Yield: 6 servings
|2.00 pounds||venison loin; trimmed|
|10.00||garlic cloves; peeled|
|2.00 tablespoon||olive oil|
|1||salt; to taste|
|1||fresh coarse black pepper|
|1.00||sweet potatoes; peeled, cut into|
|1||curls and fried until golden|
|1.00 tablespoon||chopped fresh parsley leaves|
|1||drizzle of olive oil|
|2.00 tablespoon||chopped shallots|
|1.00 teaspoon||chopped garlic|
|2.00 cup||assorted berries; washed, stemmed,|
|1||and sliced if needed|
|2.00 cup||veal reduction|
|1.00||recipe fois gras and pumpkin puddin; g, see * note|
* Note: See the "Fois Gras And Pumpkin Pudding" recipe which is included in this collection.
Make 10 slits in the loin. Stuff each slit with a garlic clove. Rub the entire loin with olive oil. Season with salt and pepper. Heat a large saute pan, over medium heat. When the pan is hot, add the venison and sear for 5 to 6 minutes on each side. Remove from the pan and let rest for a couple of minutes before slicing. In a saute pan, over medium heat, add the oil. When the pan is hot, add the shallots, garlic and berries. Season with salt and pepper. Saute for 2 minutes.
Add the reduction and bring to a boil. Reduce the heat to medium and simmer for 10 minutes. Using a hand-held blender or blender, puree until smooth. Strain the sauce, discarding the seeds. Rinse out the saucepan and place the sauce back into the pan. Stir in the honey and whisk in the butter. To serve, spoon the Fois Gras And Pumpkin Pudding the center of each serving plate. Arrange a few slices of the venison around the pudding. Spoon the berry reduction around the pudding. Garnish with the sweet potato nests and parsley. This recipe yields 6 to 8 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B76 broadcast 10-31-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
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