Loin or Rack of Venison Grand Veneur

Portions: 8 Portion size: 1U loin or rack (2 chops)

US_Metric_Ingredients_ ■ Procedure

2 2 Loins or racks of venison

2 qt 2 L Red Wine Marinade for

1. Trim the venison, removing all silverskin. Because venison is (23 !b/ L1-L4 kg each) very lean, there will be very little fat to remove.

2. Marinate the venison for 2 days, using enough marinade to Game (below) cover the meat completely. (The quantity indicated is approx imate.)

12 oz 350 g Pork fatback for barding 3. Cut the fatback into thin sheets on a slicing machine. Bard the

(quantity approximate) venison by covering the meat with the sheets of fat and tying them in place.

4. Roast the meat at 450°F (230°C) until rare, about 30-45 minutes.

1 pt

500 mL

1 oz

30 g

3 fl oz

90 mL

1 lb

480 g

Poîvrade Sauce (p. 175) Red currant jelly Heavy cream Chestnut purée (fresh or canned), thinned to a soft texture with a little demi-glace and cream

Per serving:

Calories, 990; Protein, 67 g; Fat, 65 g (60% cal.); Cholesterol, 345 mg; Carbohydrates, 8 g; Fiber, 1 g; Sodium, 200 mg.

5. When the meat is done, set it aside in a warm place for 15 minutes. Degrease the roasting pan and deglaze it with a little of the marinade. Reduce slightly and strain it into the poîvrade sauce.

6. Heat the sauce with the jelly until the jelly is melted and dissolved.

7. Temper the cream with a little of the sauce, then add to the rest of the sauce.

8. Cut the meat into chops, or else cut the meat from the bones in one piece and slice into medallions.

9. Serve each portion with 2 oz (60 mL) sauce and garnish with 2 oz (60 g) chestnut purée.

Variation_

Leg of Venison Grand Veneur

Leg of venison can be prepared and served in the same way. A whole leg of venison weighing 4-5 lb (about 2 kg) yields 8-10 portions.

This larger cut should be marinated slightly longer, 2-3 days.

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