Thursday, March 16, 2017

Venison Tenderloin Schnitzel with Sherry Confetti Pepper Glacé Viande, Rösti and Sunny Eggs

     A Gourmet Swiss Style Venison Breakfast Entrée!
     There are relatively few venison breakfast recipes on the internet or in book form.  Venison Sausage is just about the only breakfast offering.  Venison is a good choice of breakfast meat, because it is lean and nearly fat free.  When an organic high protein meat is combined with long acting carbohydrates, eggs, a small proportion of lipids and vegetable nutrients, the breakfast meal will provide strength and long lasting energy for outdoor activites on a chilly day in the mountains.  This nutritional goal is what hunting lodge cuisine is all about!
     European countries are great sources for classic wild game recipes.  Austrian Schnitzel is a popular method of preparing tender cuts of wild game in the Alps region.  Fried egg garnishes for wild game date back to the late 1700's and this combination is perfect for breakfast.  Rösti Potatoes are a popular Swiss breakfast item, especially when the weather is cold.  Sherry flavored sauces add warmth on a cold day.  Sherry flavors the Confetti Pepper Glacé Viande in today's recipe.  Glacé Viande was originally made with wild game meat and bones over 400 years ago, so it is a perfect choice for a Venison Schnitzel sauce.  Confetti Peppers are multi color tiny sweet bell peppers and they have an agreeable mild sweet pepper flavor.  It may be difficult to imagine how good this sauce tastes with the Venison Schnitzel and eggs, but one taste is all it takes to agree.
     Glacé Viande:
     This recipe yields about 2 to 2 1/2 cups of glacé viande.  A little glacé viande goes a long way!
     Step 1:  Place 4 pounds of veal bones, lamb bones, beef bones, pork bones and lean meat scraps in a roasting pan.
     Add 5 ounces of tomato paste.
     Add 8 to 10 ounces of rustic un-peeled mirepoix of carrot, celery and onion.
     Stir the mixture together.
     Step 2:  Roast the mixture in a 350ºF oven, till the bones and vegetables caramelize to a deep brown color.  (Stir the ingredients occasionally.)
     Step 3:  Place the roasted bones and mirepoix in a stock pot.
     Deglaze the roast pan with water and add the jus to the stock pot.
     Step 4:  Cover the bones with 2 " of extra water. 
     Bring to a gentle boil over medium high heat.
     Step 5:  Reduce the temperature to low heat 
     Simmer for 4 hours.
     Add water occasionally to cover the bones.
     Occasionally skim off any fat and impurities from the surface.
     Step 6:  Remove most of the bones from the pot and discard them.  
     Pour the stock through a fine mesh strainer into a second pot.
     Discard the bones and vegetables.
     Skim off all of the grease that floats to the top.
     Step 7:  Place the pot over medium/medium low heat.
     Simmer the meat stock, till the volume reduces by a little more than half.
     The glacé viande should be able to glaze the back of a spoon with a thin coating.
     Step 8:  Remove the pot from the heat and cool the sauce to room temperature.
     Place the sauce in a container and chill till it is needed.  
     *Glacé Viande can also be frozen in portions for later use.  When the thin Glacé Viande is used in recipes, it will be reduced to a slightly thicker consistency.

