Roasted Cervena Venison Loin with Pasilla Sauce and Shiitake Mushroom Tamales

6 Servings

 Metric  Imperial 

Chef David Reynoso of the Butcher Shop - Boston, MA

Method:

For Pasilla Sauce:
Soak peppers in a bowl filled with warm water for 30 minutes. In a large sauce pot, warm the lard or vegetable oil. Add onions, ginger and garlic to the pot and sweat the mixture until onions are soft. Remove peppers from the water and add to the onion mixture. Add tomatoes and stir for 5 minutes or until the tomatoes and peppers start to break apart. Add chicken stock, all the spices, raisins, prunes, almonds, pumpkin seeds, marjoram, and white bread to the pot. Cook for 35 minutes on low to medium heat, stirring constantly. Season sauce with kosher salt. Puree the sauce in a blender and then pass it through a fine strainer. Incorporate chocolate, stirring until melted.

For Tamale Filling:
In a large sauté pan, warm the vegetable oil. Add onions and sweat until they are translucent and soft. Add shiitake mushrooms and sauté for 5 minutes or until they are soft. Remove mixture from heat and allow to cool. Add chopped cilantro and pasilla sauce.

For Tamales:
If using corn husks, soak in warm water overnight. Or cut 6 pieces of aluminum foil into 5-inch squares. In an electric mixer whip the masa with lard until light and airy, about 10 minutes. Fold in baking powder, ground anise, and chicken stock. Spread ½ cup of tamale dough onto the corn husk or aluminum foil. Place 2 Tablespoons of mushroom filling inside and fold all sides closed. If using corn husks, tie each end with corn husk strips. Place tamales in a steamer for 45 minutes.

For Venison:
Heat the lard or vegetable oil in a cast iron pan. Season venison loin with kosher salt and pepper and then sear on all sides, cooking to rare or medium rare. Allow meat to rest for 5 minutes before slicing and serving.

To Serve:
Spread ½ cup of warm pasilla sauce onto a plate in a circle. Peel the corn husk or aluminum foil off the tamales. Place 1 tamale in the middle of each plate. Arrange 2-3 slices of venison loin on the plated and garnish with cilantro leaves and kosher salt.

Method:

For Pasilla Sauce:
Soak peppers in a bowl filled with warm water for 30 minutes. In a large sauce pot, warm the lard or vegetable oil. Add onions, ginger and garlic to the pot and sweat the mixture until onions are soft. Remove peppers from the water and add to the onion mixture. Add tomatoes and stir for 5 minutes or until the tomatoes and peppers start to break apart. Add chicken stock, all the spices, raisins, prunes, almonds, pumpkin seeds, marjoram, and white bread to the pot. Cook for 35 minutes on low to medium heat, stirring constantly. Season sauce with kosher salt. Puree the sauce in a blender and then pass it through a fine strainer. Incorporate chocolate, stirring until melted.

For Tamale Filling:
In a large sauté pan, warm the vegetable oil. Add onions and sweat until they are translucent and soft. Add shiitake mushrooms and sauté for 5 minutes or until they are soft. Remove mixture from heat and allow to cool. Add chopped cilantro and pasilla sauce.

For Tamales:
If using corn husks, soak in warm water overnight. Or cut 6 pieces of aluminum foil into 5-inch squares. In an electric mixer whip the masa with lard until light and airy, about 10 minutes. Fold in baking powder, ground anise, and chicken stock. Spread ½ cup of tamale dough onto the corn husk or aluminum foil. Place 2 Tablespoons of mushroom filling inside and fold all sides closed. If using corn husks, tie each end with corn husk strips. Place tamales in a steamer for 45 minutes.

For Venison:
Heat the lard or vegetable oil in a cast iron pan. Season venison loin with kosher salt and pepper and then sear on all sides, cooking to rare or medium rare. Allow meat to rest for 5 minutes before slicing and serving.

To Serve:
Spread ½ cup of warm pasilla sauce onto a plate in a circle. Peel the corn husk or aluminum foil off the tamales. Place 1 tamale in the middle of each plate. Arrange 2-3 slices of venison loin on the plated and garnish with cilantro leaves and kosher salt.

Roasted Cervena Venison Loin with Pasilla Sauce and Shiitake Mushroom Tamales

Printer Friendly Version of this Recipe Printer friendly version

Pasilla Sauce:

12 pasilla peppers, toasted

3 Tablespoons lard or vegetable oil

½ cup chopped onions

½ Tablespoon finely chopped ginger

1 Tablespoon finely chopped garlic

½ cup chopped tomatoes

6 cups chicken stock

¼ teaspoon cumin seeds, toasted

¼ teaspoon black pepper, toasted and ground

2 cloves, toasted and ground

¼ teaspoon coriander seeds, toasted and ground

2 Tablespoons sesame seeds, toasted and ground

1/8 cup raisins

4 prunes

1/8 cup almonds, toasted and ground

1/8 cup pumpkins seeds, toasted and ground

1 sprig marjoram

¼ cup white bread, small dice

Kosher salt

1 Tablespoon unsweetened chocolate, finely chopped

Pasilla Sauce:

12 pasilla peppers, toasted

3 Tablespoons lard or vegetable oil

½ cup chopped onions

½ Tablespoon finely chopped ginger

1 Tablespoon finely chopped garlic

½ cup chopped tomatoes

6 cups chicken stock

¼ teaspoon cumin seeds, toasted

¼ teaspoon black pepper, toasted and ground

2 cloves, toasted and ground

¼ teaspoon coriander seeds, toasted and ground

2 Tablespoons sesame seeds, toasted and ground

1/8 cup raisins

4 prunes

1/8 cup almonds, toasted and ground

1/8 cup pumpkins seeds, toasted and ground

1 sprig marjoram

¼ cup white bread, small dice

Kosher salt

1 Tablespoon unsweetened chocolate, finely chopped

Tamale Filling:

3 Tablespoons vegetable oil

½ cup thinly sliced onions

2 cups cleaned and sliced shiitake mushrooms

1 teaspoon chopped cilantro

¼ cup Pasilla Sauce

Kosher salt

Tamales:

12 ears corn, including their husks

1¼ pounds masa for tortillas

¼ cup lard

1 Tablespoon baking powder

½ teaspoon ground anise seeds

1¼ cups chicken stock

Venison:

3 Tablespoons lard or vegetable oil

1 kg cleaned Cervena venison loin

Kosher salt and pepper

Tamale Filling:

3 Tablespoons vegetable oil

½ cup thinly sliced onions

2 cups cleaned and sliced shiitake mushrooms

1 teaspoon chopped cilantro

¼ cup Pasilla Sauce

Kosher salt

Tamales:

12 ears corn, including their husks

1¼ pounds masa for tortillas

¼ cup lard

1 Tablespoon baking powder

½ teaspoon ground anise seeds

1¼ cups chicken stock

Venison:

3 Tablespoons lard or vegetable oil

2 pounds cleaned Cervena venison loin

Kosher salt and pepper