Cervena - Grilled Maple-Balsamic Glazed Cervena with Shaved Fennel Slaw

Grilled Maple-Balsamic Glazed Cervena with Shaved Fennel Slaw

Serves 6

Chef Todd Gray, Executive Chef/Co-owner of Equinox, Washington DC, and Executive Chef of Market Salamander, Middleburg, VA

The NY Giants players and coaches first tasted Todd Gray's easy-to-prepare dish in the summer of 2006, at Giants Stadium. It was so appreciated that Todd's dish was added to the menu at Training Camp, as they prepare for the 06-07 football season.

For the Glaze

Combine all ingredients until balanced. Refrigerate until using.

For the Venison

Marinate Cervena in herbs, olive oil, and pepper overnight in the refrigerator.

For the Fennel Slaw

In a stainless steel bowl, combine all ingredients and mix well. Refrigerate for one hour to allow all the flavors to combine.

Method

Preheat grill to high temperature and oil well. Grill Cervena loin or leg muscle on all sides, until medium rare. Season well and brush venison with glaze while grilling. Remove from heat, rest meat at least 5 minutes and keep warm.

Assembly

Slice Cervena 1 cm thick and brush with glaze as desired.

Take 6 large plates and mound slaw into center. Top slaw with Cervena slices. Drizzle additional glaze around the plate and serve immediately.

Slice Cervena into slices of 1/2 inch and brush with glaze as desired.

Take 6 large plates and mound slaw into center. Top slaw with Cervena slices. Drizzle additional glaze around the plate and serve immediately.

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Glaze

235 ml balsamic vinegar

120 ml maple syrup

60 ml soy sauce

1 cup balsamic vinegar

1/2 cup maple syrup

!/4 cup soy sauce

Venison

1 kg boneless Cervena loin or leg, trimmed of all silverskin

3 sprigs of fresh rosemary

3 sprigs of fresh sage

30 ml olive oil

Salt and fresh cracked black pepper, to taste

2 lbs boneless Cervena loin or leg, trimmed of all silverskin

3 sprigs of fresh rosemary

3 sprigs of fresh sage

2 tbs olive oil

Salt and fresh cracked black pepper, to taste

Fennel Slaw

1 head Napa cabbage, shaved paper thin into strips

240 ml carrots, peeled and julienned

240 ml fennel (white part only), shaved paper thin into strips

120 ml cup red onions, cut into thin strips

120 ml cup red radish, julienned

5 ml fennel seed, pulverized

2 tbs mayonnaise, preferably fresh

1 tbs sour cream

1/2 tbs honey

2 tsp lemon juice, fresh squeezed

Salt and pepper to taste

1/4 cup fresh fennel tops, for garnish

1 head Napa cabbage, shaved paper thin into strips

1 cup carrots, peeled and julienned

1 cup fennel (white part only), shaved paper thin into strips

1/2 cup red onions, cut into thin strips