|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|
|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.