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| Broken Arrow Ranch Venison “Au Poivre” with Roasted Pear, Butternut Squash, Criminis and a Black Pepper Jus |
| Yields: 4 servings |
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| INGREDIENTS |
4 5-ounce portions of Broken Arrow Ranch venison,
seasoned with rough cracked pepper
2 pears, peeled, cored and simmered in simple syrup
and rosemary until fork tender
1 T sugar
1 T butter
1 butternut squash, split, cleaned and roasted in low-heated
oven with brown sugar and butter until soft
1 banana
1/2 white onion, julienne-style and sautéed in garlic oil
until caramelized
10 crimini mushrooms, quartered and sautéed in garlic oil
8 oz venison sauce, finished with cracked black pepper
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| METHOD: VENISON |
| Sear the venison in a hot sauté pan on both sides and finish in the
oven until medium rare. |
| METHOD: SQUASH |
| Scoop the cooked squash from the skin and place in a food processor
with the banana and caramelized onion.
Purée smooth and season with salt and pepper.
Keep warm until serving. |
| TO FINISH |
| • Cut the pears into two halves and caramelize in a hot sauté pan with
sugar and butter.
• Place a large quenelle of butternut squash purée in the center of
a large entrée plate and spoon a small amount of the sautéed
criminis around.
• Slice the venison into 5-6 pieces and fan to one side.
Keeping the half pear in one piece, slice four times and fan on the
other side of the squash.
Ladle 2 ounces of venison sauce around the plate and garnish with
fresh herbs. |
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