A medal Winning Recipe

Lead by Keith Keogh, the US Culinary team won the gold medal at the 1996 international culinary olympics with this Cervena recipe.

With this Cervena recipe the US Culinary team won the gold medal at the 1996 international culinary olympics.

Method

Trim the striploin of all visible silverskin and fat. Reserve all trimmings. 

Rub loin with roasted garlic puree.  Place rosemary and thyme sprigs directly onto the meat and cryovac to marinate for 12 hours.  Remove venison from cryovac bags and remove all marinade ingredients to the best of your ability.

With a sharp thin knife blade make diagonal incisions into the loin every 5 cms and in two rows and carefully insert 2 or 3 slivers of roasted garlic into the incisions on the loin.

Heat the olive oil in a large heavy bottom saute pan or tilt braising kettle.  Quickly sear the venison loin until evenly brown on all sides.  Place loin on rack and allow to cool.

In the same saute pan, carmelize the mirepoix for the forcemeat.  Begin with the onions and carrots first, then add the celery and garlic.  Deglace with the venison glace and reduce until dry.

In the bowl of a large food processor, pulse the ground pork fat and venison incorporating the egg whites evenly throughout the processing.  Transfer bowl contents into a large stainless steel bowl set over ice.  Slowly fold in the cold heavy cream and caramelized mirepoix.  Add salt, pepper, and spices, cook a sample, taste and adjust seasoning.

Roll out farce into a 1/2 m thick rectangle.  Refrigerate.

Layer the sliced andouille sausage into overlapping sheets and place on top of the farce sheets

Towel the venison loin to dry and dust with the corn solid powder.  (This aids in the adhesion of the forcemeat to the loin proteins).

Carefully wrap each loin with the farce and andouille being careful the andouille is outside and running perpendicular with the loin.

Secure the mass with 2-inch netting, place on a roasting rack and roast at 200 degrees C for 25 minutes or until medium rare. 

Trim the striploin of all visible silverskin and fat. Reserve all trimmings. 

Rub loin with roasted garlic puree.  Place rosemary and thyme sprigs directly onto the meat and cryovac to marinate for 12 hours.  Remove venison from cryovac bags and remove all marinade ingredients to the best of your ability.

With a sharp thin knife blade make diagonal incisions into the loin every 2 inches and in two rows and carefully insert 2 or 3 slivers of roasted garlic into the incisions on the loin.

Heat the olive oil in a large heavy bottom saute pan or tilt braising kettle.  Quickly sear the venison loin until evenly brown on all sides.  Place loin on rack and allow to cool.

In the same saute pan, carmelize the mirepoix for the forcemeat.  Begin with the onions and carrots first, then add the celery and garlic.  Deglace with the venison glace and reduce until dry.

In the bowl of a large food processor, pulse the ground pork fat and venison incorporating the egg whites evenly throughout the processing.  Transfer bowl contents into a large stainless steel bowl set over ice.  Slowly fold in the cold heavy cream and caramelized mirepoix.  Add salt, pepper, and spices, cook a sample, taste and adjust seasoning.

Roll out farce into a 1/8 in thick rectangle.  Refrigerate.

Layer the sliced andouille sausage into overlapping sheets and place on top of the farce sheets

Towel the venison loin to dry and dust with the corn solid powder.  (This aids in the adhesion of the forcemeat to the loin proteins).

Carefully wrap each loin with the farce and andouille being careful the andouille is outside and running perpendicular with the loin.

Secure the mass with 2-inch netting, place on a roasting rack and roast at 375 degrees F for 25 minutes or until medium rare. 

To Serve

Allow to rest for 20 minutes before removing netting and slicing and serving with fresh steamed vegetables and Sweet Potato-Parsnip Slice.

Allow to rest for 20 minutes before removing netting and slicing and serving with fresh steamed vegetables and Sweet Potato-Parsnip Slice.