Recipes - Venison
Recipes courtesy of Chef Jeff Van Geest, Executive Chef - Miradoro at Tinhorn Creek, Oliver BC.
BRAINS ON TOAST
250g fresh venison brains
2 tbsp unsalted butter
1 shallot - diced
1 sprig of thyme
30 ml sherry
Kosher salt and fresh cracked black pepper to taste
Heat a saute pan on medium heat
Pat brains dry with a paper towel
Add butter to pan, melt
Add shallots, sweat for 30 seconds or so
Add brains and thyme and saute for about 1 minute
Deglaze with sherry
Place contents of pan into a blender and puree. Pass through a fine mesh strainer to remove any lumps.
Spread on small pieces of toasted, good quality, rustic bread.
DOUBLE CROWN ROAST VENISON RACK
2 whole venison racks - loin cleaned up nicely, chine bones off, sinew removed, thin fat cap, and bones frenched
1/4 cup dijon stard
1/2 cup chopped parsley
2 cloves garlic
kosher salt and fresh cracked black pepper to taste
2 pounds nugget potatoes, cooked
1 lb baby carrots, cleaned and peeled if skin is bitter
1 lb parsnips cut into long strips
6 shallots - peeled and halved
1/4 cup olive oil
8 sprigs thyme
6 sage leaves
Preheat oven to 450 degrees F.
Make a paste of the mustard, parsley and garlic in a food processor
Place the racks end to end with the bones curving in the same direction and tie the ends that are touching together around the bones with butchers twine
Pull the outside ends of the racks around to meet, forming a circle with the bones of the rack curving out from the circle
Tie these two ends together
Place the crown roast in a roasting pan
Season the venison racks and rub the paste onto the meat
Mix the root vegetables and shallots together in a bowl with the olive oil. Season and add thyme and sage
Place in the oven and immediately drop temperature to 325 degrees F. Roast for approximately 15 minutes and check internal temperature at the thickest point. It should be about 125 degrees F. If not there yet, let it roast for longer until you reach that temp
When done, remove from the oven, cover in foil and let rest somewhere warm for about 30 minutes. Carve the roast at the table for dramatic effect!
Serve with sides of the roasted veg.
FOOD PHOTOGRAPHY FOR THE "WHITETAIL" EPISODE SHOT BY HAMISH HAMILTON.