About this blog...

Food has been an important part of my life for as long as I can remember. Food and the festivities surrounding its arrival to the table has always been a focal point in our family. For many years I have been amassing the cookbooks, recipe cards, cooking journals, diaries, manuscripts and clipping files of our once extensive family.

Personally, I’ve been professionally involved with food for over 40 years in numerous and varied culinary capacities across the country so I also have the collected stories, as well as current and on-going food-related experiences from my own life I’d like to share.

My idea has long been that someday I would bring all of this marvelous raw material together into a culinary journey through our family’s heritage. This journal is the beginnings of that journey.

Tuesday, November 9, 2010

Medallions of Venison with Port and Blackberries


 We were living in Millerton NY in 1987 when I had the truck vs deer encounter that yielded a freezer-full of fantastic venison for us. Coincidentally there was a huge blackberry bramble thicket that grew just behind our house and the following recipe is an adaptation of a recipe we were using for duck at a restaurant where I was working around that time.

Medallions of Venison with Port and Blackberries
Ingredients
1/2 cp    sugar
1/2 cp    red wine vinegar
1 cup     fresh blackberries
1/2 cup   ruby Port
2 tsp     Fresh thyme, minced
2 cups    rich brown stock (venison best, of course, but beef or other will do fine)
2 oz      roux
2 oz      butter
8 each    4-ounce venison tenderloin medallions
1 oz      brandy
Method
1. Combine the sugar and vinegar in a heavy small saucepan. Cook to a thick syrup
2. Add the berries and cook until they are very soft.
3. Add the port ad continue cooking until liquid is reduced to 1 cup.
4. Add Port and boil until liquid is reduced to 3/4 cup, about 15 minutes. 
5. Add the stock and thyme and bring back to a boil
6. Whisk in the roux and simmer until sauce thickens slightly. 7. Cook another 5 minutes or until reduced and thickened to desired consistency.
8. Strain sauce and set aside.
9. Season the medallions with salt and pepper
10. Heat the butter and sauté the medallions to medium rare or as desired.
11. Remove the medallions from the pan (keep warm) and deglaze/flame  with the brandy.  
12. Add the sauce and simmer to heat through.Serve.

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