Grilled Venison with Fig-stuffed Carrot Pierogis and Red Wine Sauce
Slices of tender venison steak fan over chanterelle, carrot, and fig ragout, surrounded by red wine reduction sauce. Chef Michael Taus adds carrot pierogis filled with black mission figs, the crisp packets recalling the carrots and figs in the ragout in a creative way.
Ingredients
- Black Mission Fig Filling
- Balsamic Vinegar - 1/4 cup, 10-year-old
- Cover Honey - 2 tablespoons
- Olive Oil - 1 tablespoon
- Black Mission figs - 1 pint
- Carrot Pierogi
- Carrots - 4 cups, juiced
- Sour Cream - 2 cups
- All-Purpose Flour - 4-1/2 cups
- Eggs - 2
- Egg Yolk - 1
- Salt - 2 teaspoons
- Vegetable Oil - 1 tablespoon
- 1 egg mixed with 2 tablespoons cool water
- Unsalted Butter - 2 tablespoons
- Chanterelle, Baby Carrot, and Fig Ragout
- Olive Oil - 2 tablespoons
- Chanterelle Mushrooms - 1 cup, sliced
- Baby Carrots - 3/4 cup, blanched, peeled, and quartered
- Assorted Fresh Figs - 1 cup, stemmed and quartered
- Red Wine Sauce
- Demi Glace - 2 cups
- Dry Red Wine - 1 cup
- Allspice - 1 whole
- Cloves - 2
- Cinnamon Sticks - 1
- Salt and freshly ground pepper
- Venison Tenderloin Steaks - four, 4-ounce
- Salt and freshly ground pepper
Instructions
To make the fig filling: Preheat the oven to 350 F. Combine the vinegar, honey, and oil in a bowl. Add the figs and stir to coat them. Put the figs in an ovenproof pan and roast until soft, 25 to 30 minutes. Cool to room temperature and cut into small dice. Set aside.
To prepare the pierogi: In a pot over medium heat, reduce the carrot juice until almost all moisture is evaporated, leaving a pulp. Cool. Mix all ingredients in a food processor until it gathers into a mass of dough. Cut in half and cover; let rest 10 minutes. Roll out each half into a thin circle. Using a ring cutter, cut the dough into twelve 3-inch circles. Place slightly less than a tablespoon of fig filling in the center of each circle and fold over. Brush the edges with egg wash and press to seal.
Bring a large pot of lightly salted water to a low boil. Slip the pierogi into the water and cook for 10 minutes. Drain in a colander. Melt the 2 tablespoons of butter in a large skillet over medium heat and saute the pierogis until lightly browned on each side. Set aside on paper towels; keep warm.
To make the ragout: Heat the oil in a saute pan over high heat. Add the chanterelles, baby carrots, and figs. Saute until the mushrooms are lightly browned and the carrots and figs are heated through. Set aside; keep warm.
To make the sauce: Combine all ingredients in a heavy saucepan and place over medium heat. Simmer until reduced by half. Strain through a fine-meshed sieve; keep warm.
To prepare the venison: Light a charcoal grill or gas grill. When the fire is hot, put the cooking grate in place and let it heat. Season the steaks with salt and pepper. Grill to desired degree of doneness, about 5 to 6 minutes per side for rare.
To serve: Make a circle of ragout in the center of each warmed plate. Place three pierogis around each circle of ragout. Slice the venison diagonally and fan over the ragout. Drizzle red wine sauce around each plate.
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