Parsnips and coffee play a role in this Texas haute cuisine venison dish created by Shane Stark, executive chef at Paggi House, Austin, Texas. Tastes like a million dollars but is surprisingly inexpensive if your hunter's been successful. From the Austin Statesman. Cooking time approximate.
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Units: US | Metric
- 4 venison, loins (6 oz. each)
- 1/2 cup ground espresso
- 2 ounces olive oil
- 8 fresh figs, halved (Texas sugar figs preferred)
- 3 ounces balsamic vinegar
- 1 cup veal demi-glace
- 1 tablespoon unsalted butter
- 1/2 lemon, juice of
- salt and pepper
- 2 cups parsnips, peeled and cut
- 1 large russet potato, baked, peeled and diced
- 1/2 teaspoon seeds from vanilla bean, scraped
- 4 ounces heavy cream
- 2 ounces unsalted butter
- salt and pepper
- 1Preheat oven to 400°F.
- 2Season the venison with salt and then dredge in the espresso.
- 3Heat olive oil in a saute pan over medium heat.
- 4Sear the venison on all sides, being careful not to scorch the espresso.
- 5Remove from the pan and roast in the oven for 6-7 minutes until rare.
- 6Let it rest before slicing.
- 7While venison is cooking, clean out saute pan; add the figs and balsamic vinegar.
- 8Cook over medium heat until figs are tender.
- 9Add veal demi and reduce by 1/4.
- 10Stir in butter, lemon juice and season with salt and pepper.
- 11For the parsnip puree: In a medium saucepan, combine parsnips, vanilla, cream and butter.
- 12Bring to simmer.
- 13When parsnips are tender, drain and reserve the cream mixture.
- 14Press parsnips through potato ricer and add diced russet potatoes.
- 15Mix in cream mixture a little at a time until smooth and creamy.
- 16Keep warm and season with salt and pepper to taste.
- 17For the wilted chard: In a large saucepan, heat olive oil over medium heat.
- 18Add shallots.
- 19Add the chard and toss in the pan.
- 20Add salt and pepper to taste.
- 21Drain in colander before serving.
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Nutritional Facts for Paggi House's Espresso-Rubbed Venison Tenderloin
Serving Size: 1 (543 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 610.1
- Calories from Fat 365
- Total Fat 40.5 g
- Saturated Fat 18.1 g
- Cholesterol 78.9 mg
- Sodium 441.1 mg
- Total Carbohydrate 60.2 g
- Dietary Fiber 11.4 g
- Sugars 25.6 g
- Protein 7.9 g
The following items or measurements are not included: