Recipe by mollypaul
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.
- 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
- olive oil
- 1 small minced shallot
- 2 bunches swiss chard (silverbeet)
Directions See How It's Made
- Preheat oven to 400°F.
- Season the venison with salt and then dredge in the espresso.
- Heat olive oil in a saute pan over medium heat.
- Sear the venison on all sides, being careful not to scorch the espresso.
- Remove from the pan and roast in the oven for 6-7 minutes until rare.
- Let it rest before slicing.
- While venison is cooking, clean out saute pan; add the figs and balsamic vinegar.
- Cook over medium heat until figs are tender.
- Add veal demi and reduce by 1/4.
- Stir in butter, lemon juice and season with salt and pepper.
- For the parsnip puree: In a medium saucepan, combine parsnips, vanilla, cream and butter.
- Bring to simmer.
- When parsnips are tender, drain and reserve the cream mixture.
- Press parsnips through potato ricer and add diced russet potatoes.
- Mix in cream mixture a little at a time until smooth and creamy.
- Keep warm and season with salt and pepper to taste.
- For the wilted chard: In a large saucepan, heat olive oil over medium heat.
- Add shallots.
- Add the chard and toss in the pan.
- Add salt and pepper to taste.
- Drain in colander before serving.