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Boileau Venison Two Ways: Roasted Loin and Braised Short Rib
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
4
Loin:
600 g venison loin
4 large Jerusalem artichokes, peeled
butter to roast artichokes
8 baby leeks, blanched
extra virgin olive oil
Short rib:
1 rack (4 bones) of venison short ribs
1 litre of game stock (or veal)
1 mirepoix
1 inch x 1 inch x 4 inches of smoked bacon (not sliced)
250 ml of red wine
fresh thyme
fresh parsley
fresh chives
bay leaves
whole black peppercorn
Method/Steps
1. Sear the ribs at high heat until the meat is well caramelized; drain the excess fat. Deglaze with red wine; add stock, mirepoix, bacon, peppercorn and all the herbs. Bring to a boil, cover with foil paper and cook for 12 hours at 250˚F. Cool down and very delicately remove the ribs from the cooking liquid. Set aside.
2. At medium high heat in a frying pan, brown the Jerusalem artichokes in butter until they are entirely golden. Finish cooking in the oven at 400˚F for a few minutes. Set aside.
3. Pan sear venison loin at high heat until medium-rare. Set aside and let the meat rest for 10 minutes.
4. On one side of the plate, place the Jerusalem artichokes and add the rib on top. On the other side, add two room-temperature baby leeks mixed in olive oil and season with fleur de sel. Slice the venison loin in two and place on top. Finish with a drop of rib cooking juices or a gastrique sauce (ideally gooseberries, but any other wild berries will do).