Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Paggi House's Espresso-Rubbed Venison Tenderloin Recipe
    Lost? Site Map

    Paggi House's Espresso-Rubbed Venison Tenderloin

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Molly53's Note:

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Espresso-Rubbed Venison

    Parsnip Puree

    Wilted Chard

    Directions:

    1. 1
      Preheat oven to 400°F.
    2. 2
      Season the venison with salt and then dredge in the espresso.
    3. 3
      Heat olive oil in a saute pan over medium heat.
    4. 4
      Sear the venison on all sides, being careful not to scorch the espresso.
    5. 5
      Remove from the pan and roast in the oven for 6-7 minutes until rare.
    6. 6
      Let it rest before slicing.
    7. 7
      While venison is cooking, clean out saute pan; add the figs and balsamic vinegar.
    8. 8
      Cook over medium heat until figs are tender.
    9. 9
      Add veal demi and reduce by 1/4.
    10. 10
      Stir in butter, lemon juice and season with salt and pepper.
    11. 11
      For the parsnip puree: In a medium saucepan, combine parsnips, vanilla, cream and butter.
    12. 12
      Bring to simmer.
    13. 13
      When parsnips are tender, drain and reserve the cream mixture.
    14. 14
      Press parsnips through potato ricer and add diced russet potatoes.
    15. 15
      Mix in cream mixture a little at a time until smooth and creamy.
    16. 16
      Keep warm and season with salt and pepper to taste.
    17. 17
      For the wilted chard: In a large saucepan, heat olive oil over medium heat.
    18. 18
      Add shallots.
    19. 19
      Add the chard and toss in the pan.
    20. 20
      Add salt and pepper to taste.
    21. 21
      Drain in colander before serving.

    Browse Our Top Deer Recipes

    Ratings & Reviews:

    Advertisement

    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
    59%
    Total Fat 40.5 g
    62%
    Saturated Fat 18.1 g
    90%
    Cholesterol 78.9 mg
    26%
    Sodium 441.1 mg
    18%
    Total Carbohydrate 60.2 g
    20%
    Dietary Fiber 11.4 g
    45%
    Sugars 25.6 g
    102%
    Protein 7.9 g
    15%

    The following items or measurements are not included:

    venison

    ground espresso

    veal demi-glace

    vanilla beans

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites