Roasted Loin of Cervena Venison, Liver-Mushroom Croquette, Brussels Sprout Purée, Woodland Mushrooms, Berries, and Vadouvan Curry Reduction
Adapted by StarChefs.com
Yield: 4 Servings
INGREDIENTS:
Roasted Loin of Cervena Venison:
6 juniper berries, crushed
5 ounces olive oil
4 to 5 ounce portions venison loin
1 pound unsalted butter
Vadouvan Curry Reduction:
1 pound venison bones or scraps
2 shallots, minced
1 tablespoon dry Vadouvan curry mixture
10 black peppercorns
1 quart red wine
6 ounces Madeira wine
2 quarts demi-glaze
1/3 pint huckleberries
1 sprig Marjoram
Liver Mushroom Croquette:
8 ounces venison shoulder
4 ounces veal liver
4 ounces fatty pork shoulder
Salt and freshly ground black pepper
3 egg yolks
1 clove garlic, oil-poached and sliced
4 ounces heavy cream
¾ cup ice water
sliced chives
1 ounce woodland mushrooms (black trumpet, morel, and oyster mushrooms), sautéed
2 cups brioche crumbs
2 cups flour
2 eggs, beaten
2 cups heavy cream
butter
Brussels Sprout Purée:
1 ½ pound brussels sprouts, blanched
1 ½ quart heavy cream
1 ½ pound unsalted butter
Salt and freshly ground black pepper
Woodland Mushrooms:
¼ pound black trumpet mushrooms
¼ pound morel mushrooms
¼ pound oyster mushrooms, washed
butter
olive oil
To Assemble and Serve:
5 huckleberries
Bruised marjoram leaves
METHOD:
For the Roasted Loin of Cervena Venison:
Smash the juniper berries and mix with 1 ounce of the olive oil. Rub the venison loin with the juniper mixture and put into a vacuum-seal bag. Vacuum to a 98 percent seal. Put the vacuum-sealed bag in a 120°F degree bath for 1½ hours. Remove the contents from the bag and reserve the venison loin. On the pick-up, brown the venison loin on all sides in a steel skillet and baste with browned butter and pan drippings.
For the Vadouvan Curry Reduction:
Roast the venison bones and scraps at 400° until browned. Put the bones into a hot sauce pot. Add the minced shallot, dry Vadouvan curry mixture, and peppercorns and sauté until the shallot is nicely browned and slightly bitter. Deglaze with the red wine and Madeira wine. Reduce to a glace, add the demi-glace and bring to a boil for 30 seconds. Cool the mixture to 39°F and put in vacuum bag. Add the cleaned huckleberries to the bag and vacuum at 80 percent. Interrupt the vacuum process at the "boiling stage." Allow the contents to sit in the machine for 5 minutes. Reseal the contents and steep the contents in the bag for 10 minutes. Empty the contents and pass through a chinois.
For the Liver-Mushroom Croquette:
Season the venison, veal, and pork and grind through a fine die twice (keeping very cold). Put the ground meat into a food processor and emulsify the meat with the egg yolk, garlic, and heavy cream. Slowly add the ice water and fold in the sliced chives and the sautéed chopped mushroom mix. Roll the mixture into a roulade in parchment paper and steam at 180°F until the internal temperature is 150°F. Refrigerate and cut into 2-inch lengths and reserve. In a bowl, mix the brioche crumbs and the flour. In a separate bowl, mix together the beaten eggs and the heavy cream. Dip the croquettes in the egg mixture and then the brioche crumb mixture, and fry in butter until golden brown.
For the Brussels Sprout Purée:
In a pot, bring the blanched Brussels sprouts and the heavy cream to boil. Remove from heat, and put the Brussels sprouts mixture into a blender. Add the butter, salt, and pepper, and blend until smooth.
For the Woodland Mushrooms:
Roast Mushrooms at 400º F for 4 minutes. Remove from oven, coat with butter and olive oil, and season with salt and pepper.
