Venison Medallions Grand Veneur with Braised Fennel and Pernod

Introduction to Venison Medallions Grand Veneur

The term "Grand Veneur" translates to "great hunter" or "master of the hunt," and this dish truly lives up to its name. Venison, particularly the loin, is renowned for its tenderness and rich flavor. While some may shy away from venison due to its distinct taste, this recipe harmonizes the meat with a variety of ingredients, creating a symphony of flavors that might just convert even the most skeptical eaters.

Preparing the Braised Fennel with Pernod

Ingredients for Braised Fennel

• 1 Fennel Bulb
• 2 Tablespoons White Wine
• 1 Teaspoon Sugar
• 1 Tablespoon Canola Oil
• 2 Cups Chicken Stock
• 1 Tablespoon Pernod

Steps to Prepare Braised Fennel

1. Prepare the Fennel: Trim the top of the fennel bulb, keeping the bottom half and about 3 inches of the lower stem.
2. Sauté the Fennel: Heat canola oil in a pan and sauté the fennel until it gains a light color.
3. Deglaze the Pan: Add white wine to deglaze the pan.
4. Add Ingredients: Pour in the chicken stock, sugar, and Pernod. Cover the pan and cook until the fennel is tender.

Cooking the Venison Medallions

Ingredients for Venison Medallions

• 6-ounce Venison Loin (cut into two 3-ounce portions)
• Salt and Pepper to taste
• 1 Ounce Butter
• 1 Ounce White Wine
• 6 Ounces Sauce Poivrade (recipe below)
• 2 Teaspoons Red Currant Jelly
• 1 Ounce Heavy Cream

Steps to Cook Venison Medallions

1. Season the Venison: Sprinkle salt and pepper on the venison medallions.
2. Sear the Medallions: Heat a small sauté pan with canola oil and sear the venison to medium-rare. Remove from the pan and keep warm.

Crafting the Sauce Poivrade

Ingredients for Sauce Poivrade

• 1/2 Ounce Chopped Carrots
• 1/2 Ounce Chopped Celery
• 2 Ounces Chopped Onion
• 1/2 to 1 Ounce Canola Oil
• 1 Bay Leaf
• 1 Thyme Sprig
• 1 Parsley Stem
• 4 Ounces Vinegar
• 1 Ounce White Wine
• 1 Cup Demi-Glace (available at Whole Foods Market)
• 1 Teaspoon Crushed Peppercorns
• 1 Tablespoon Butter

Steps to Prepare Sauce Poivrade

1. Deglaze the Pan: Use the same pan from the venison, adding wine and vinegar to deglaze.
2. Add Mirepoix and Herbs: Incorporate the chopped carrots, celery, onion, thyme, bay leaf, and peppercorns.
3. Combine Remaining Ingredients: Add demi-glace, heavy cream, and red currant jelly. Reduce the mixture by half.
4. Finish the Sauce: Remove from heat and swirl in butter until melted. Strain the sauce before serving.

Plating and Presentation

1. Plate the Fennel: Place the braised fennel on the plate.
2. Slice the Venison: Cut the venison loin into 1/2-inch medallions on a bias cut and arrange them on the plate.
3. Add the Sauce: Strain the sauce reduction and drizzle it over the venison medallions.

Conclusion

This dish, crafted by Chef Shelley Pogue, a Cum Laude graduate of Le Cordon Bleu and Executive Research and Development Chef, is a testament to the art of combining flavors and textures. Whether you're a seasoned venison lover or a newcomer, this recipe promises a delightful culinary experience.

For more gourmet recipes and culinary insights, visit BellaOnline.

Sources:

• Whole Foods Market
• BellaOnline

Interesting Fact: Did you know that venison is lower in fat and calories compared to beef? According to the USDA, a 3-ounce serving of venison contains only 3 grams of fat and 135 calories, making it a healthier alternative to traditional red meats.