Bacon Wrapped Cervena Venison Medallions

Serves 6

 Metric  Imperial 

Chef Todd Gray, Equinox, Washington DC

Method, For the Venison:

Preheat over to 175°C.  Cut the venison into rectangular log shapes, approx 15cm x 5cm. 

On a flat surface, lay down clear wrap film in a 30cm x 30cm shape. 

Lay bacon slices onto film, season venison and lay onto bacon strips.  Pull film up to assist in the roll-up process. 

Wrap venison into cylindrical shapes and refrigerate. 

 

Preheat over to 350°F.  Cut the venison into rectangular log shapes, approx 6” by 2”. 

On a flat surface, lay down clear wrap film in a 12” by 12” shape. 

Lay bacon slices onto film, season venison and lay onto bacon strips.  Pull film up to assist in the roll-up process. 

Wrap venison into cylindrical shapes and refrigerate. 

 

For the Mushrooms:

Heat a large sauté pan to medium-high temperature.  Add oil and mushrooms; sweat mushrooms for 3 minutes. 

Add garlic, shallots and seasoning and cook an additions 5 minutes until mushrooms are well cooked (be careful to not burn the garlic!).

 

Heat a large sauté pan to medium-high temperature.  Add oil and mushrooms; sweat mushrooms for 3 minutes. 

Add garlic, shallots and seasoning and cook an additions 5 minutes until mushrooms are well cooked (be careful to not burn the garlic!).

 

To Assemble:

Sauté bacon wrapped venison in olive oil to render bacon.  Place venison into oven and roast to medium rare, approx 12-15 minute.  Remove from oven and allow venison to rest. 

In a small sauce pot, heat truffle jus over medium heat.  In a small bowl, toss together pear allumettes, frisée lettuce, lemon dressing, chervil, salt & pepper; mix well to combine. 

Heat six large plates, mound mushrooms in the center of the plate. 

Slice venison into 1cm medallions and place onto mushrooms.  Top with salad and drizzle truffle jus around.  Serve immediately.  

Sauté bacon wrapped venison in olive oil to render bacon.  Place venison into oven and roast to medium rare, approx 12-15 minute.  Remove from oven and allow venison to rest.  In a small sauce pot, heat truffle jus over medium heat. 

In a small bowl, toss together pear allumettes, frisée lettuce, lemon dressing, chervil, salt & pepper; mix well to combine. 

Heat six large plates, mound mushrooms in the center of the plate. 

Slice venison into ½” medallions and place onto mushrooms.  Top with salad and drizzle truffle jus around.  Serve immediately.  

Photo Copyright 2006 Darko Zagar

Photo Copyright 2006 Darko Zagar

Bacon Wrapped Cervena Venison Medallions

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For the Venison:

1kg Cervena Venison, Tenderloin, Loin or Denver Leg cut

24 Slices of Applewood Bacon

2 Tbs Olive Oil

Salt & Pepper to taste

 

2 lbs Cervena Venison, Tenderloin, Loin or Denver Leg cut

24 Slices of Applewood Bacon, 1/8th inch thick

2 Tbs Olive Oil

Salt & Pepper to taste

 

For the Mushrooms:

1 ½ cups Shitake Mushrooms

1 ½ cups Oyster Mushrooms

1 ½ cups Morel Mushrooms

1 cup Shallots, sliced

3 Garlic Coves, sliced

6 Tbs Olive Oil

Salt & Pepper to taste

1 ½ cups Shitake Mushrooms

1 ½ cups Oyster Mushrooms

1 ½ cups Morel Mushrooms

1 cup Shallots, sliced

3 Garlic Coves, sliced

3 oz (6 tablespoons) Olive Oil

Salt & Pepper to taste

For the Garnish:

2 Pears, cut into “Allumette”, thin matchstike shapes

1 cup Frisée Lettuce

¼ c Lemon Dressing (50/50 - lemon & olive oil)

12 Chervil Springs

1 1/2 cups Truffle Jus

2 Pears, cut into “Allumette”, thin matchstike shapes

1 cup Frisée Lettuce

¼ c Lemon Dressing (50/50 - lemon & olive oil)

12 Chervil Springs

12 oz Truffle Jus