Pan Roasted Venison, Stilton Braised Endive, Blueberry Gastrique
MICHAEL ADAMS--THE FARMHOUSE - EMMAUS, PA
venison loin (sliced)
1/4 cup olive oil
1/4 tsp. sage
salt and pepper
1/2 cup Stilton bleu cheese (softened)
Endive:
1/2 white wine
1/4 tsp. thyme
salt and pepper
Blueberry Gastrique:
1/4 cup blueberries
2 tbsp. sherry vinegar
2 tbsp. sugar
1/2 cup beef stock
Preparation:
Marinate venison with sage, salt and pepper, and olive oil; place Stilton cheese between layers of venison; sear in hot skillet on both sides for six minutes. Braise endive over low heat in covered plan with white wine, thyme, salt and pepper, for eight minutes.
For Gastrique:
Place sugar in hot pan; add vinegar, blueberries and beef stock; reduce till berries are softened to sauce consistency.
Plate venison and endive. Spoon blueberry gastrique onto venison.