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Venison Scallops with Caramelized Shallots Recipe

Venison Scallops with Caramelized Shallots Recipe

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Venison Scallops with Caramelized Shallots

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Ingredients

Count

Nutrition

688

Calories

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Ingredients:

Serving

1 grapefruit , peeled by hand
3 lb loin , or well trimmed leg of venison
1/2 tsp salt
1/4 tsp cracked black pepper
1 1/2 tbsp olive oil
5 tbsp cold unsalted butter, cut into 10 pieces
10 medium shallots, finely diced
1/2 cup gin
6 juniper berries
3/4 cup venison or beef stock

Directions:

Pull the grapefruit apart into segments. Using the tip of a small, sharp knife, loosen the white membrane surrounding each segment and pull it away, trying not to pierce any of the little juice pods. Break up the segments into juice pods and set them aside.
Trim the venison of any tendons or cartilage and slice across the grain into 1/2 inch slices. Place each one between 2 layers of plastic wrap and flatten by pounding with the flat side of a mallet until just over 1/4 inch thick. Season generously with salt and pepper. Preheat an oven to the lowest heat and place a heat proof platter inside.
In a large, heavy skillet heat the olive oil over high heat (you may need to do this in batches). Quickly sear the venison scallops for about 1 minute on each side, then reduce the heat and cook for 1 minute more, until done to your liking (if the venison is cooked beyond the medium rare stage, it will be tough.) Transfer the scallops to the platter in the oven and cover loosely with a piece of aluminum foil.
Wipe the skillet clean and, over medium heat, melt 3 tablespoons of the butter. Add the shallots and cook for 2 to 3 minutes, or until softened. Add the gin and simmer until the pan is almost dry. Add the juniper berries, venison or beef stock, salt, and cracked pepper. Increase the heat to high and simmer until the liquid has reduced by half. Add the remaining pieces of cold butter, remove the pan from the heat, and whisk until the sauce is emulsified. Taste for seasoning and stir in the grapefruit pieces. Place one or 2 venison scallops on each plate and spoon some of the sauce over the top. Serve at once.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	688.28 Kcal (2882 kJ)
Calories from fat	187 Kcal
		% Daily Value*
Total Fat	20.78g	32%
Cholesterol	230.31mg	77%
Sodium	349mg	15%
Potassium	1523.53mg	32%
Total Carbs	34.37g	11%
Sugars	14.67g	59%
Dietary Fiber	5.52g	22%
Protein	78.29g	157%
Vitamin C	29.2mg	49%
Vitamin A	0.1mg	4%
Iron	14.1mg	78%
Calcium	99.6mg	10%

Amount Per 100 g
Calories	134.05 Kcal (561 kJ)
Calories from fat	36.42 Kcal
		% Daily Value*
Total Fat	4.05g	32%
Cholesterol	44.86mg	77%
Sodium	67.97mg	15%
Potassium	296.73mg	32%
Total Carbs	6.69g	11%
Sugars	2.86g	59%
Dietary Fiber	1.08g	22%
Protein	15.25g	157%
Vitamin C	5.7mg	49%
Iron	2.7mg	78%
Calcium	19.4mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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