Venison with Spelt-Corn Relish and Asparagus
This venison dish combines some surprising ingredients: raisins, Cognac, and rhubarb for a tangy-sweet sauce, and corn, bell pepper, and spelt, an ancient grain, for a colorful relish.
Ingredients
- Spelt-Corn Relish
- Spelt - 1 cup (available in natural foods stores)
- Vegetable or Chicken Stock - 4 cups (see Basics), or more as needed
- Saffron - 1/2 teaspoon
- Dried Thyme - 1/2 teaspoon
- Bay Leaf - 1
- Unsalted Butter - 2 tablespoons
- Fresh Corn Kernels - 1 cup
- Yellow Bell Pepper - 1 cup, seeded, deribbed, and cut in 1/4-inch dice
- Ground Cumin - 1/2 teaspoon
- Salt and freshly ground black pepper to taste
- Venison loin - one, 2-1/4-pound venison
- Salt and freshly ground black pepper to taste
- Stock reserved from spelt - 1 cup (see recipe)
- Dark Raisins - 1/2 cup
- Cognac - 1/2 cup
- Olive Oil - 4 tablespoons
- Rhubarb Stalks - 2 cups, very thinly sliced (3 - 4 stalks)
- Asparagus spears - 24 - 36, peeled, blanched, and trimmed to 4-inch lengths
- Olive Oil - 3 tablespoons
- Salt and freshly ground black pepper to taste
Instructions
To make the spelt-corn relish: Combine the spelt, stock, saffron, thyme, and bay leaf in a medium heavy saucepan and bring to a boil. Cover the pan tightly, reduce heat to medium, and cook for 45 minutes, or until the spelt is tender. Add more stock as needed to keep the mixture moist. Pour off the remaining stock and reserve. You should have at least 1 cup.
In a medium saute pan or skillet over medium-high heat, melt the butter, add the corn and bell pepper, and toss together for 2 to 3 minutes. Add the cumin, salt, and pepper and cook 1 minute, then add this mixture to the spelt. Set aside and keep warm.
Preheat the oven to 450 F. Remove the excess fat and silverskin from the loin, then cut the meat into medallions. Use the flat side of a chef’s knife or a cleaver to slightly flatten each medallion. Season both sides with salt and pepper and set aside.
Place the reserved stock in a small saucepan, add the raisins, and heat until the raisins are plump, about 5 minutes. Add the Cognac, heat until warm, and ignite the Cognac with a match. Shake the pan until the flames subside. Set aside.
Heat a large cast-iron skillet over high heat until very hot. Add 2 tablespoons of the oil and as many venison medallions as will fit without touching one another. Sear on one side for 1 to 2 minutes, then turn and sear the opposite side: the venison should be rare and not too browned. Remove the meat from the skillet and set aside. Repeat to cook the remaining medallions, adding additional oil as needed.
Once all the medallions are seared, pour off any excess oil, then add the rhubarb. Saute the rhubarb for 2 to 3 minutes, then add the raisins and liquid, return the medallions to the skillet, and cook for 2 to 3 minutes.
Meanwhile, roll the asparagus spears in the olive oil and spread them out on a sided baking sheet. Season with salt and pepper and bake for 5 minutes.
To serve: Place 3 medallions on each serving plate and spoon some rhubarb sauce over the venison and around the edge of the plate. Place a portion of spelt-corn relish at the top of each plate and arrange the spears of asparagus on either side.
