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Roasted Dry Creek Venison Loin with Cabernet Poached Crab Apples

Food Network Canada
Yields
4 servings

Recipe Courtesy Neil McCue, Square Restaurant, Toronto.

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ingredients

Venison

4 6
oz cleaned venison loins (four 170 gram loins)
Grated licorice, to taste
Maldon sea salt and freshly ground black pepper, to taste
1
to 2 tbsp. grapeseed oil

Cabernet Poached Crab Apples

4
crab apples, peeled
1 ⅔
cup red wine, preferably Cabernet Sauvignon (400 ml)
cup plus 1 tbsp. white sugar (75 grams)
½
licorice stick
Olive oil, for pan-frying brick dough
12
discs of brick dough (about 2-inch/5 cm discs)

Vegetable Garnish

2
Tbsp butter (30 ml)
2
heads Belgium endive
2
sticks salsify (peeled and poached in milk until tender)
splash of crème de cassis

Assembly

¾
cup plus 2 tbsp. venison sauce (200 ml)
Swiss chard leaves, optional
Parsley root puree, optional (peeled and diced parsley root (a bunch), poached in milk to cover)
1
to 2 tbsp. butter, for parsley root puree
Salt and pepper, to taste, for parsley root puree
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directions

Step 1

Preheat oven to 350 degrees F.

Step 2

Season venison with licorice, salt and pepper. Preheat a cast iron frying pan or heavy bottom pan over high heat. Add grapeseed oil. Sear venison until browned and caramelized on all sides. Transfer to a baking sheet or roasting pan. Roast for 5 to 6 minutes, depending on the thickness. Let rest for 5 minutes before slicing.

Step 3

Add wine, sugar and licorice stick to a saucepan. Bring to a boil. Add the peeled crab apples. Poach on a medium heat until tender, about 5 minutes. When apples are tender, remove from poaching liquid and set aside. Reduce the remaining liquid to a light syrup consistency. When ready to serve, reheat the syrup. Add the apples to the syrup and cook them until evenly glazed with the syrup. Keep warm until ready to serve.

Step 4

Add olive oil (about ½-inch deep) to a skillet over med heat. Cut the 2-inch discs of brick dough in half. Shallow fry the dough in the olive oil until light brown & crispy. Remove on to an absorbent paper towel. Set aside.

Step 5

Add butter to sauté pan over medium high heat. Sauté endive and salsify until caramelized. Season the vegetables with salt and pepper. When vegetables are tender, add a splash of Crème de Cassis, let cook for 1 to 2 minutes minute. Remove and keep warm.

Step 6

If desired make parsley root puree by poaching diced parsley in milk until tender. Drain and reserve cooking liquid. Puree in blender with butter, some of the cooking liquid. Season the puree with salt and pepper.

Step 7

Place the endive and salsify on the plate. Cut the venison in half and place 1 piece on the salsify and 1 piece on the endive. Make 6 small slits in the side of the apple. Place pieces of the crispy brick pastry into the slits forming a sphere. Add to plate. Spoon a tsp. of puree onto the plate. Finish with a touch of rich venison jus and red chard leaves.

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