Pan Roasted Venison With Sweet Potato-Toasted Pine Nut Polenta
* exported from bigoven * 
recipe by :hot off the grill with bobby flay 
serving size :4 
cuisine : 
main ingred. : 
categories :venison main dish 
amount measure ingredient -- preparation method 
  ancho puree =====
3   ancho chiles
3 cup  boiling water
1 tsp  minced garlic
1 Tbsp  chopped fresh cilantro
  sauce =====
4 Tbsp  unsalted butter
2   celery stalks --diced fine
1 medium  carrot --diced fine
2 small  yellow onions --diced fine
1 Tbsp  black peppercorns
1 cup  port wine
1 cup  red wine
1 cup  cranberry juice concentrate
1/2 cup  ancho chile puree --(see above)
1/4 cup  dark brown sugar
5 cup  chicken stock
1 cup  fresh blackberries
  salt --to taste
  venison =====
1/2 cup  gin
1/2 cup  port
1 cup  red wine
4 sprig  fresh thyme
8   juniper berries
4   venison tenderloins - (about 6 oz ea)
  olive oil --as needed
  salt --to taste
  freshlyground black pepper --to taste
  sweet potato-toasted pine nut polenta =
  olive oil --as needed
1 large  red onion --finely chopped
2   garlic cloves --finely chopped
6 cup  chicken or vegetable stock
  or water)
  salt --to taste
2 cup  yellow cornmeal
1   sweet potato --cooked, peeled,
  and mashed
3 Tbsp  unsalted butter
1/4 cup  toasted pine nuts
  ancho puree: combine the ancho and water in a small bowl and let stand
1   hour drain well, reserving the soaking liquid. remove the seeds and
  stems and puree in a food processor with the garlic, cilantro and about
1/2 cup  of the liquid, or more if needed.
sauce: melt the butter in a medium nonreactive saucepan over medium 
heat. cook the celery, carrot and onions until soft. add the 
peppercorns, port, red wine, cranberry juice, ancho puree, brown sugar 
and stock and cook over high heat, stirring occasionally, until reduced 
by half. 
strain into a clean pot, add the blackberries and cook over medium heat 
until the blackberries are soft, using the back of a fork, gently crush 
the blackberries. season with salt, to taste. 
venison: whisk together the gin, port, red wine, thyme and juniper 
berries in a medium shallow baking dish. add the venison and turn to 
coat. marinate at room temperature for 20 minutes. remove from 
marinade and pat dry. 
heat olive oil in a large saute pan over high heat. season the venison 
with salt and pepper and cook on 1 side until golden brown, about 3 to 4 
minutes. turn over, reduce heat to medium and continue cooking for 3 to 
4 minutes. 
sweet potato-toasted pine nut polenta: brush a little oil on a baking 
sheet and set aside. 
heat 1 tablespoon of olive oil in a medium saucepan over medium heat. 
add onions and garlic and cook until soft. add stock or water plus 
salt, increase heat to high and bring to a boil. slowly whisk in the 
cornmeal with a wire whisk. once all of the cornmeal is whisked in turn 
the heat to low and continue cooking, mixing with a wooden spoon, until 
the mixture begins to pull away from the sides of the pan. 
stir in the mashed sweet potato and butter and mix until combined. stir 
the pine nuts into the mixture, season with salt and pepper and pour the 
mixture into the prepared baking sheet. cover the top with plastic wrap 
and refrigerate until firm and chilled. 
remove from the refrigerator and cut into triangles, circles or squares. 
heat oil in a large saute pan, season the polenta slices with salt and 
pepper and saute on both sides until golden brown. 
this recipe yields 4 servings. 
formatted by joe comiskey - 
(ID: 5704) Mirror: Mon, Oct 18, 2004

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