Roasted Venison with Morel Crust and Asparagus Puree
says you have to dine out and spend an arm and a leg for delicious
gourmet food? Don a chef’s hat and try your hand at making this dish by Executive
Chef Ryan Swarthout from Justin Vineyards & Winery. The meal and suggested
presentation will make a believer out of anyone.
- 1 bunch jumbo asparagus - peel and remove the bottoms
- 2 tablespoons butter
- 2 ounces of dried morel mushrooms
- 1 egg, well beaten
- Flour for dredging
- 1 venison rack, bones and silver skin removed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
Preheat oven to 450 degrees. Cook asparagus in boiling salt water
for 2 minutes. Place in a blender with the butter, 4 tablespoons
of the cooking liquid. Puree until smooth. Season with salt and
pepper and keep warm.
Place the dried morels in a spice grinder and grind until coarsely
ground. Place the mushroom powder on a plate.
Season the venison loin with the salt and pepper. Dredge the venison
loin in the flour, and then dip into the egg, then into the mushroom
powder. Heat the olive oil in a sauté pan over med-high heat. Place
the venison loin in the pan and sear on all sides. Place the pan
into the preheated oven and cook for 7 to 10 minutes. Remove from
pan from oven and take the venison loin out of the pan and let
rest for 2 minutes.
Cut the venison loin into ½ inch slices. Place a dollop of asparagus
puree on a plate. Place the two venison slices on top of the asparagus
puree. Serve with a red wine reduction sauce and garnish with an
Wine Pairing: The JUSTIN ISOSCELES complements the true identity of