Herb-Marinated Venison Flank Steak with Curried Carrot Puree & Pickled Huckleberries
Makes 4-6 Servings
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WINE PAIRING | |
|---|---|---|
| Red burgundy, Oregon pinot noir, or a Bordeaux blend from Washington State | ||
Carrots, huckleberries, and venison are a dream team. Marinating the meat with lemon and herbs, spiking the carrots with red curry paste, and pickling the berries adds a jazzy upbeat note to the classic ensemble. We added Walla Walla onions and rapini, brushed with oil and charred, to round out the vibrant fall flavors with their bitter and sweet accents.
INGREDIENTS
- For the huckleberries:
- 2 cups red wine (such as pinot noir)
- 1/2 cup water
- 1 cup red wine vinegar
- 1/2 cup sugar
- 1/2 tsp salt
- pinch of cinnamon
- 1 cup wild huckleberries
- For the venison:
- 2lbs Venison Flank Steak
- 1/2 tsp ground black pepper
- 1 tbsp chopped parsley
- zest of one lemon
- 1/4 cup pomace or olive oil
- 1 tsp red wine vinegar
- Kosher salt
- butter
- For the carrot puree:
- 2lbs carrots, peeled and cut into 1-inch pieces
- Kosher salt
- 6oz unsalted butter at room temperature
- 1 1/2 tsp red curry paste
DIRECTIONS
1
To pickle the huckleberries: Put the red wine in a pot and reduce it by half. Add all remaining ingredients, except the huckleberries, and bring to a boil. Allow the liquid to cool to room temperature, pour over huckleberries, and let them sit overnight.
2
Combine the marinade ingredients for the meat in a bowl or a zipper-sealed bag. Add the venison and marinate for 2 hours.
3
Put the carrots in pot and cover with water seasoned generously with salt. Boil the carrots until tender and strain. Put carrots, butter, and curry paste in a blender. Blend until smooth. Season with salt, if needed.
4
When ready to cook the venison flank steaks, remove the meat from the marinade and season with salt. Heat a cast iron or heavy non-stick pan until smoking hot. Sear the meat with silver skin side facing up for 2 minutes. Flip and continue cooking. Add a tablespoon or two of butter to the pan and baste until the meat’s internal temperature reaches 125° F. Allow the meat to rest covered on a clean plate. Carryover cooking will raise the temperature a few degrees to medium rare.
5
To plate, arrange thick slices of venison flank steak over the carrot puree, along with the charred rapini and onions, if using. Scatter the huckleberries.