Sauteed Venison and Blueberry Sauce, Papparadelle In Sage Cream Sauce, Onion Compote with Mushrooms, Paprika Tofu
JEROME BACLE, CHEF DE CUISINE – LE BEC FIN, PHILADELPHIA, PA.
venison tenderloin (1 lb. sliced)
1 tbsp. olive oil
1/4 cup blueberries
2 shallots (chopped)
1 clove garlic (minced)
1/4 tsp. thyme
1.4 cup red wine
2 tbsp. champagne vinegar
1/2 cup beef stock
1 tbsp. each butter and flour
salt and pepper
Onion Compote:
1 red onion (sliced in 1/4 rings)
1 tbsp. olive oil
1/4 cup mushrooms (sliced)
Paprika Tofu:
2 oz. tofu (in 1/4 inch slices)
2 tbsp. olive oil
1/2 tsp. paprika
Sauté venison in olive oil until cooked lightly through. Deglaze pan with red wine, vinegar and stock; add shallots, garlic and thyme; reduce for two - three minutes and gradually add Beurre Manier (equal parts butter and flour, kneaded together) to slightly thicken and finish sauce.
Onion compote: Caramelize (sauté slowly until light brown in color) sliced onion in olive oil; add mushrooms cook for three minutes.
Tofu: Sear slices briefly in olive oil and paprika.
Place onion compote on plate and arrange venison on top. Spoon blueberry sauce on meat. Place a few tofu slices on either side of venison and onion compote