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Grilled Medallions of Venison with Apple Relish and Parsnip Pur

January 07, 2004

Apple Relish:


  • 1/2 cup apple cider vinegar

  • 1/2 cup granulated sugar

  • 1/4 cup apple juice

  • 1/8 teaspoon ground cinnamon

  • 1 pound Granny Smith apples, cored and diced with skin on

  • 1/2 cup red bell peppers, finely diced

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon black pepper


Combine first four ingredients in a small pot and bring to a boil over high heat until sugar is dissolved. Add remaining ingredients and stir to combine. Turn heat to low and cook for 8 minutes, stirring occasionally, or until the apples are soft - not raw - but still hold their shape.

Remove from heat, and transfer to a container. Place in the refrigerator uncovered to cool for later use.

This can be made a day ahead.

Parsnip Puree:


  • 3 pounds parsnips, peeled and sliced

  • Water to cover

  • 2 teaspoon kosher salt

  • 1/2 cup sweet unsalted butter, at room temperature

  • 1 teaspoon kosher salt

  • 1/2 teaspoon ground black pepper


Place first three ingredients in a small pot and bring to a boil over high heat. Turn heat to low and simmer uncovered until parsnips are soft (like potatoes for mashing). Drain parsnips in a colander and allow to continue draining for 5 minutes to dry them a bit.

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Place cooked parsnips in mixer and add butter, salt and pepper. Thoroughly puree parsnips until very smooth. Place in a glass dish and refrigerate for future use. This can be prepared a day ahead.

Venison Medallions:


  • 3 pounds boneless venison loin (completely trimmed of any silver skin)

  • 1/4 cup extra virgin olive oil

  • 1 tablespoon chopped rosemary

  • Freshly ground black pepper and kosher salt to taste


Cut cleaned venison loin into 4-ounce medallions. Place medallions on cookie sheet in a single layer.

Drizzle half the olive oil over the medallions and spread evenly with your hands to create a thin film of oil over the surface of the venison. Sprinkle half the rosemary over venison medallions. Next, sprinkle half the salt and half the pepper over medallions.

Turn medallions over and repeat oil and seasoning steps. Cover and refrigerate until ready to cook.

This can be done a day ahead. However, if done a day ahead, eliminate salt, and season with salt only when ready to cook.

To build the dish, heat the Parsnip Puree in a small pot or in the microwave and hold hot. Allow apple relish to come to room temperature. On a hot grill, cook the venison medallions to desired doneness. Medium rare is recommended.

Place a liberal spoonful of the hot parsnip puree in the center of a dinner plate. Lean two of the cooked venison medallions on the parsnip puree. Spoon a generous portion of the apple relish over venison, sprinkle with chopped fresh parsley or chives, and serve.

Serves 6.

- Source: Eriksson Hill, executive chef, Rocky Gap Lodge & Golf Resort in Flintstone, Md.

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