Recipes » Other » Venison with Foie Gras

Ingredients

• ¼ cup EVOO
• 1 tsp pepper
• ½ tsp. thyme
• 8 juniper berries, cracked
• 2 cloves garlic, crushed
• 2 bay leaves
• 4 - 5 oz. medallions venison loin trimmed (1“)
•  
• Sauce:
• 2 tbsp. canola oil
• 1 lb. venison bones, 2-3 inches cut
• 1 tbsp tomato puree
• 1 onion, chopped coarse
• 1 carrot, 1/3” pieces
• 1 rib celery, 1/3” pieces
• 1 leek, coarse chop
• 1 cup red wine
• 1 tbsp cranberry juice
• 3 cracked juniper berries
• 3 peppercorns, cracked
• 1 bay leaf
• 1 sprig thyme
• 7 tbsp butter, small pieces
• 1 tsp chopped bittersweet chocolate
• salt pepper
• 4 2-oz. Foie gras, chilled
• 2 tbsp. evoo

Preparation

Evoo, pepper, thyme, juniper, garlic, bay leaves blender, puree. Marinate venison 24 hours.

Sauce:
Stew pot: Canola, add bones, cook till brown in spots, 6-8 min.
 

Add tomato puree, onions, carrots, celery, leeks; caramelized, 5 minutes.
 

Add wine, cranberry, juniper, peppercorn, bay, thyme and 1 cup water, reduce to simmer, 30 minutes, stirring, reduced by 2/3 rd.

Strain cheesecloth to a small saucepan. Bring to boil, whisk in 4 tbsp. butter and chocolate; add s & p, keep warm.
 

Remove venison from marinate, salt and pepper, heat 3 tbs butter in large skillet.

Cook 3-4 minutes per side, medium high heat. Move to warm plate.

Foie gras, s & p to taste, evoo clean skillet, medium high, cook till brown, 1 minute per side, golden brown.

Plate