http://www.lovellsoflakeforest.com/recipes/beef http://www.lovellsoflakeforest.com/recipes/beef/grilled-venison-loin-marinated-with-grgich-hills-cabernet-and-peppercorns-yukon-gold-and-carrot-hash-with-pearl-onions-natural-venison-au-jus-and-pink-peppercorn-cabernet-syrup Grilled Venison Loin Marinated with Grgich Hills Cabernet and Peppercorns Yukon Gold and Carrot Hash with Pearl Onions Natural Venison Au Jus and Pink Peppercorn Cabernet Syrup Serves 4 Marinated Venison Rack 2ea Venison Loin, 16oz 2ea Carrot, diced ¼ inch 1ea Onion, diced ¼ inch 2tbl Peppercorns, whole 3ea Bay Leaves 3cloves Garlic, cut into half 1/2cups Grgich Hills Cabernet, save the other hale for the cabernet syrup 4sprigs Thyme, Fresh 4sprigs Parsley Remove all silver skin off the loin. Use a small glass-baking dish that will just fit the venison loin. Mix all the ingredients together and place in the baking dish except the wine. Lay the loin into the mirepoix. Pour the wine over the loin and let marinated over night. Right before grilling, remove the loin, clean off the mirepoix and pat dry with paper towels. Brush a thin coat of olive oil all over the loin. Salt and pepper both sides and place in a pre-heated grill. Sear for 3 minutes; turn the loin over and sear for another 3 minutes. Place the loin in a pre-heated oven at 350 degrees until med-rare. Using a pocket thermometer, internal temperture of 115 degrees. Set aside in warm place until ready to slice. Yukon Gold and Carrot Hash 3ea Yukon Gold Potatoes, washed and diced ¼ inch leaving on the skins 2ea Carrots, peeled, diced ¼ inch and blanch aldante 4ea Shitake Mushrooms Caps, remove stems and slice thin 12ea Pearl Onions, peeled and left whole 2oz Olive Oil 2oz Whole Butter 1tea Thyme, fresh and minced Salt and Pepper to taste Using a pre-heated Teflon frying pan, start by heating the oil. Add the potatoes and to cook until golden brown. Half ways thru the browning of the potatoes add the carrots, onions and mushrooms with 1oz of butter. At the end of browning, add the thyme, salt and pepper and the remaining butter. Toss to coat. Adjust seasoning and set aside in a warm place until needed. James A. Lovell lll – Executive Chef Venison Au Jus Total Mirepoix and red wine used to marinate the venison rack. 8oz Veal Demi Glace 3tbl Red Current Jelly Salt and Pepper to taste Using a medium saucepan, reduce the red wine and mirepoix to almost dry. Add in the demi glace and reduce by one-half. Strain thru a fine china cap and place back on the stove. Bring to a simmer and remove any impurities that come to the surface. Add the red current jelly. Season to taste. Grgich Hills Cabernet Syrup with Pink Peppercorns 1/2bottel Napa Cabernet, what you did not use in the marinate 3oz Sugar 1/2tbl Whole Black Peppercorn 1ea Bay leaves 1tea Pink Peppercorns 1tea Cornstarch slurry In a saucepan reduce the cabernet by two-thirds with the sugar, peppercorn, bay leave. Add the cornstarch slurry while whisking. Strain thru a fine china cap. Add the pink peppercorns and let cool to room temperature. Plate Set up Place in the center of 4 dishes the potato and carrot hash. Carve the venison rack between the bones and place two pieces on top of each hash. Bring venison au jus to a simmer and remove from the fire and wisk in 1 tablespoon on cold butter. Drizzle the sauce around the venison and then garnish with cabernet syrup. James A. Lovell lll – Executive Chef http://www.lovellsoflakeforest.com/recipes/beef/grilled-venison-loin-marinated-with-grgich-hills-cabernet-and-peppercorns-yukon-gold-and-carrot-hash-with-pearl-onions-natural-venison-au-jus-and-pink-peppercorn-cabernet-syrup Thu, 31 Jul 2008 12:35:48 -0500 http://www.lovellsoflakeforest.com/recipes/beef/beef-tenderloin-roulade-with-a-rague-of-shitake-mushrooms-natural-veal-reduction-with-huckleberry-port-wine-sauce Beef Tenderloin Roulade with a Rague of Shitake Mushrooms Natural Veal Reduction with Huckleberry Port Wine Sauce Yields 6 People For Each Plate 6oz Tenderloin Roulade, med. rare 2oz Mash Poatoes 3ea Baby Carrots 2oz Natural Veal Reduction 1/2oz Port Wine Sauce with Huckleberries Beef Tenderloin 1ea Beef tenderloin, center cut, Approximately 3 to 3.5 lbs., completely trimmed Place the tenderloin on a cutting board and carefully start cutting length wise to roll the tenderloin out flat. Place the tenderloin on plastic wrap and cover the top also with plastic wrap. With the flat end of a meat tenderizer, flatten the tenderloin out evenly. Spread the mushroom rague out evenly on the meat and then begin to roll up tightly lengthwise. With kitchen string tie the tenderloin at 1inch intervals. Salt and Pepper the outside and sear in olive oil. Finish in the oven at 350 degrees to an internal temperature of 120 degrees. (med red to med.) Rague of Shitake Mushrooms 2lbs Shitake Mushrooms, de-stemmed and small diced 1oz Shallots, small diced 1oz Unsalted Butter 1tbl Fresh garlic, mince 1oz Chives, small diced 1oz Parsley, chopped 2tbl Fresh Thyme, mince 2oz Natural Veal Reduction 2oz Crème Frìache