Venison Tournedos Food

VENISON TOURNEDOS

Steps:

• With a mortar and pestle, crush green, white and black peppercorns together. Sprinkle mixture over steaks.
• In a heavy skillet, heat butter until bubbling, but before sizzling, and fry the steaks on all sides, 2 to 3 minutes per side for medium-rare. Pick up steaks with fork and sear the sides. Remove the fillets to a warm serving plate and put in 150-degree oven while making sauce.
• Meanwhile, boil game stock until it is reduced to 1 cup. Pour off butter from skillet. Deglaze skillet by removing from heat, pouring in the Madeira, returning skillet to heat and, for about 2 minutes, scraping fond from skillet's sides and bottom. Lower heat and add game stock, creme fraiche and red currant jelly. Stir and simmer 2 minutes. Place venison steaks on serving platter and spoon sauce around.

TOURNEDOS OF BEEF IN MUSHROOM, MUSTARD AND RED WINE SAUCE WITH CARAMELIZED ONION-POTATO GRATIN

Steps:

• Preheat oven to 400 degrees F. Place bread on a work surface and using a 3-inch cookie cutter, cut a round crouton from the center of each piece of bread. Brush both sides of the croutons with olive oil and season with salt and pepper, to taste. Place the croutons on a baking sheet and bake for 5 to 7 minutes or until lightly golden brown.
• Heat olive oil and butter in a large skillet over high heat. Season the fillets with salt and press the coarsely cracked black pepper onto 1 side of each fillet. Place the fillets pepper-side down into the skillet and sear until golden brown, turn the fillets over and continue cooking for 4 to 5 minutes for medium-rare doneness. Remove the steaks to a plate. Remove all but 3 tablespoons of the fat in the pan and return to high heat. Add the mushrooms and cook until golden brown and their liquid has evaporated. Add the shallots and cook until soft. Add the red wine and reduce by half. Add the broth and cook until reduced by half. Whisk in the mustard and butter and cook for 30 seconds. Season with salt and pepper, to taste. Place each fillet on top of a crouton and spoon some of the sauce over.
• Heat oil in a large saute pan over medium heat. Add the onions and cook slowly until caramelized. Add the garlic and balsamic vinegar and cook for 2 minutes. Preheat oven to 375 degrees F. Butter a 9-inch baking pan a place a layer of potatoes on the bottom and season with salt and pepper. Spoon 1/5 of the onion mixture over the potatoes and top with 1/4 cup of the heavy cream and a tablespoon of parsley. Repeat to make 5 layers. Sprinkle the cheese over the top of the potatoes. Bake for 50 to 60 minutes, or until the potatoes are soft and the cream has been absorbed.

PORK TOURNEDOS WITH BLACKBERRY GASTRIQUE AND MANGO SALSA

Steps:

• Make gastrique:
• In a small saucepan simmer vinegar until reduced to about 2 tablespoons, about 3 minutes. Whisk in preserves and salt, whisking until smooth, and keep warm, covered.
• Season pork with pepper and salt. In a 12-inch heavy skillet melt butter over moderately high heat until foam subsides and sauté pork until golden, about 3 minutes on each side. Cook pork, covered, over moderate heat until just cooked through, about 5 minutes more.
• Divide gastrique among 6 plates and top with pork and salsa.

TOURNEDOS DIANE

Steps:

• 1. Heat the butter in a large skillet over medium-high heat heat. When the butter starts to bubble, sear the tournedos, letting them stick to the pan before you turn them over to an unseared side, until browned all over. Remove the tournedos and keep warm.
• 2. Add the brandy to the pan and bring to a boil. Caution: the brandy may flame briefly. Whisk the pan to dissolve the juices as the brandy reduces by about two thirds.
• 3. Add garlic, onion, celery, parsley, salt and pepper. Saute until the vegetables are tender. Add the wine, Worcestershire sauce, lemon juice, and soy sauce. Bring to a low boil and simmer until the sauce is thickened enough to coat the back of a spoon. Strain the sauce and return to the pan.
• 4. Slice each of the tournedos into four equal slices. Return them to the pan and cook in the sauce for about 30 seconds. Serve with all the sauce that sticks to them, plus a tablespoon more.

TOURNEDOS WRAPPED IN BACON AND SAGE

Steps:

• Place bacon in a saucepan with 4 cups cold water. Bring to a simmer over medium heat and cook for 5 minutes. Drain and pat dry.
• Pat tournedos dry. Evenly space four sage leaves along one strip of bacon. Wrap bacon strip around the circumference of one tournedo; tie with kitchen twine. Repeat process with remaining sage, bacon, and beef.
• Heat a large cast iron skillet over high heat until it starts to smoke. Season tournedos with salt and pepper and place bacon-side-down in skillet. Cook, without moving, until bacon is well charred, 1 1/2 to 2 minutes. Rotate tournedos a quarter turn and cook until bacon is well charred, 1 1/2 to 2 minutes. Repeat process two more times until bacon is well charred. Turn tournedos on their flat side and cook, turning once, until medium-rare, 2 to 3 minutes per side.
• Transfer tournedos to a platter and let stand for 3 minutes. Remove string and serve.

VENISON FINGERS

Steps:

• Heat the oil in skillet or deep fryer to 375 degrees F (190 degrees C).
• In a bowl, mix the flour, Parmesan cheese, and Italian seasoning. Dip venison strips in egg, then in the flour mixture to evenly coat.
• Fry coated venison strips in the hot oil until golden brown.
• Melt the brown sugar in a saucepan over medium heat, and mix in the mustard. Serve as a dipping sauce with venison strips.