Brazilian Style BBQ Venison


*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.

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IngredientsQuantities
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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