Venison Medallions with Caramelized Black Grapes & Bitter Endive
Makes 2-48 Servings
 |
WINE PAIRING | |
|---|---|---|
| Amarone or Valpolicella | ||
Flavorful tender venison Denver leg medallions paired with bitter braised endive & tart-sweet caramelized vinegared grapes.
INGREDIENTS
- 1lb Venison Denver Leg
- Chopped Thyme
- Finishing Salt
- Roasted Endives
- 6 Endives, cut in half
- 1 tbsp Butter
- 1 tsp Salt
- 1 cup Chicken Stock
- 1 tbsp Balsamic Vinegar
- Grapes
- 1 tbsp High Heat Oil (safflower, grapeseed or canola)
- 3 cups Halved Black Grapes
- ¼ cup Balsamic Vinegar
- 1/2 tsp Salt
- 1 tsp Chopped Thyme
DIRECTIONS
- Cook the Endives:
1
Preheat your oven to 400°F.
2
Put the endives in a large, oven-safe skillet, cut-side down. Add the butter, salt, chicken stock and balsamic vinegar to the skillet, cover it, then move it to the oven to roast for 30 minutes.
3
After 30 minutes remove the cover from the skillet and continue to roast for an additional 30 minutes, until the liquid has evaporated and the endive has browned.
- Sear the Venison:
4
Season the venison with salt & pepper, then sear it on all sides in an oiled, oven-safe frying pan.
5
Move the pan to the oven and roast until the venison reaches an internal temp of 125-230°F (rare-medium rare).
6
Remove the venison from the pan to a clean plate to rest, loosely covered, for 10-15 minutes.
- Cook the Grapes:
7
Combine the high heat oil and the grapes in a large cast iron skillet. Cook the grapes over medium-high heat until they’ve caramelized.
8
Once they’ve caramelized, add the balsamic and the salt, simmering until the balsamic has reached a syrupy consistency.
9
Add the chopped thyme.
10
Slice the venison against the grain. Serve it with the endives and grapes, finished with a little salt and chopped thyme.
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