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turkey tips2004

Palette
At the Madison Hotel
15th & M Streets, NW
Washington, DC 20005
202-587-2700

Seared Venison with Roasted Acorn Squash & Thyme Juslee
Chef James Clark of Palette at the Madison Hotel - Washington, DC
Adapted by StarChefs

Yield: 6 Servings

Ingredients:

    Squash:
  • 3 acorn squash
  • 2 Tablespoons olive oil
  • 4 Tablespoons butter
  • Salt and pepper
    Thyme juslee:
  • 10-12 pounds venison or veal bones
  • 3 Tablespoons butter
  • 1 onion, diced
  • ½ head celery, diced
  • 2 carrots, diced
  • 2 cloves garlic, sliced
  • 1 cup red wine
  • 8 sprigs fresh thyme
  • Salt and pepper
  • 1 Tablespoon butter
    Venison:

  • 6 (7-ounce) venison tenderloins
  • Salt and pepper
  • 2-3 Tablespoons olive oil

Method:
For squash:
Prepare squash a day in advance. Preheat oven to 350°F. Slice squash in half from top to bottom. Scrape out all seeds and season with salt, pepper and olive oil. Lay flesh-side down on a roasting pan and roast in the oven until soft. When squash is soft and cooked throughout, about one hour. Remove from oven and cool completely. Peel the skins and mash squash with a fork. Take the mashed squash and place in a sieve to drain liquid off into another pan. Place squash into a storage container, cover and refrigerate overnight. The next day, when ready to serve, heat squash slowly in a sauté pan and season with butter, salt and pepper.

For thyme juslee:
If you are an avid hunter, then gathering fresh venison bones should be fairly easy if you are a good shot. If you are purchasing your venison from your local butcher some veal bones will work just as well. Preheat oven to 250°F. Slow roast the venison or veal bones in the oven on a large cookie sheet for about 2 hours.

Melt butter in a stockpot and gently sweat onion, celery, carrots, and garlic. Deglaze pot with red wine. Add the roasted bones to the pot, cover with cold water and bring up to slow simmer. Add 4 sprigs fresh thyme and continue simmering gently for about 9 hours. Strain stock through a very fine sieve and transfer liquid into a saucepot to reduce. When stock reduces to a sauce-like consistency, add additional sprigs of fresh thyme and then strain again through the fine sieve. Season with salt and pepper and finish with a pat of butter, whisking to combine.

For venison:
Season venison with salt and pepper. Heat a well-seasoned cast iron skillet over medium-high heat. Add olive oil and then sear venison tenderloins for about 3-4 minutes on each side, cooking to medium rare (115°F).

Wine Pairing:
A hearty red such as the Leo Hillinger Hill 1 from Austria

 

..Published: November 2004


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