Pan Seared Venison Loin
Pan Seared Venison Loin
With caramelized Brussels sprouts, a parsnip puree with Vermont mascarpone and goat cheeses and served with a pomegranate port reduction.
Chef David A. Smith, The Old Tavern at Grafton, Vermont
Cook and Prep Time: 35 minutes
Yield: Serves Two
Ingredients
6 oz Vermont venison loin
10 Brussels sprouts, cut in half
3 baby carrots (blanched and set aside)
3 parsnips, peeled and chopped
2 oz Vermont mascarpone cheese
2 oz Vermont goat cheese
2 oz Pomegranate molasses (can be purchased at local co-ops or specialty food markets)
8 oz Port wine
1 shallot, finely chopped
2 oz white balsamic vinegar
2 oz extra virgin olive oil
Salt & pepper to taste
Preparetwo saucepans of salted water to boil.
Venison
Season venison with salt and pepper. Heat 1 oz each of olive oil and butter in a large sauté pan on medium heat. Add the venison and brown on each side; cook until medium rare. Set aside on a separate plate.
Parsnips
Boil parsnips in salted water for 15 minutes until tender, then drain. Puree parsnips with the mascarpone, goat cheese and 1 oz butter. Set aside.
Brussels sprouts
Blanch the Brussels sprouts (approximately 3 minutes) in the other pot of boiling,salted water, and then put them in a bowl of ice water (to shock them and keep them green). Drain sprouts. In a separate pan, heat 1 oz olive oil and butter,then sauté shallots. Once shallots are softened add Brussels sprouts on medium heat until they start to caramelize. Use the white balsamic and deglaze the pan. Set aside.
Sauce
In a sauce pan, add the port on medium high heat until it is reduced to about 2/3 of the way. Then stir in the pomegranate molasses. Remove from heat.
Garnish with the blanched carrots. Pour the sauce around the venison and parsnips.
Suggested wine: Sineann Old Vine Zinfandel