Paggi House's Espresso-Rubbed Venison Tenderloin @ The Geeks Recipe Database
Home 13 June 2024
Paggi House's Espresso-Rubbed Venison Tenderloin

Parsnips and coffee play a role in this Texas haute cuisine venison dish created by Shane Stark, executive chef at Paggi House, Austin, Texas. Tastes like a million dollars but is surprisingly inexpensive if your hunter's been successful. From the Austin Statesman. Cooking time approximate.
4 venison, loins (6 oz. each)
1/2 cup ground espresso
2 ounces olive oil
8 fresh figs, halved (Texas sugar figs preferred)
3 ounces balsamic vinegar
1 cup veal demi-glace
1 tablespoon unsalted butter
1/2 lemon, juice of
salt and pepper
2 cups parsnips, peeled and cut
1 large russet potato, baked, peeled and diced
1/2 teaspoon seeds from vanilla bean, scraped
4 ounces heavy cream
2 ounces unsalted butter
salt and pepper
olive oil
1 small minced shallot
2 bunches swiss chard (silverbeet)

Cooking Instructions

Preheat oven to 400F.
2Season the venison with salt and then dredge in the espresso.
3Heat olive oil in a saute pan over medium heat.
4Sear the venison on all sides, being careful not to scorch the espresso.
5Remove from the pan and roast in the oven for 6-7 minutes until rare.
6Let it rest before slicing.
7While venison is cooking, clean out saute pan; add the figs and balsamic vinegar.
8Cook over medium heat until figs are tender.
9Add veal demi and reduce by 1/4.
10Stir in butter, lemon juice and season with salt and pepper.
11For the parsnip puree: In a medium saucepan, combine parsnips, vanilla, cream and butter.
12Bring to simmer.
13When parsnips are tender, drain and reserve the cream mixture.
14Press parsnips through potato ricer and add diced russet potatoes.
15Mix in cream mixture a little at a time until smooth and creamy.
16Keep warm and season with salt and pepper to taste.
17For the wilted chard: In a large saucepan, heat olive oil over medium heat.
18Add shallots.
19Add the chard and toss in the pan.
20Add salt and pepper to taste.
21Drain in colander before serving.

by Chef Hogan
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