Noisettes of Venison in Juniper Cream Sauce
with Glazed Chestnuts and Pearl Onions
Serves 4
Ingredients:
2 Venison fillets
For Sauce:
1 oz. pancetta, chopped
1 Tbsp. oil
3 oz. onions, finely diced
1 oz. carrots, thinly sliced
2 oz. celery, thinly sliced
3 cloves garlic, minced
15 juniper berries, crushed in blender
10 black peppercorns, crushed
2 bay leaves 6 Tbsp. clarified butter
1 rosemary sprig
2 c. dry white wine
1 qt. brown game stock
1⁄4 c. grappa
1 c. heavy cream, reduced to 1⁄2 c.
salt and pepper to taste
For Garnish:
30 chestnuts
3⁄4 c. marsala
2 oz. butter
36 pearl onions, peeled
2 oz. pancetta, diced small
1⁄2 – 3⁄4 c. chicken broth
salt and pepper to taste
1⁄4 c. finely chopped chives
12 venison loin slices, 2 1⁄2 oz. each
6 juniper berries, crushed
Directions:
Render the ounce of pancetta with the oil in a heavy duty casserole.
Add the onions, carrots, celery and garlic. Cook over moderate heat until lightly browned and add the juniper berries, peppercorns, bay leaves and rosemary.
Deglaze the pan with the white wine and reduce almost completely.
Add the brown game stock and reduce to 2 1⁄2 cups.
Add the grappa and simmer for 5 minutes.
Strain through a fine-mesh sieve, being sure to press the solids to extract as much liquid as possible.
Reheat the sauce in a smaller pan and add the cream.
Add the salt and pepper.
Reduce further if a thicker sauce is desired.
Keep warm.
Place a sauté pan over a high heat and without adding any fat, brown the venison noisettes or the fillet Mignon’s for 1 minute on each side. Keep them pink in the middle and warm. Serve with sauce.
Noisettes of Venison in Juniper Cream Sauce
Noisettes of Venison in Juniper Cream Sauce
with Glazed Chestnuts and Pearl Onions
Serves 4
Ingredients:
2 Venison fillets
For Sauce:
1 oz. pancetta, chopped
1 Tbsp. oil
3 oz. onions, finely diced
1 oz. carrots, thinly sliced
2 oz. celery, thinly sliced
3 cloves garlic, minced
15 juniper berries, crushed in blender
10 black peppercorns, crushed
2 bay leaves 6 Tbsp. clarified butter
1 rosemary sprig
2 c. dry white wine
1 qt. brown game stock
1⁄4 c. grappa
1 c. heavy cream, reduced to 1⁄2 c.
salt and pepper to taste
For Garnish:
30 chestnuts
3⁄4 c. marsala
2 oz. butter
36 pearl onions, peeled
2 oz. pancetta, diced small
1⁄2 – 3⁄4 c. chicken broth
salt and pepper to taste
1⁄4 c. finely chopped chives
12 venison loin slices, 2 1⁄2 oz. each
6 juniper berries, crushed
Directions:
Render the ounce of pancetta with the oil in a heavy duty casserole.
Add the onions, carrots, celery and garlic. Cook over moderate heat until lightly browned and add the juniper berries, peppercorns, bay leaves and rosemary.
Deglaze the pan with the white wine and reduce almost completely.
Add the brown game stock and reduce to 2 1⁄2 cups.
Add the grappa and simmer for 5 minutes.
Strain through a fine-mesh sieve, being sure to press the solids to extract as much liquid as possible.
Reheat the sauce in a smaller pan and add the cream.
Add the salt and pepper.
Reduce further if a thicker sauce is desired.
Keep warm.
Place a sauté pan over a high heat and without adding any fat, brown the venison noisettes or the fillet Mignon’s for 1 minute on each side. Keep them pink in the middle and warm. Serve with sauce.