Brazilian Style BBQ Venison
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| Ingredients | Quantities |
|---|---|
| Venison | |
| Venison loin | 6-8 oz |
| Club House La Grille Brazilian Style BBQ | 1 cup |
| Club House Peppercorns Pink | 1 tbsp |
| Club House Bay Leaves, Whole | 1 cup |
| Purple Potato Puree | |
| Potatoes, medium sized and cubed | 3 each |
| Beef or chicken stock | 4 cup |
| Cream | 1 cup |
| Black Demi-Glace | |
| Veal demi-glace | 1 cup |
| Black berries | 1/2 pt |
| Balsamic vinegar | 1 tbsp |
| Charred Pearl Onions | |
| Pearl onions, halved and seared | 1 cup |
Instructions
This recipe was created for Club House for Chefs by: Mikel Anthony, Test Kitchen Chef of Chef’s Roll in San Diego.
For the Venison: Sous vide the venison at 120 degrees Fahrenheit for 1 hour with Club House Pink Peppercorns and Club House Bay Leaves. Remove and roll in Club House La Grille Brazilian Style BBQ Seasoning. Sear and baste in a pan. Let rest for 8 minutes before slicing.
For the Purple Potato Puree: Cook down potatoes until tender. Puree until smooth in a blender with enough of the stock and cream to make liquidity. Season to taste.
For the Blackberry Demi-Glace: Place ingredients into a pot. Bring to a boil and reduce to simmer. Cook about 3-5 minutes or until black berries begin to break down. Add balsamic and stir. Season to taste.
For the Charred Pearl Onions: Halve a seared pearl onions in a pan. Reserve for garnish.
For Serving: Place down puree in circular motion top with sliced venison. Finish with blackberry demi-glace and charred pearl onions.
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