Herb Roasted Loin of Venison with Creamed Wild Mushrooms, Soybean, Butternut Squash and Pearl Onion Sauté

(Serves 8)



Ingredients

Venison
1 pc	Venison loin, trimmed, silver skin removed
2 sprigs	Thyme, cleaned, chopped
1 sprig	Oregano, cleaned, chopped
15 mL (1 tbsp)	Parsley, chopped
10 mL (2 tsp)	Peppercorns, cracked
To taste	Salt and pepper
15 mL (1 tbsp)	Butter
15 mL (1 tbsp)	Grape seed oil
Creamed Mushrooms
15 mL (1 tbsp)	Grape seed oil
30 g (1 oz)	Shallots, minced
1 clove	Garlic, chopped
1 sprig	Thyme, fresh
90 g (3 oz)	Oyster mushrooms, sliced
60 g (2 oz)	Shitake mushrooms, sliced
60 g (2 oz)	Morel mushrooms, cut in half
90 g (3 oz)	Honey mushrooms or cèpes
60 mL (2 oz)	Veal jus
90 mL (3 oz)	35% cream
To taste	Salt and pepper
15 mL (1 tbsp)	Butter
Sauté
10 mL (2 tsp)	Grape seed oil
16 pc	Purple pearl onions, peeled
10 mL (2 tsp)	Butter
90 g (3 oz)	Butternut squash, diced
90 g (3 oz)	Lima beans, fresh or frozen, cleaned, shelled
To taste	Salt and pepper

Method

Venison Tenderloin

1. Preheat a toaster oven to 100ºC (200ºF).
2. Preheat an electric skillet to 150ºC (300ºF).
3. Season the venison with the thyme, oregano, parsley, salt and cracked pepper.
4. To hot skillet, add butter and grape seed oil. Sear venison in skillet, caramelizing on all sides. Remove and place a digital thermometer probe directly in the center of the loin. Preset digital thermometer to an internal temperature of 52ºC (135ºF) and place venison in toaster oven.
5. Allow venison loin to rest before assembling.

Creamed Mushrooms

1. Preheat the electric skillet to 200ºC (400ºF).
2. In the oil, add the butter then sauté the shallots, garlic, thyme stem and mushrooms until tender.
3. Add the veal jus and incorporate. Add the cream and reduce to desired consistency, remove stems, season to taste and reserve for assembly.

Sauté

1. Heat the grape seed oil in a medium size sauté pan.
2. Add the butter then the pearl onions and sauté until tender and nicely caramelized.
3. Add the butternut squash, further cooking until squash is almost tender. Add the peeled lima beans, season to taste and reserve for assembly.

Assembly

1. Using a small cocktail-style plate, spoon creamed mushrooms into the center, top with vegetable sauté, then 2 or 3 slices of venison.

 

• If venison is not available, substitute veal, pork or beef.

• Venison tenderloin can also be used.

• Adding more cracked pepper prior to searing the venison will compliment the taste of the meat.

• Jackson Triggs Okanagan Merlot

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