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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
User: will
Date: 7/31/2008 12:35 pm
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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
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