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Pan Seared Vension Loin with Shiraz Reduction Sauce and Herb Spaetzle |
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| Category: | Entrées |
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| Source: | John Toulze |
| Description: | Wine pairing: A dark, peppery Australian Shiraz emphasizes the Shiraz reduction, and the meatiness of the venison mellows and frames the wine. ~Gretchen Roberts |
| Number of Servings: | Serves 6 |
| Ingredients: | Shiraz Reduction: 2 cups veal stock 1 cup Shiraz 1 bouquet garni Spaetzle: 3 eggs 1 bunch parsley 1 bunch chives 1 cup half & half 1 cup soda water 1 tablespoon lemon Juice 4 cups flour Venison: 1 small venison saddle (2+ pounds) salt & pepper 1 tablespoon butter 1 tablespoon olive oil |
| Directions: | Place the veal stock, red wine & bouquet garni in a thick bottomed sauce pan and bring to a simmer over medium-high heat. Skim any residue that rises to the top. Let the reduction simmer slowly until mixture has reduced by half. Set aside.
In a blender combine the eggs, herbs & the half & half. Blend until smooth. Strain the mixture into a large bowl. Add the soda water and lemon juice. Using a wooden paddle, slowly add the flour. Work until the mixture becomes elastic (6-8 minutes). Refrigerate for at least 2 hours. Set up an 8 inch half hotel pan with salted water. Place a perforated two inch deep half hotel pan over the top and bring water to a boil. Place the spaetzle mixture in the perforated pan and push through using a dough scraper until mixture has completely passed through into water. Cook until the spaetzle is tender (2-4 minutes). Strain the spaetzle from the water and chill. Preheat oven to 425 degrees. Remove the silver skin from saddle and split lengthwise. Season the venison with salt & pepper and sear over high heat in a large oven-proof sauté pan until browned on all sides. Place the pan in the oven for 2 minutes. Remove from the oven and let rest. Meanwhile, in a large sauté pan heat the olive oil and butter over medium heat. Add the spaetzle and sauté in pan until slightly brown. To serve; place the spaetzle on the middle of the plate, slice the venison into ½” pieces and lean against the spaetzle. Drizzle the Shiraz reduction sauce over the top and serve immediately. |
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