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MADRID FUSIÓN 2004
January 13 - 15, 2004
Loin of Venison Tempered
in Roasted Onion
Chef Pedro Subijana of Akeláre
– San Sebastian, Spain
Adapted by StarChefs
Yield: 4 servings
Ingredients:
- 1 loin of venison, weighing 600 grams
- 3 white onions
- 500 gram olive oil
- 200 grams wild mushrooms
- 100 grams veal stock
- 8 small shallots
Method:
For Onion Oil:
Slice the onion in julienne strips. Spread on shallow oven tray
and bake at 480ºF until slightly burned, about 25 minutes.
Blend the onion with olive oil in a food processor until emulsified.
For Wild Mushrooms:
Clean mushrooms with a moist cloth and slice thinly. Place the slices
on a silpat and steam for one minute. Dry mushrooms in oven at 200º
F for an hour. Remove mushrooms from the silpat and dip in hot oil
for three seconds. Drain mushrooms in paper towel.
For Onions:
Peel and cut in half. Blanch in boiling water. Brown one side only
in a hot sauté pan.
For Loin of Venison:
Leave at room temperate for at least 40 minutes. Approximately ten
minutes before serving, season with salt and submerge in onion oil,
which has been heated to 160º F. Leave submerged until the
loin is well browned. Slice and serve with the mushrooms.
To serve:
Place the browned onion halves on a soup dish. Pour over a little
of the mushroom sauce and top with the venison. Surround with a
strip of venison sauce and decorate with the mushroom crystal.
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Growing
up around cooking in a house that was also a small pastry-making
workshop run by his father, Subijana was strongly influenced by
cooking at an early age. Brought up in the New Basque Cuisine tradition,
Subijana grasped the concept of haute cuisine earlier than most
of his peers. His ability to integrate new and innovative products
into his dishes has given his food an added element of brilliance.
His multi-faceted style and regional spirit is a reflection of his
Basque and French influences.