Talon Lodge Recipes:
Peanut Crusted Free Range New Zealand Venison Tenderloin with a Sautee of Exotic Mushrooms, Pancetta, Aged Columela Classico Jerez Vinegar, Bittersweet Chocolate sauce

Peanut Crusted Venison
INGREDIENTS:

2 cups roasted chopped peanuts (unsalted)
2 Venison tenderloin- (about 3 pounds)
¼ cup chopped cilantro
Olive oil
Salt and pepper to taste

DIRECTIONS:
Place Venison on a sheet tray and let marinated with olive oil, salt and pepper for 2 hours in the fridge.  Remove and roll in the roasted chopped peanuts.  Place in the oven for 20 minutes at 375 degrees for rare.


Exotic Mushroom Sauté with Pancetta and Sherry Vinegar:
INGREDIENTS:

2 cups dried mushrooms any variety (oyster, porcini, portabella) Reconstituted in hot water (save water for sauce)
½ cup diced Pancetta
¼ cup Aged Sherry Vinegar
Olive oil
Salt and pepper to taste

DIRECTIONS:
Place a non-stick skillet on the stove with 1 Tablespoon of olive oil. 
Heat slightly. Add your diced Pancetta and sauté for 5 minutes or until the Pancetta is brown and crisp.  Add mushrooms and sauté until the mixture is hot.  Add sherry, salt and pepper to taste. Serve.


Bittersweet Chocolate Sauce:
INGREDIENTS:

1 cup water from mushrooms
½ cup Veal stock
1 cup of bittersweet chocolate

DIRECTIONS:
Place water and Veal stock in a sauce pan and bring to a light simmer.  Add chocolate and turn down to low.  Keep stirring until well blended.  Serve warm.

Plating: Place ¼ cup of the warm bittersweet chocolate sauce on the bottom of the plate.  Display several roasted potatoes around the sauce, topping the sauce with a ½ cup of mushrooms.
Cut Venison into slices- (5 per plate) 

Serves 6-8 people

Back to the Recipes Homepage