VENISON WITH CHANTERELLES, SWEET POTATOES, BLACK CURRANT-MUSTARD JUS

By dyannucci

WS

Ingredients

• Vegetables:
• TO MAKE THE BLACK CURRANT-MUSTARD JUS
• 2 tbsp olive oil
• 1 onion finely diced
• 2 tbspn sherry wine vinegar
• 1 1/2 cups brown stock (beef stock, chicken stock or venison stock
• 1 1/2 tablespoons black currant mustard
• To make sweet potato Puree
• 1 sweet potato
• 1 yam
• 4 oz butter
• 1/2 tspn nutmeg
• 1 tablespoon honey
• TO PREPARE THE CHANTERELLES
• 1 pound chanterelles, cleaned
• 4 tablespoons olive oil
• 3 cloves garlic, finely minced
• TO PREPARE THE VENISON.
• 1 pound venison loin, cut into 4 portions 1 tablespoon olive oil
• 4 sprigs fresh rosemary
• 4 springs fresh thyme
• Roasted assorted vegetables in 350 oven for about20 minutes or until done

Details

Servings 4

Preparation

Step 1

TO MAKE THE BLACK CURRANT-MUSTARD JUS

Combine olive oil and onion over medium heat in a saucepan. Saute onions slowly, until caramelized. Deglaze the pan by adding the sherry wine vinegar and stir until absorbed. Add the broth and adjust to medium heat. Simmer for 20 minutes. Remove from heat and strain. Whisk in mustard and olive oil. Reserve.

To make sweet potato Puree


Roast sweet potato and yam with skin in 350 F oven for 1 hour, until tender. Remove skin and discard.

Puree vegetables with butter, nutmeg and honey.

Add salt and pepper to taste. Reserve warm.


TO PREPARE THE CHANTERELLES

Cut chanterelles in large chunks to maintain natural shape of mushroom. Saute over high heat in olive oil, until liquid is cooked out and mushrooms are becoming caramelized.

At that point, add the garlic and salt and pepper to taste, being careful not to burn the garlic. Reserve and set aside .

TO PREPARE THE VENISON.

Preheat the oven to 400 F. Season venison with salt and pepper to taste and saute quickly in olive oil, until brown on both sides.

Roast in the oven with herbs until medium-rare, approximately 8 minutes


TO ASSEMBLE THE DISH
Spread a quarter of the sweet potato puree in a semicircle on each of 4 plates. Place a quarter of the chanterelles in the center. Slice venison and place portions alongside vegetables. Top with the jus and garnish with the herbs. Serves 4.