Cervena Venison Couscous Waffle with Fresh Herbs and Mushrooms

Adapted by StarChefs.com
October 2006
Yield: 4 Servings


Cervena Venison
2 pounds Cervena venison leg
olive oil
salt and pepper, to taste
½ teaspoon parsley, chopped
½ teaspoon sage, chopped
½ teaspoon rosemary, chopped
½ teaspoon thyme, chopped
½ teaspoon mint, chopped
½ teaspoon cilantro, chopped
½ teaspoon basil, chopped
Valrhona Xocopili-Venison Sauce
2 shallots, finely sliced
1 slice bacon, chopped
1 sprig thyme, stemmed
1 bay leaf
1 Tablespoon sage leaves, chopped
1 teaspoon black peppercorns
1 teaspoon juniper berries
1 teaspoon coriander seeds
1 cinnamon stick
250 grams dark Belgian ale
1 Liter venison stock
200 grams heavy cream
100 grams Valrhona Xocopili chocolate, chopped
2 cloves garlic
1 shallot
olive oil, to cover
500 grams fresh wild mushrooms
1 Tablespoon butter
salt and pepper
¼ teaspoon curry powder
1 Tablespoon fresh sage, chopped
1 teaspoon hazelnut oil
200 grams chicken stock
200 grams couscous
1 teaspoon fresh basil
1 teaspoon fresh parsley
1 teaspoon fresh chives
1 teaspoon fresh thyme
1 teaspoon fresh rosemary
1 Liter waffle batter


For the Venison:
Rub olive oil all over the venison and season liberally with salt and pepper and rollin in herbs. Cover the venison and refrigerate overnight. Preheat oven to 350ºF. Heat a large sauté pan over high heat and add enough olive oil to coat the bottom of the pan. Once smoking slightly, sear the tenderloin on all sides. Roast for approximately 30 minutes or until it reaches desired temperature. Allow to rest for at least ten minutes then slice into four portions. Reserve warm.

For the Valrhona Xocopili-Venison Sauce:
Brown the shallots and bacon then add the herbs and sweat for about a minute. Deglaze with the beer and reduce to a syrup consistency. Add the stock and turn down the heat. After a few minutes, add the cream and allow to reduce. Once the sauce is reduced to taste, strain through a chinois and emulsify with chocolate using a hand blender. Keep warm until serving.

For the Mushrooms:
Confit the garlic and shallots by cooking in olive oil at a very low temperature for two hours. Meanwhile, sauté the mushrooms in butter and season with salt, pepper, curry and sage. Add garlic, shallot confit and hazelnut oil.

For the Couscous:
Bring the chicken stock to a boil and add the couscous. Remove from the heat and let swell for five minutes. Add the fresh herbs.

To Assemble and Serve:
Mix the waffle batter, mushrooms and couscous together until smooth. Bake in a waffle machine and top with sliced venison and Xocopili-Venison Sauce. Serve hot.

Beer Pairing:
Corsendonk Beer, Belgium