The gremolata used in this dish is an unusual one, combining preserved lemon (instead of fresh) and black trumpets with more typical parsley. One taste though, and you’ll be looking for other dishes to add it to (perhaps venison osso bucco?).
Ingredients Serves: 4
- 1 Venison Tenderloin
- 1 ounce Dried Black Trumpet Mushrooms
- 6 cups Water
- 2 T minced Preserved Lemon
- 3 T minced Italian Parsley
- 1 T Peppery Extra Virgin Olive Oil
- 1 head Cauliflower
- 1 + 1 T High Heat Cooking Oil (Canola, Safflower or Grapeseed)
- 1 T Unsalted Butter
- 1 t freshly ground Black Pepper
- 1 + ½ t Salt
- Loaf of Artisanal Bread
Use the stove or microwave to get the water very hot (but not quite boiling). Pour it over the mushrooms and weight them down with a plate so they stay below the surface.
Soak the mushrooms until tender (15-30 minutes), then remove them from the water.
Set your oven to 350 degrees. Mix together the black pepper and ½ teaspoon of salt in a small bowl.
Cut the cauliflower into approximately equal-sized florets and place them in a sauce pot. Cover them with most of the mushroom rehydrating liquid (leave the last cup, with any collected sediment, behind).
Add water as necessary to cover the cauliflower by at least an inch. Bring to a simmer and cook until the cauliflower has become tender, but isn’t falling apart.
Dry the mushrooms with a towel, then put them in a hot frying pan oiled with 1 tablespoon of the high heat oil. Sprinkle the mushrooms with 1 teaspoon of the salt, give them a quick stir to coat them with the salt and oil, then leave them be.
Once they’ve caramelized and their moisture has evaporated, they should be smelling wonderful. Remove them from the pan and set them side to cool.
Rub the venison loin with the salt & pepper mixture. Heat the remaining tablespoon of high heat oil in an oven-safe frying pan or skillet.
Sear the venison tenderloin on all sides until it develops a brown crust, then move the pan to the oven and roast until it reaches an internal temperature of 130 degrees.
Remove the pan from the oven and the tenderloin from the pan. Put the venison on a plate, loosely covered with foil, to rest for 10-15 minutes.
While the venison is resting, use a blender to puree the cauliflower with the butter and some of the simmering liquid (add one or two tablespoons at a time until it reaches the right consistency). Taste & season as necessary.
Make the gremolata: chop the mushrooms and mix them with the parsley, extra virgin olive oil and preserved lemon. Taste and add salt and pepper if necessary.
Thinly slice the bread and toast it in the oven or a toaster oven. Spread cauliflower puree on each piece, top it with thin slices of the venison, then a teaspoon of the gremolata. Serve.