Char-Grilled Venison Loin with Chocolate Cabernet Wine Sauce, Carrot and Roasted Garlic Puree, Crispy Potatoes and Caramelized Shallots
Recipe courtesy of Christopher Harris, Sous Chef, The Berkshire Country Club, Reading, Pa.
Ingredients
- Ingredients for the carrot and roasted garlic puree:
- garlic cloves - 40 whole
- 90/10 blended canola and EVOO - 1/2 cup + more to coat carrots
- carrots - 8, peeled and sliced 1-inch thick
- salt - to taste
- black pepper - to taste
- chicken stock - 1 to 2 cups, enough to get puree to proper consistency
- sugar - 1/4 cup
- Ingredients for the venison loin:
- 6-oz. center cut venison loin - 1
- kosher salt - to taste
- black pepper - to taste
- Ingredients for the crispy Idaho potato:
- Idaho potato - 1 ea, washed and sliced 3/4
- salt and pepper - to taste
- oil - as needed
- BCC All-Purpose Seasoning - as needed
- cornstarch - as needed, for dredging
- Ingredients for caramelized shallots:
- shallots - 10, sliced 1/2
- salt and pepper - to taste
- 90/10 blended oil - as needed
- Ingredients for chocolate cabernet wine sauce:
- cabernet wine - 32 ozs.
- port wine - 16 ozs.
- beef demi-glace - 16 ozs.
- kosher salt - as needed
- black pepper - as needed
- light brown sugar - 6 ozs.
- espresso - 1 oz., fresh
- heavy cream - 3 cups
- 56% dark chocolate - 6 ozs., cut into small pieces
- cornstarch - as needed, for thickening
Instructions
Procedure for the carrot and roasted garlic puree:
- Toss garlic cloves with seasonings and oil. Place in aluminum foil pouch and roast at 350º for 35 minutes. Agitate bag after 15 minutes to displace garlic cloves and ensure even cooking.
- Toss carrots in seasonings and oil. Place in hotel pan with 1 cup water.
- Roast uncovered at 350º for 45 minutes.
- Puree carrots and garlic with chicken stock and white sugar in a Robo-Coupe until smooth. Adjust seasoning to taste.
Procedure for the venison loin:
- Season venison loin with salt and pepper.
- Grill 4 minutes on the first side, turn and grill 4 to 5 minutes on second side.
Procedure for the crispy Idaho potato:
- Season potato slices with salt, pepper and oil. Bake single layer on a sheet tray at 350º degrees for 40 minutes. Remove from oven and allow to cool.
- At service, dredge slices in all-purpose seasoning and cornstarch. Pat away excess cornstarch and fry until crispy at 340º.
Procedure for caramelized shallots:
- Toss shallots in seasoning and oil. Place in hotel pan single layer with 1/2 cup of water.
- Roast uncovered at 350º for 45 minutes.
Procedure for chocolate cabernet wine sauce:
- Bring Cabernet and Port wines to a boil in a stainless-steel pot and reduce by 1/2. Add beef demi-glace, salt, pepper, brown sugar and espresso. Simmer for 3 minutes.
- Add a little of the liquid to the chocolate and temper to melt. When chocolate is melted, add it back into the wine reduction.
- In a separate pot bring the heavy cream to a scald and whisk into the wine reduction. Once added, bring the mixture back to a boil and thicken slightly with a cornstarch slurry until desired viscosity is achieved.
- Check the sauce for seasoning and strain.
To plate:
- Swipe the carrot puree on one-third of the plate.
- Shingle crispy potatoes and caramelized shallots on top of the carrot puree.
- Place venison on plate and top with 1 1/2 oz. of Chocolate Cabernet Wine Sauce.
