Venison Medallions with Caramelized Black Grapes & Bitter Endive
Makes 2-48 Servings
|Amarone or Valpolicella|
Flavorful tender venison Denver leg medallions paired with bitter braised endive & tart-sweet caramelized vinegared grapes.
- 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
- 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
- Cook the Endives:
Preheat your oven to 400°F.
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.
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:
Season the venison with salt & pepper, then sear it on all sides in an oiled, oven-safe frying pan.
Move the pan to the oven and roast until the venison reaches an internal temp of 125-230°F (rare-medium rare).
Remove the venison from the pan to a clean plate to rest, loosely covered, for 10-15 minutes.
- Cook the Grapes:
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.
Once they’ve caramelized, add the balsamic and the salt, simmering until the balsamic has reached a syrupy consistency.
Add the chopped thyme.
Slice the venison against the grain. Serve it with the endives and grapes, finished with a little salt and chopped thyme.