To Assemble and Serve:
Spoon 2 ounces of the Brussels Sprout Puree onto the left center of the plate, leaving a mound at the front. Use pallet knife to gently smear in a straight line, leaving a mound at the end as well. Cut the medium rare Venison down the center and invert to display the center at ¼ - inch from the first mound of Brussels Sprout Purée. Cut a tip of the croquette in order to stand it on its end at 5 o’clock on the plate. Drape the Woodland Mushrooms off of the Venison at the right corner, and randomly scatter 5 Huckleberries across the plate. Spoon ¾ ounce of Vadouvan Curry Reduction at “strategically” random points about the plate. Add a few bruised marjoram leaves
Chef Shin Thompson
Scallop-Crab Motoyaki: Diver Sea Scallop, Crab,
and Ponzu Aïoli
Adapted by StarChefs.com
Yield: 12 servings
INGREDIENTS:
Ponzu Sauce
2 oranges
1 grapefruit
1 lemon
1 lime
4 cups soy sauce
1 ½ cups mirin
1 ½ cups rice wine vinegar
¼ cup sugar
2 tablespoons yuzu juice
Ponzu Aïoli
5 egg yolks
1 tablespoon dijon mustard
2 cloves garlic, crushed
2 teaspoons salt
2 teaspoons sugar
2 teaspoons togarashi
36 ounces grapeseed oil
3 cups Pecorino Romano cheese, shredded
Scallop-Crab Motoyaki
16 U-20 sushi-grade scallops, cut into bite-size quarters
salt
1 tablespoon grapeseed oil
12 scallop shells, 4 to 5 inches in diameter
2 ounces jumbo lump crab meat
To Assemble and Serve
½ ounce red pepper brunoise
½ ounce finely chopped fresh chives
1 cup kosher salt, mixed with ½ cup water
METHOD:
For the Ponzu Sauce:
Juice 1 orange and half of a grapefruit, lemon, and lime. Combine the citrus juices and set aside. Whisk the soy sauce, mirin, rice wine vinegar, and sugar together with the reserved juices and the yuzu juice. Slice the remaining fruit, add it to the soy sauce mixture, and marinate 8 hours (or overnight) in the refrigerator. The next day, strain the Ponzu Sauce through a fine-meshed strainer and reserve. Set some aside for plating.
For the Ponzu Aïoli:
Combine the egg yolks, mustard, and ¼ cup of Ponzu Sauce in a food processor with garlic, salt, sugar and togarashi. With the processor on, add half of the oil slowly. Add half the Pecorino Romano and ¾ cup of Ponzu Sauce. Slowly emulsify the remaining half of the oil. Add the remaining half of the Pecorino Romano and mix until smooth and thick.
For the Scallop-Crab Motoyaki:
Preheat a convection oven on high fan speed to 425ºF. Season the scallops lightly with salt. Heat a large sauté pan until extremely hot, and add the oil. Lightly sear the scallops for no more than 20 seconds. Cool immediately. Combine more salt in a bowl with a few drops of water to form a stiff sand-textured salt mixture. Put the scallop shells on a sheet pan, with each shell on a small mound of salt mixture so the shells stay upright. Distribute the scallops and crab meat evenly between the shells. Separate the lump crab pieces very slightly. Using a squeeze bottle, squeeze about ⅛ ounce of Ponzu Sauce over the scallops and crab evenly in each shell. Squeeze about 1 ounce of Ponzu Aïoli on the scallops and spread evenly with a small offset spatula, being sure to completely cover the scallops and crab. Add a touch more if necessary. Torch the Aïoli until golden brown, and put the scallops into the oven. Bake for 7 minutes. Using small tongs, drain any excess oil or liquid from each shell by tilting slightly. Be careful not to tip too far as to distort the contents of the shell.
To Assemble and Serve:
While the scallops are still on the sheet pan, garnish the shells with a sprinkle of peppers and chives. Present on a plate on a small mound of wet salt and serve within 5 minutes. Small spoons are recommended.
