate. Season foie gras slices all over with salt and pepper to taste. Heat olive oil in a clean large skillet over medium-high heat. Add foie gras slices and cook, turning once, until golden brown, about 1 minute per side. Place a venison medallion in the middle of each of 4 warm plates, then top each with a slice of foie gras. Generously spoon sauce over the foie gras and venison.

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Yields: 4 Servings
     Saveur magazine, February 2007, page 59

 notes: 

Cuisine:  

Main Ingredient:   Venison