*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.
Ingredients | Quantities |
---|---|
Venison | |
Venison loin | 6-8 oz |
Club House La Grille Brazilian Style BBQ | 1 cup |
Club House Peppercorns Pink | 1 tbsp |
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 |
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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