Noisette of Venison with Grand-Veneur SauceJune 17, 2014 • By Great Chefs
Noisette of Venison with Grand-Veneur Sauce
By Great Chefs June 17, 2014
The rich flavors in this dish take time to develop. The venison is marinated in the refrigerator for four days before it is sliced and sauteed. The Grand-Veneur Sauce served with the venison is reduced, and reduced again, and again, and yet again, gathering flavor at every step. When the venison medallions arrive at the table with their sauce and interesting confit chestnut garnish, the flavor is concentrated in every bite.
- Venison and Marinade
- Venison - 1 boneless loin, about 2 pounds
- Red Wine - 1 pint
- Olive Oil - 2 tablespoons
- Pinch of thyme
- Pinch of rosemary
- Pinch of garlic
- Bay Leaf - 1
- Juniper Berries - pinch
- Sauce Grand-Veneur
- Venison bones and trimmings - 4 pounds
- Olive Oil - 2 tablespoons
- Clarified Butter - 2 tablespoons
- Carrot - 1, diced
- Onion - 1, diced
- Celery - 1 stalk, diced
- Crushed black peppercorns to taste
- Red Wine Vinegar - 1 pint
- Burgundy - 2 pints
- Veal Demi-Glace - 3 quarts
- Confit Chestnut
- Chestnuts - 2 pounds, fresh
- Tinned Duck Fat - 1 pound
- Clarified Butter - 2 ounces
- Red Currant Jelly - 1 tablespoon
- Butter - 1 tablespoon, fresh
- Salt and freshly ground pepper to taste
To marinate the venison: combine the ingredients in a non-aluminum container, making sure the venison is covered. (Optionally, put the venison and marinade ingredients in a heavy plastic zippered bag, press out the air, and seal.) Marinate 4 days in the refrigerator.
To prepare the sauce: Brown the venison bones and trimmings in the oil and butter in a large stockpot, adding the vegetables part way through the process. Season with peppercorns to taste and add the wine vinegar and Burgundy. Simmer until reduced by three-fourths in volume. Add the demi-glace and bring to a boil, then reduce the heat and simmer 3 more hours. Strain through a fine-meshed sieve and set aside; keep warm.
To prepare the confit: Make an X-shaped incision in the chestnut shells and boil in water for a few minutes, until the shells loosen. Remove from heat and peel off the shells and skin. Slowly cook the chestnuts in the duck fat until tender enough to be easily pierced with the tip of a knife. Set aside in the fat.
To finish the venison: Drain the venison, reserving one-half pint of the marinade. Slice the loin into 8 medallions, each about 1 inch thick. Season both sides of the medallions with salt and pepper. Heat the clarified butter in a saute pan to very hot. Place the medallions in the pan and cook 3 minutes on each side, to medium-rare. Remove from the pan; set aside and keep warm. Drain the fat from the saute pan and add the reserved marinade. Reduce by three-fourths. Add the prepared Sauce Grand-Veneur and reduce to desired consistency. Remove from heat and stir in the red currant jelly and butter, swirling the pan as the butter melts. Strain the sauce; keep warm.
To serve: Place two venison medallions on each warmed serving plate. Place confit chestnuts around the medalions. Spoon sauce over the medallions.