Ingredients

  • 225 grams venison @ room temp 30 min
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 1 ½ tablespoons olive oil
  • ¼ cup shallot finely chop
  • ¼ cup madeira
  • ⅓ cup beef stock or veal demi-glace
  • 1 teaspoon green peppercorns drained
  • 1 teaspoon butter, unsalted
  • Garnish
  • 1 medium parsnip peel and shave
  • 4 cups vegetable oil

Directions

1. Preheat oven to 425*F/220*C/GM 7 with rack in middle position.
2. Pat dry venison and sprinkle with black pepper and 1/2 salt. Heat oil in ovenproof skillet over moderately high heat until just smoking, then brown venison on all sides, about 3 minutes total.
3. Transfer to oven and roast until 115*F, 4-5 minutes. Transfer venison with tongs to a plate and let stand, loosely covered with foil, 5 minutes.
4. While meat stands, add shallot to skillet and cook over moderate heat, stirring, until golden, about 2 minutes. Add Madeira and deglaze until liquid reduced by 1/2. Add demi-glace and boil, stirring, until sauce is slightly thickened, about 1 minute. Stir in peppercorns, butter, remaining half of salt and any meat juices that have accumulated on plate, then remove from heat.
5. Cut venison into 1/2 inch thick slices and serve with sauce, garnish with parsnip crisps.
6. Crisps: Heat oil in saucepan over moderate heat until 360*F.
7. While oil heats, peel parsnip, then shave as many ribbons as possible from parsnip with vegetable peeler.
8. Fry ribbons in 3 batches, stirring frequently, until edges are golden but middle are still pale, about 40 seconds to 1 minute per batch. Transfer parsnips as fried with a slotted spoon to paper towels to drain, then season lightly with salt. Can be made 1 day ahead and kept in an airtight container at room temperature. Recrisp on a baking sheet with 2 hours of serving in a preheated 350*F oven 3-5 minutes.
9. Can substiture beef tenderloin. Cook beef until 120*F, 18-20 minutes. Let stand, loosely covered, about 10 minutes.

Notes
Serving Ideas:Original serves 2


Categories
Game, main course
Keywords
Game, main course
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