Venison Medallions with Roasted Endive

Silver Fern Cervena leg meat is exceptionally tender and flavorful and can be seared, then roasted the same way you would a rack or tenderloin with similarly delicious results. Here we’ve paired it with bitter roasted endive and fruity, tangy balsamic glazed grapes.

Drink Pairings: Amarone or Valpolicella Wine

Ingredients Serves: 2-4

  • 1 pound of Venison Denver Leg
  • 3 C Black Grapes
  • 6 Endives
  • 1 T Butter
  • 1 1/2 t Salt
  • 1 C Chicken Stock
  • 1/4C + 1 T Balsamic Vinegar
  • 1 t Chopped Thyme, plus extra for garnish
  • Safflower, Grapeseed or Canola Oil
  • Finishing Salt

Instructions

1

Preheat your oven to 400 degrees.

2

Cut the endives in half and put them in an oven-safe frying pan with the cut side down.

3

Add the chicken stock, butter, teaspoon of salt and tablespoon of balsamic vinegar to the pan.

4

Cover the pan & put it in the oven for thirty minutes.

5

Remove the cover and return the pan to the stove, continuing to roast the endives for thirty more minutes, until the liquid has evaporated and they’ve browned.

6

Season the venison with salt & pepper. Oil a frying pan and get it very hot. Sear the venison on each side until it develops a browned crust, then move the pan to the oven to roast until the venison reaches your preferred doneness (125 degrees for rare, 130 for medium rare).

7

Take the venison out of the pan and put it on a clean plate. Loosely cover it with foil and let it rest for 15 minutes before slicing against the grain.

8

While the venison is resting, halve the grapes and put them in an oiled frying pan – cut side down. Cook them over medium heat until caramelized, then add the remaining quarter cup of balsamic and half teaspoon of salt.

9

Bring the balsamic to a simmer and cook it down to a syrup consistency. Add the chopped thyme.

10

Serve the venison with the endives and grapes, sprinkled with a little thyme and finishing salt.