     Potato Rösti:
     This recipe yields 2 petite Rösti.  (1 portion)
     The lightly blanched potato mixture must be cooked shortly after grating or it will oxidize and discolor.      
     Step 1:  Place a sauce pot of water over medium high heat.
     Bring the water to a boil.
     Step 2:  Select a large 8 ounce russet potato.
     Peel the potato.
     Place the potato in the pot of boiling water.
     Blanch the potato for 4 or 5 minutes, so the surface is still firm and the center just starts to heat up.
     Step 3:  Remove the potato from the hot water.
     Let the potato cool till it can be handled with bare hands.
     Step 4:  Grate the hard blanched potato into a mixing bowl.
     Add 1 1/2 tablespoons of finely chopped onion.
     Add 1/4 teaspoon of minced garlic.
     Add 1 pinch of Herbs de Provence.
     Add 2 pinches of minced Italian Parsley
     Add 2 pinches of sea salt and black pepper.
     Mix the ingredients together.
     Step 5:  Heat a wide non-stick sauté pan over medium heat.
     Add 1 tablespoon of olive oil.
     Add 1 tablespoon of unsalted butter.
     Place 2 stainless steel ring molds in the pan.  (3 1/2" to 4" diameter ring molds)
     Divide the Rösti mixture into 2 equal size portions.
     Place the 2 Rösti portion in the 2 ring molds.
     Use a spoon to press the Rösti mixture flat and even inside each ring mold.
     Remove the ring molds.
     Step 6:  Sauté till the bottom half of the Rösti are light golden brown and crispy.
     Step 7:  Use a spatual to flip the 2 Rösti.
     *If the Rösti is damaged or it falls apart, it is okay.  Just use a spatula to pack the Rösti back into a petite pancake shape!
     Briefly sauté the second side of the Rösti for 30 seconds.
     Step 8:  Remove the pan from the heat.
     Place the pan in a 350ºF oven.
     Bake till the Rösti Potatoes are fully cooked and golden brown.
     Step 9:  Remove the pan from the oven.
     Keep the 2 petite Rösti warm on a stove top.
     Sherry Confetti Pepper Glacé Viande: 
     This recipe yields about 1/3 cup.  (1 generous portion)
     The proportion of Confetti Peppers should be relatively high in this sauce.  Confetti Peppers are colorful tiny sweet bell peppers.
     *This sauce can be made while the Rösti finish baking!  
     Step 1:  Heat a small sauce pot over medium/medium low heat.
     Add 2 teaspoons of unsalted butter.
     Add 1/3 cup of small chopped mixed Red, Orange and Yellow Sweet Confetti Peppers.
     Add 1 pinch of sea salt and white pepper.
     Sauté till the peppers start to become tender.  (Try not to brown the peppers!)
     Step 2:  Add 3/4 cup of sherry.
     Add 1/4 cup of thin Glacé Viande.
     Bring the sauce to a gentle boil.
     Step 3:  Reduce the temperature to low heat.
     Gently simmer and reduce till the sauce is a thin consistency that can easily glaze the back of a spoon.  The finished volume should be a little more than 1/3 cup.
     Step 4:  Remove the pot from the heat.
     Place the Sherry Confetti Pepper Glacé Viande in a ceramic cup.
     Keep the sauce cup warm on a stove top or in a 135ºF bain marie.  
     Venison Tenderloin Schnitzel:
     This recipe yields 2 petite Schnitzel.  (1 portion)
     There are two sections that are called tenderloin on deer.  The true tenderloin is small and it runs from the hip toward the ribs.  The back straps from either side of the spin are also called tenderloin.  Deer only use the back strap muscle section for jumping, so the back straps are as lean and tender as the tenderloin section.  A Deer Back Strap was used to make the Schnitzel in today's recipe.  
     Step 1:  Cut 2 medallions of venison tenderloin (or backstrap tenderloin) that weigh about 2 1/2 ounces apiece.
     Use a meat mallet to gently pound the medallions flat and thin.
     Step 2:  Lightly season the venison with sea salt and black pepper.
     Dredge the venison cutlets in flour.
     Dip the cutlets in egg wash (or buttermilk).
     Dredge the egg dipped medallion cutlets in plain fine French bread crumbs.
     Step 3:  Heat a wide cast iron skillet over medium heat.
     Add 3 tablespoons of rendered duck fat or lard.
     Add enough vegetable oil, so the fat and oil is 1/4" deep in the pan.
     Adjust the temperature so the frying medium is 350ºF.
     Step 4:  Place the breaded venison cutlets side by side in the hot oil.
     Pan fry the cutlets till they are crispy golden brown on both sides.  (Try to only flip the cutlets one time.)
     Step 5:  Remove the 2 Venison Schnitzel from the pan.
     Place the venison schnitzel on a wire screen roasting rack over a drip pan to drain off any excess oil.
     Keep the Venison Schnitzel warm on a stove top.
     Venison Tenderloin Schnitzel with Sherry Confetti Pepper Glacé Viande, Rösti and Sunny Eggs:
     This recipe yields 1 hearty entrée.
     The eggs can be cooked any style that is preferred.  Sunny Side Up looks best!
     Step 1:  Heat a non-stick sauté pan over medium low heat.
     Add 2 teaspoons of unsalted butter.
     Add 2 large eggs.
     Cook the eggs sunny side up.
     Remove the pan from the heat.
     Step 2:  Place the 2 Rösti on the back half of a large plate.
     Place the 2 Venison Schnitzel on the front half of the plate, so they lean against the Rösti.
     Step 3:  Spoon a generous amount of the Sherry Confetti Pepper Glacé Viande over the Venison Schnitzel and onto the plate.  (About 1/3 cup.)
     Step 4:  Use a rubber spatula to separate the 2 Sunny Side Up Eggs in the pan.
     Place 1 Sunny Egg on each Venison Schnitzel.
     Garnish the plate with an Italian Parsley sprig.
     This Swiss style Venison Schnitzel breakfast entrée is a modern classic that will please guests! 

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