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Apple Cider Marinated Cervena Venison, Winter Vegetables and Wild Rice Medley, Port Wine and Juniper Reduction
Chef Adam Gottlieb of Palm Beach Yacht Club – Palm Beach, FL
Adapted by
January 2008

Yield: 6 Servings


    Apple Cider Marinated Cervena Venison, Winter Vegetables and Wild Rice Medley, Port Wine and Juniper Reduction by Chef Adam Gottlieb on StarChefs.comVenison Marinade:
  • 2 Tablespoons olive oil
  • 1 Tablespoon chopped garlic
  • 1 Tablespoon chopped shallot
  • 2 cups apple cider vinegar
  • ¾ cup brown sugar
  • 6 bay leaves
  • 1½ Tablespoons black peppercorns
  • 3 Tablespoons juniper berries
  • 3 Tablespoons chopped fresh thyme

    Port Wine and Juniper Sauce:
  • 1 teaspoon olive oil
  • 1 Tablespoon minced garlic
  • ¼ cup minced shallots
  • 1 teaspoon sugar
  • 1 cup port
  • 3 cups veal stock
  • ¼ cup dried thyme
  • 2 bay leaves
  • 2 Tablespoons juniper berries
  • Salt and pepper

    Wild Rice Blend:
  • 2¼ cups chicken stock
  • ¾ cup long grain rice
  • ¾ cup wild rice
  • 1½ Tablespoons olive oil
  • Salt and pepper

    Winter Squash Medley:
  • 1 cup diced butternut squash
  • 1 cup diced acorn squash
  • 1 cup diced pumpkin
  • 1 cup diced parnsip
  • 1 cup diced sweet potato
  • ½ cup olive oil
  • ½ cup brown sugar
  • 1 Tablespoon cinnamon
  • ½ Tablespoon nutmeg
  • ½ Tablespoon allspice
  • 1 bunch fresh thyme, chopped
  • Salt and pepper

  • 6 pounds Cervena venison racks

For the Venison Marinade:
In a large pot, heat the olive oil and sauté the garlic and the shallots until translucent.  Add the apple cider vinegar and reduce by half.  Add the sugar, bay leaves, peppercorns, juniper berries, and thyme. Bring to a simmer for 10 minutes.  Remove from the heat and chill.

For the Port Wine and Juniper Sauce:
Heat the oil in small pot.  Add garlic and shallots and sauté until translucent.  Add sugar and port, and simmer for 3-4 minutes.  Stir in stock, thyme, bay leaves, and juniper berries. Simmer for 20 minutes. Remove bay leaves, transfer to blender and liquefy.  Strain, season and reserve in a warm place.

For the Wild Rice Blend:
In a pot, bring stock to a simmer and add rice and olive oil. Simmer for 45 minutes and remove from heat. Let stand covered for 10 minutes. Fluff with a fork and season.

For the Winter Squash Medley:
In a deep pot, steam butternut squash, acorn squash, pumpkin, parsnip, and sweet potato until tender. In a sauté pan, heat olive oil and sauté vegetables until outside is crispy. Add sugar, cinnamon, nutmeg, allspice, and thyme. Mix with Wild Rice Blend and season.

For the Venison:
Trim silver skin from venison racks. Slice venison into portions and combine with Marinade for desired time. Remove venison from Marinade and preheat an oven to 425˚F. In a sauté pan, sear venison until browned and transfer to oven. Remove from oven and reserve in a warm place.

To Assemble and Serve:
Place Winter Squash Medley in the center of the plate. Arrange Venison portions and drizzle Port Wine and Juniper Sauce around the plate.  


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