Roasted Venison With Habanero Sauce Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place bacon on a slotted baking pan.
• Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes.
• Brush venison tenderloins with olive oil and season with onion powder, salt, and black pepper. Place tenderloin roasts side by side and wrap them together in strips of partially cooked bacon. Place into a roasting pan.
• Roast until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a tenderloin reads at least 145 degrees F (65 degrees C), about 1 hour.
• Heat butter in a saucepan over medium heat; cook and stir mushrooms and garlic in hot butter until mushrooms are soft, 8 to 10 minutes. Stir green onion into mushroom mixture; pour in cream. Cook, stirring often, until sauce is heated through. Serve sauce with tenderloins.

Steps:

• Preheat the oven to 350 degrees F.
• Season the venison with salt. Heat oil in an oven-safe saute pan over high heat. When oil is hot, add venison and gently caramelize the venison on both sides. Transfer the pan to the oven and cook until the venison is rare to medium-rare (125 degrees F). When done, transfer the venison to a rack and let rest for 5 minutes; reserve the pan juices. Cut venison into 8 medallions.
• In the center of each plate, place a portion of the Foie Gras and Celeriac Slaw. Place 2 venison medallions on top of the slaw. Next to the slaw, place 1 persimmon cylinder, with some Hedgehog Mushrooms on both sides. Drizzle pan juices from the venison around the plate. Sprinkle the venison with fleur de sel.
• Dice the foie gras into a medium-size dice and set aside. Peel the celery root and then grate it on a cheese grater.
• In a medium sized pan over medium heat, melt the butter. Add the grated celery root and saute until almost tender. Season, to taste, with salt. When the celery root is almost cooked, add the foie gras and gently fold the foie gras into the celery root. Then add the chopped celery leaves and season to taste.
• Cut off the top and bottom of the persimmons and then cut each in half so each persimmon makes 2 cylinders. Season the persimmon with salt. In a saute pan over medium-high heat, melt the butter. Add the persimmons and lightly caramelize on both sides.
• Thoroughly clean the mushrooms with a towel, rubbing them to remove all of the dirt. In a medium pan over medium-high heat, warm the oil. Add the shallots and cook until translucent. Add the mushrooms and season with salt; cook for 2 minutes or until tender.

Steps:

• In a food processor, finely chop the carrots and habanero peppers. In a small saucepan heat the butter and add the chopped garlic. Then add the carrot and habanero mixture and saute until carrots are soft. While stirring add the apple cider vinegar and salt and pepper, to taste. Then add the water and simmer until mixture is thick enough for spreading.

Steps:

• To make the venison:
• Preheat the oven to 220 degrees F.
• Heat the sunflower oil in a roasting pan. Season the venison with salt and pepper, and sear it until it's nicely colored and caramelized. Roast until it's medium rare; an instant read thermometer inserted into the center should read 145 degrees. Transfer the meat to a board and let rest so the juices can settle. Spoon off the fat from the pan drippings. Add the bay leaf, rosemary, juniper berries, and butter. Return the meat to the pan and begin spooning the butter and meat juices over the meat to bring to medium.
• To make the sauce:
• Cook the shallots in a small amount of oil until they're softened but haven't taken on any color. Deglaze the pan with the Calvados and cognac. Add the venison glace and double cream and cook to reduce somewhat. Add juniper berries. Finish with cassis and vinegar to taste. Strain through a fine sieve.
• To make the cabbage:
• In a saucepan, heat the sugar on medium heat until it caramelizes. Add red wine and port and stir to dissolve into the caramel. Add the peppercorns, cloves, bay leaf, cinnamon stick, ground cinnamon, and a little salt, orange juice and zest. Put the cabbage in a bowl, pour the marinade on top, and marinate in the refrigerator for at least 24 hours.
• To make the potato noodles:
• Preheat the oven to 350 degrees F. Put the potatoes on a bed of rock salt and roast until soft. Peel the potatoes, break them open, and let the moisture steam out. Pass the potatoes through a potato ricer. Mix in the cornstarch and egg yolk to make a dough. Form the dough into little noodles by rolling it between the palms of your hands. Blanch the noodles in boiling salted water until done. Drain.
• Sear the potato noodles in a hot skillet with a little butter until they're golden brown. Sprinkle with walnuts.
• To make the cranberries: In a large bowl, toss the cranberries with the sugar and a dash of port wine to taste.

Steps:

• Preheat oven to 375 degrees F.
• In a small bowl, combine the egg yolks, chile paste, and salt. Rub on the venison loin and marinate, refrigerated, for 2 hours.
• Remove venison from marinade and coat with spice crumb mixture. Heat olive oil in pan. Sear presentation side of venison, then flip, and place in oven for 10 minutes. Slice to serve.