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Chef Walter’s Flavors + Knowledge: Pan-Seared Maple Venison

Wednesday, November 02, 2016

 

Venison tenderloins are the pieces of deer meat taken from the section by the backbone that can be eaten similarly to beef or pork. The word venison was associated with deer meat in the 18th century. The venison tenderloin is the most delicious and tender piece of meat that can be cut from a deer. Apart from being a popular cut, venison provides numerous amounts of important and vital vitamins and nutrients to the body.

Venison tenderloins are the part of the deer’s meat that is considered to be the most important because it is from the area of the body of the deer that is less used than all of the other parts, meaning that it is tenderer. Venison tenderloins are the cuts of meat that are the favorite choice of many meat lovers, especially of people who enjoy the taste of wild game. As with any other type of meat, the venison tenderloin can be cooked in numerous different ways, depending on personal tastes.

Serve 8

Ingredients

1 cup maple syrup

8 -3 oz. Venison loin medallions about 2 pounds

2 tablespoons olive oil

¼ cup diced pancetta or bacon

¼ cup diced carrots

¼ diced onion

¼ cup celery or celery root

1 tablespoon prepared horseradish

1 tablespoon minced garlic

1 tablespoon crushed juniper berries

1 teaspoons chili powder

2 cups basic game stock or beef

1 tablespoon butter, softened

Directions

In a large resalable plastic bag, combine maple syrup and salt; mix well. Add venison; seal bag. Refrigerate a minimum of 1 hour or up to 12 hours to marinate, turning bag occasionally. Heat the oven to 325F. Place wire in large baking pan. Remove venison from marinade; discard marinade. Pat venison dry.

Heat a large skillet over medium-high heat until hot. Add oil; heat until hot. Add venison; cook 2 to 3 minutes or until browned, turning once. Place venison on rack in pan.

Bake 8 to 10 minutes for medium rare to medium. Meanwhile, heat the same skillet over medium heat until hot. Add pancetta; cook until browned, stirring occasionally. Add carrot, onion and celery root. Cook for 5 minutes until vegetables are soft. Add garlic and juniper berries, continue cooking for 5 minutes. Add stock and bring to boil. Continue the reduction of the sauce for 10 minutes until well amalgamated. Pour in horseradish, chili and butter, blend well and pour over the venison loins.

Master Chef Walter Potenza is the owner of Potenza Ristorante in Cranston, Chef Walters Cooking School and Chef Walters Fine Foods. His fields of expertise include Italian Regional Cooking, Historical Cooking from the Roman Empire to the Unification of Italy, Sephardic Jewish Italian Cooking, Terracotta Cooking, Diabetes and Celiac. Recipient of National and International accolades, awarded by the Italian Government as Ambassador of Italian Gastronomy in the World. Currently on ABC6 with Cooking Show “Eat Well."  Check out the Chef's website and blog.

 

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