Adapted from Andrew DiCataldo
Yield: 6 servings
1 boneless venison strip loin (about 3 pounds), trimmed and silver skin removed
- 1/4 pound caul fat (ask your butcher to provide)
- 2 Tablespoons fresh thyme leaves
- 2 Tablespoons fresh rosemary leaves
- 2 teaspoons garlic, chopped
- 1 1/2 teaspoons orange zest, freshly grated
- 4 fresh bay leaves
- 4 Tablespoons extra virgin olive oil
- 1 large onion, diced
- 1 1/2 carrots, roughly chopped
- 1 celery rib, roughly chopped
- 2 large tomatoes, 1 roughly chopped, 1 cubed
- 1 cup red wine, preferably a Spanish Rioja
- 1 cup chicken stock, freshly made or low-sodium canned
- 6 Spanish chorizo sausages
- 2 Idaho baking potatoes, diced to 1/2-inch cubes
- 5 scallions, thinly sliced
- Kosher salt and freshly ground pepper to taste
On a clean work surface, open up and spread out the caul fat to the dimensions of 6-inches x 12-inches. (If caul fat isn't big enough, use additional pieces to obtain the required size). Sprinkle the surface of the fat with the thyme, rosemary, garlic and orange zest. Place the venison loin in the center of the seasoned fat. Place bay leaves across the loin. Wrap up loin in the caul fat. Trim away any excess from the ends.
Preheat oven to 350°F. Heat 2 tablespoons of the oil in a large skillet. Sear the loin on all sides to a light brown color. Transfer to a roasting pan along with the onion, carrot, celery, roughly chopped tomato, red wine and chicken stock. Place in the oven and roast for 20 minutes until medium-rare. Remove loin and let rest for 5 minutes. Meanwhile, strain the juices from the roasting pan and discard the vegetables. Place the meat juices in a small pot and reduce by half to a sauce consistency. Reserve.
For the chorizo potatoes, bring 4 cups of salted water to a boil in a medium-sized pot. Blanch the potato cubes until fork tender. They must still be firm enough to hold their shape. Heat 2 tablespoons of the oil in a large skillet. Add the chorizo and lightly brown for about 5 minutes before adding potato. Continue to cook an additional five minutes, and then add diced tomato and scallions. Toss and reserve.
To serve, place spoonful of the chorizo potatoes in the center of six plates. Top with slices of the venison and ladle the red wine sauce around it. Serve immediately.
Rioja or Tempranillo, e.g. 1997 Tempranillo "Peludo", San Vicente, Rioja, Spain