Pan Seared Vension Loin with Shiraz Reduction Sauce and Herb Spaetzle

John Toulze
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
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.

Published on June 21, 2010
About the Author
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