TABELIAAUTHENTIC RECIPE
Noisettes de Chevreuil Sauce Grand VeneurVenison Medallions with Grand Veneur Sauce
Thick venison loin medallions are seared and served with a sauce of red wine, vinegar and redcurrant jelly. Reduction balances the sauce’s acidity and fruit character, while the meat is thoroughly cooked to the center according to this home-cooking standard.
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Ingredients (2 servings)
- Trimmed venison loinFrom an approved meat-processing facility. Thaw frozen meat in the refrigerator400 g
- Shallot40 g
- Carrot30 g
- Red wine200 ml
- Red wine vinegar20 ml
- Unsalted veal stockIf using concentrate, this is the amount diluted to the specified strength250 ml
- Redcurrant jelly20 g
- Cream30 ml
- Unsalted butter5 g for the vegetables, 10 g for the meat and 10 g to finish25 g
- Vegetable oil10 ml
- Thyme1 piece
- Bay leaf1 piece
- Black pepper0.5 g for the sauce and 0.5 g for the meat1 g
- Salt3 g
Method
Prepare the meat and sauce aromatics
- 1 Cut 400 g venison loin into medallions 3 cm thick, pat dry and return to the refrigerator.
- 2 Peel 40 g shallot and 30 g carrot and cut into 5 mm dice.
- 3 Coarsely crush 0.5 g black pepper.
Ready when
Proceed when the meat is evenly thick and the aromatics are finely chopped.
Reduce the wine and aromatics
- 1 Melt 5 g butter in a small saucepan over low heat and sauté the shallot and carrot for 5 minutes.
- 2 Add 200 ml red wine, 20 ml vinegar, 1 thyme sprig, 1 bay leaf and 0.5 g crushed black pepper. Reduce over medium heat to about 1/3 of the liquid volume.
Ready when
Proceed when the sharp alcohol smell has gone and about 70 ml liquid remains.
Add body to the sauce with stock
- 1 MeanwhileWhile the sauce simmers, preheat the oven to 160°C.
- 2 Add 250 ml veal stock and simmer over medium-low heat for 10–15 minutes.
- 3 Strain into another small saucepan and reduce to about 150 ml liquid.
- 4 Add 20 g redcurrant jelly and 30 ml cream, simmer over low heat for 2 minutes and turn off the heat.
Ready when
Proceed when the sauce lightly coats the back of a spoon and its acidity does not stand out on its own.
Sear the venison and cook through
- 1 Season the venison with 3 g salt and the remaining 0.5 g black pepper.
- 2 Heat 10 ml vegetable oil in an ovenproof frying pan over medium-high heat and brown the meat for 1–2 minutes on each side.
- 3 Reduce the heat to medium, add 10 g butter and baste the meat with the foaming fat.
- 4 Transfer the pan to the 160°C oven and begin checking with a clean probe thermometer after 5 minutes. Once the center reaches 75°C or above, continue cooking for at least 1 minute.
- 5 Transfer the meat to a warm plate, cover loosely with aluminum foil and rest for 5 minutes.
Ready when
Proceed when the center has been held at 75°C or above for at least 1 minute and the surface is well browned.
Caution
Do not judge the doneness of game solely by its interior color or surface browning.
Emulsify the sauce and serve with the meat
- 1 Warm the sauce over low heat and add the juices from the rested meat.
- 2 Turn off the heat and swirl in 10 g cold butter in small additions.
- 3 Divide the meat evenly between 2 warm plates and pour half the sauce around the meat on each.
Ready when
It is ready when the sauce has a smooth sheen without oil floating on top.
About this dish
The sauce known as grand veneur is associated with traditional French game cookery. Served with small venison medallions, it makes a main course suited to autumn and winter tables.
This version uses venison sold for food in Japan, taking French culinary pairings as its foundation. It is a dish for dinner with family or guests, where the presence of a single plate matters more than quantity.
Bring the full course home next weekend.
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