Roasted Venison Chop Baby Porcini Mushroom, Carrot, Potato “Shoe” & Grand Veneur Sauce

Serves 4

4 6-oz Venison Chops
1/2 Liter Red Wine
1 Stalk Celery, chopped
2 Carrots, chopped
1 Leek, chopped
1 Onion, chopped
1 Bay Leaf
1 tsp Black Peppercorns
1 tsp Juniper Berries
1/2 cup Smoked Bacon, cubed
1/2 cup oz Veal Stock
2 tsp Flour
4 tbsp Olive Oil
4 Small Porcini Mushrooms
4 Baby Carrots, boiled
2 Potatoes, cut into four “shoe shapes” & roasted
3 tsp Butter
Salt & Pepper

Combine venison chops with red wine, celery, carrots, leek, onion, bay leaf, black peppercorns and juniper berries. Marinate in refrigerator for 24 hours.

Remove venison chops from the marinade and separate the vegetables from the red wine. In a sauce pan with 2 tbsps. olive oil, sauté the smoked bacon with the vegetables; add flour and stir, then add red wine. Add the veal stock and cook for one hour at low heat until sauce develops a nice medium-thick consistency. Strain sauce and set aside. Check the seasoning.

In a sauté pan, sear porcini mushrooms in 1 tbsp. olive oil and season with salt & pepper. Set aside.

In a sauté pan, sear the venison chops in 1 tbsp. olive oil plus 1 tsp. butter, season with salt & pepper and cook until desired doneness.

In the same pan add 1 tsp. butter and reheat baby carrots, potato “shoes” and porcini mushrooms for two minutes. Check seasoning.

To serve: Place venison chop in center of plate. Arrange one carrot, one porcini mushroom, and one potato “shoe” around chop. Add 1 tbsp. butter to the warm sauce and ladle sauce on the top of venison chop.

Biltmore Executive Chef de Cuisine
Philippe Ruiz