Serves 6
“Autumn in the Forest.” During
the autumn and holiday months I begin serving
my favorite game dishes. I notice guests
are more daring in dining due to chillier
weather and holiday spirit. Juniper berries
have aromas that resemble the forest and
pair well with the sweet succulent flavor
of fresh venison.
Venison
Ingredients:
3.5 oz. (1
jar) Raptor Game Rub
6 Venison Chops
4 oz. Olive Oil
Yukon Gold Potato Purée
Ingredients:
5 Yukon Gold Potatoes
1 cup Butter
1 ½ cup Cream
Salt and Pepper to taste
Autumn Forest Mushroom Ingredients:
½ lb. Chanterelles,
Hedgehog, and Blacktrumpet
2 Cloves Garlic (minced)
1 tbs. Rosemary, Thyme, and Savory (chopped)
1 tbs. Butter
Salt and Pepper to taste
Goat Cheese Crustini Ingredients:
1 Baguette
½ cup Goat Cheese
1 tbs. Extra Virgin Olive Oil
Rosemary Balsamic Demiglace
Ingredients:
1 cup Balsamic
½ tbs. Rosemary
4 cups Demiglace
Reserved Chanterelle Butter
Salt and Pepper to taste
Garnish:
1 tbs. Chives (chopped)
Meat Preparation
Brush the venison with olive
oil and rub with Raptor Game
Rub. On a medium-high heat
BBQ grill the meat until medium-rare.
Mashed Potato Martinis
with Forest Mushrooms, Goat Cheese Crustini,
and Rosemary Balsamic Demiglace Preparation
Yukon Gold Potato Puree:
Peel the potatoes and
simmer in water until fork tender. Strain
the potatoes and place on a sheet tray in
a 450° oven until dry. (About three
minutes.) In a saucepot melt the butter
with the cream and bring to a simmer. Run
the potatoes into a bowl through a food
mill, whisk in the warm cream and butter.
Season the potatoes with salt and pepper.
Autumn Forest Mushrooms:
In a sauté pan
melt the butter with the herbs and garlic
over medium-high heat. Add the mushrooms
and cook until tender. Season the mushrooms
with salt and pepper.
Goat Cheese Crustini:
Pre-heat the oven at
450°. Slice the baguette on a slanted
angle a ¼ inch thick. Place the bread
on a sheet tray and drizzle the bread with
the olive oil. Place the bread in the oven
and cook until light golden brown. Pull
the bread from the oven and spread the goat
cheese onto one side of the bread.
Rosemary Balsamic
Demiglace:
In a medium saucepot
add balsamic and reduce by half. Add demiglace
and bring to a simmer. Steep rosemary and
finish with butter. Strain through a fine
mesh and season.
Mashed Potato Martini
Assembly:
In a martini glass pipe
in the mashed potatoes about three quarters
the way up the glass. Place the crustini
into the mash potatoes along with the mushrooms.
Drizzle the demiglace artistically over
the potatoes. Garnish with chopped chives.
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