Venison Short Loin, Red Wine Braised Cipollini Onion, Yukon Gold Roasted Garlic Potato Puree, Sautéed Beet Greens

 
Venison Short Loin

Pair With

Nº 78

cabernet sauvignon

FLAVOR PROFILE 

earthy, sweet, pungent

TIME TO EXECUTE 

2 hours

INGREDIENTS

2 Lb. Venison short loin

½ Lb. caul fat

3 bunch's beet greens

For The Cipollini Onions:

1 Lb. Cipollini onions

1 Qt. red wine

1 Qt. water

1 Tbsp. oregano

1 Tbsp. thyme

1 Tbsp. bay leaves

For the Potato Purée:

2 Lb. Yukon gold potato

1 head of garlic (peeled, roasted)

¼ Lb. butter (melted)

½ cup heavy cream

 

DIRECTIONS

For the Red Wine Braised Cipollini Onions: combine all ingredients except onion in a pot & bring to a boil. Reduce until ¼ of the liquid is left. Lower heat to a simmer and add Cipollini onions, cook until soft to touch & cooked through about 10-12 mins.

For the Potato Purée: boil Yukon gold potato's until cooked through & soft. Strain water and put in a food processor. Add garlic, butter, & cream. Purée until smooth adding a little more cream if necessary.

For The Venison: separate into 6-8 oz. portions and wrap in caul fat grill season with salt & pepper. Grill to desired temperature.

For the Beet Greens: sauté beet greens with olive oil & minced garlic until just wilted.

To plate: put about ½ cup of purée on one end of the plate & using a spoon smear purée to the other end of plate. Top with sautéed beet greens, slice venison and plate over top of purée. Place onions around plate & serve.