Venison Medallions with Balsamic Reduction and Celery Pear Puree (Emeril Lagasse) |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
Ingredients:
4 venison medallions, about 8 ounces each |
salt |
freshly ground black pepper |
2 tablespoons olive oil |
2 tablespoons unsalted butter |
3 tablespoons minced shallots |
1/4 cup balsamic vinegar |
celery root-pear puree, recipe follows |
1 pound celery root, peeled and cut into 2-inch pieces |
1 pound pears, peeled, cored, and cut into 1-inch pieces |
4 tablespoons unsalted butter |
1/2 cup dry white wine |
1/4 cup heavy cream |
pinch nutmeg |
salt |
freshly ground black pepper |
Directions:
1. Season the venison on both sides with salt and pepper.
2. In a large skillet, heat the oil over medium-high heat. Add the venison and cook until brown, about 3 minutes per side. Remove from the heat and cover to keep warm.
3. Add the butter and shallots to the pan and cook, stirring, for 2 minutes. Add the vinegar and stir to deglaze the pan, about 1 minute. Add any juices that have run off from the venison and stir to incorporate. Remove from the heat and adjust seasoning, to taste.
4. Divide the Celery Root-Pear Puree among 4 serving plates and top each with a venison medallion. Pour the balsamic reduction over the venison and serve.
5. Celery Root Pear Puree:
6. Place the celery root in a saucepan, and cover with water. Bring to a boil. Lower the heat and simmer, covered, until tender, about 20 minutes. Drain in a colander.
7. Meanwhile, in a large skillet, melt 2 tablespoons of the butter over medium-high heat. Add the pears and cook, stirring, until soft, about 5 minutes. Add the wine and cook, stirring, until thick and the pears fall apart. Remove from the heat.
8. Return the drained celery root and pears to a food processor. Add the cream and remaining 2 tablespoons of butter and puree until smooth. Season with the nutmeg, and salt and pepper to taste.
|
|