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


earthy, sweet, pungent


2 hours


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



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.