Melt butter in a skillet and add the shallots. Let simmer until soft then add the mushrooms. Sauté until soft and turning color. Add the veal stock and everything else except the crème friache. Reduce the liquid down to almost dry and then add the crème friache. Salt and Pepper to taste. Let cool to room temperature and refrigerate until needed. Natural Veal Reduction This is a two-day, non-stop process that starts off with 150 lbs. of veal bones. You can buy this product at any quality grocery store, butcher or here at Lovells of Lake Forest. Huckleberry Port Wine Reduction 2ea Bottles of low cost port wine 1cup Sugar 3tbl Whole Black Peppercorns 1tea Cornstarch slury Place all ingredients in a saucepan and reduce on high heat until ¾ has evaporated. Add cornstarch slury for desired thickness. James A Lovell III / Executive Chef http://www.lovellsoflakeforest.com/recipes/beef/beef-tenderloin-roulade-with-a-rague-of-shitake-mushrooms-natural-veal-reduction-with-huckleberry-port-wine-sauce Thu, 31 Jul 2008 13:12:49 -0500 http://www.lovellsoflakeforest.com/recipes/beef/--free-range-winter-antelope-loin-from-the-broken-arrow-ranch--with-heirloom-bean-cassoulet-grand-veneur-sauce-and-cabernet-syrup Free Range Winter Antelope Loin from The Broken Arrow Ranch with Heirloom Bean Cassoulet, Grand Veneur Sauce and Cabernet Syrup Serves 6 1ea Antelope Strip Loin, approx. 3lbs, cleaned of silver skin, Cut into 6 equal size medallions of approx. 7oz each. 1ea Bean Cassoulet, individual portion 18ea Baby Carrots, peeled, tops remove, cooked aldante 6oz Shitake Mushrooms, remove stems and sliced 18oz Grand Veneur Sauce 3oz Cabernet Syrup Antelope Strip Loin After cleaning off the silver skin and portioning out your medallions, salt and pepper all sides. Take a heavy skillet and place on top of a burner. Ladle in 2oz of olive oil and when it reaches the smoking temperture, carefully place the medallions in the skillet and seared both sides. Place the skillet with the medallions in a pre-heated 350-degree oven until med. red, which is 115 degrees on a pocket thermometer. Let sit in a warm area while finishing the dish. Bean Cassoulet 16oz Flageolet Beans, soaked in cold water for a few hours 1ea Carrot, peeled and cut into half 1ea Small Onion, peeled and cut in half 2ea Bay Leaf 3tea Fresh Thyme, remove stems and mince 1qt Heavy Cream 2lb Gruyere Cheese, grated 4oz Duck Confit, small diced 4oz Antelope meat, small diced 4oz Tasso Ham, small diced 12ea Bacon Slices, diced 3oz Red Wine Vinegar 1bunch Chives, chopped real fine Salt & Pepper to Taste Place beans, carrot, onion, bay leaf, and thyme into a pot with cool water. Add salt to flavor the water (two large pinches). Bring to a boiled, turn down and let simmer until the flageolet beans becomes aldante. Drain; remove the carrot and onion and set aside. Spread out the beans on a shallow pan and cool in the refrigerator. Do not rinse in cold water. Start to sauté the bacon, when complete cooked, drain and place the bacon aside. Using the same sauté pan, add in a little of the bacon fat and the antelope meat. Sear the antelope and add in the duck, tasso ham and the cooked bacon. Deglaze the pan with the red wine vinegar and place everything in a large bowl. Add the cooled beans in to the bowl with the fresh thyme and ½ of the bean sauce, which you will make in the next step. Using ¼ of the cooked beans, add then to a saucepot with the cooked carrot and onion. Pour in the heavy cream and bring to a boil. Reduce the cream by 1/3rd and the puree with a kitchen wan. Salt and pepper to taste and pass thru a chinois. While the sauce is still hot add 1 pound of grated Gruyere cheese and mix in well to fully combine. Using small individual 6oz pans or ovenware dishes, coat the bottom and sides with whole butter. Divided up the bean mixture into these dishes allowing a ¼ inch room from the top to cover with the extra bean sauce and grated Gruyere cheese. Bake in a pre-heated oven until the cheese turns golden brown. Grand Veneur Sauce 1btl. Port Wine, 750 ml 8oz Venison Bones, roasted with mirepoix and drained 16oz Veal Demi Glace 8oz Heavy Cream 3ea Bay Leaves 2tea Whole Black Peppercorns Reduce the port wine with the bay leaves and peppercorn to almost dry stage, careful not to burn the bottom in the process. Add in the roasted venison bones with roasted mirepoix and the veal demi glace and reduce by one half. Add the heavy cream and reduce by 1/3. Pass thru a chinois, salt and pepper to taste. Napa Cabernet Reduction 1ea Napa Cabernet, 750ml bottle, (nice quality) 6oz Sugar 3tbl Whole Black Peppercorn 3ea Bay leaves In a saucepan reduce the Napa cabernet with the sugar, peppercorn, bay leaves to a softball stage whish when cool will form syrup. Then strain thru a chinois. Let cool to room temperature. Jay Lovell – Chef de Cuisine http://www.lovellsoflakeforest.com/recipes/beef/--free-range-winter-antelope-loin-from-the-broken-arrow-ranch--with-heirloom-bean-cassoulet-grand-veneur-sauce-and-cabernet-syrup Thu, 31 Jul 2008 13:32:29 -0500