WINE COUNTRY RECIPE

Pan Roasted Venison with Morel Crust and Asparagus Puree

Who 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. 

Recipe:

• 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.