
onion-dusted venison loin with gratin dauphinois, carrot silk, and juniper berry demi
Recipe courtesy of Richard Jallet, Executive Chef, Baltimore Country Club (Baltimore, Md.)
Ingredients
- venison loin - 2.5 lbs., (2 small), clean and use trimmings for juniper berry demi
- onion - 1 ea., burnt and pulverized in coffee grinder
- activated charcoal powder - 1/2 oz., to add to pulverized onion
- meat glue - 1 oz., to mix with onion powder and charcoal powder
- Yukon gold potato - 2 ea., sliced thin
- heavy cream - 4 oz., infused with garlic
- egg - 1 ea.
- carrot - 1 lb., peeled and small-diced
- bouquet garni - 1 ea.
- mini mixed mustard greens - 1/2 clam
- mini carrots - 1/2 clam
Instructions
Procedure for onion-dusted venison loin:
- Clean venison.
- Make a demi with the trimmings.
- Mix the pulverized onion with the meat glue and put in the middle of the 2 filet of venison, then wrap tightly and leave overnight to bond. Cook sous vide the next day at 129.6°F for 2 hours.
- Layer the potato slices in a small sheet pan with 2 oz. of cream, egg, salt and pepper.
- Cryovac all in the pan and cook sous vide for 185°F for 1 hour. Cool down and cut in a triangle shape.
- Make carrot silk with the rest of the cream and bouquet garni. Blend.
- Cryovac blanch the mustard greens.
- Blanch the mini carrots.
Procedure for service:
- Cook the venison in a pan basted with butter until rare. Let rest until plate-up.
- Cut the gratin dauphinois in triangle shape and brown in a pan with parchment paper.
- Heat up the carrot silk and the juniper berry demi.
- Cryovac blanch the petit salad and season with extra virgin olive oil, red wine vinegar and a touch of salt.
- Reheat baby carrots.
To plate:
- With a spoon, make a large swipe with the carrot silk.
- Place the gratin dauphinois on the carrot silk off-center.
- Slice the venison and place 3 slices against the potato gratin.
- Delicately place the baby lettuce and carrot on top of the venison.
- Place baby carrots.
- Finish with a drizzle of juniper berry demi.