Venison Denver Leg Steaks with Cauliflower, Maple-Glazed Brussels Sprouts & Red Wine Demi-Glace
MAKES 2-4 SERVINGS
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WINE PAIRING | |
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Northern Rhone Syrah |
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Avenison Denver leg is the whole leg deboned and separated into its component muscles. You can cut the muscles into steaks, as we do here, or into medallions. Despite being a leg cut, Denver legs are very tender. Our farmed venison is milder tasting than hunted venison and well-matched in this dish by a rich demi-glace and a chile-sparked maple glaze.
INGREDIENTS
- 1lb Venison Denver Leg
- Red wine demi-glace
- Kosher salt & freshly ground black pepper, to taste
- Brussels Sprouts:
- 4 cups maple syrup
- 2 Calabrian chilies
- 2 oz fresh thyme sprigs
- 1 shallot, roughly chopped
- 1 clove of garlic, crushed
- 2 limes, juiced
- 1/3 cup fish sauce
- 1 ½ lbs Brussels sprouts, halved
- Cauliflower:
- 1 head of orange or purple cauliflower, cut into florets
- Olive oil
- 2 tbsp unsalted butter, softened
DIRECTIONS
1
Trim any silverskin from the venison (see how to remove silver skin) and cut two pieces of similar size and relatively uniform shape.
- Prepare the vegetables:
2
Put maple syrup, Calabrian chile, thyme, shallot and garlic in a pot and simmer over low heat for 30 mins. Strain. Add fish sauce and lime juice. Stir to combine. Let sauce cool.
3
Pre-heat oven to 400° F. Toss cauliflower with salt and pepper and 2-3 tablespoons of olive oil. Place on a sheet pan and roast until fork tender, about 20 minutes.
4
Blanche brussels sprouts in salted water till tender. Drain and toss with maple sauce and softened butter. Mix to melt butter and combine. Season with salt. Keep warm.
- Cook the venison:
5
Season the venison with salt and pepper, then sear it on all sides in an oiled, oven-safe frying pan.
6
Move the pan to the oven and roast until the venison reaches an internal temp of 125-130°F (rare-medium rare).
7
Remove the venison from the pan to a clean plate to rest, loosely covered, for 10-15 minutes.
- Serve:
8
Slice the venison against the grain and arrange on individual plates with the vegetables. Drizzle the plate with demi-glace.