3 Tbsp unsalted butter
1½ lbs cremini mushrooms, cleaned, stemmed, diced
¼ cup minced shallots
2 Tbsp minced garlic
1 cup red wine
½ cup heavy whipping cream
2 Tbsp flat leaf parsley, finely minced
Salt and black pepper
You’ll want to start the duxelle first. It takes about 45 minutes of cooking time, which will give you time to prepare the rest of the meal. Heat the butter in a large sauté pan over medium heat. When the butter is hot, add the shallots and garlic. Cook until translucent, and then add your mushrooms. Cook them until all their water has evaporated, about 35 minutes. Add the red wine and reduce until it’s a glaze. Next, add the cream and bring it to a simmer. Add the parsley and season with salt and pepper.
1 cup carrots, diced
1 cup daikon radish, diced
1 cup cauliflower florets
1 cup fennel, diced
2 cups apple cider vinegar
2 cups water
1 star anise
2 juniper berries
Pinch of salt and sugar
These pickles are pretty quick to make, most of the time spent on them should be used to make uniformly shaped and sized vegetables. This will add a refined look to the plate and also make the pickles evenly pickled. This step can be done up to two weeks in advance. To make the pickles bring the vinegar, water, spices, salt and sugar to a boil in a high-walled saucepan. Add the minced vegetables and bring to a boil once again. Once it comes to a boil, pull it off the heat and let the pickled vegetables cool in the pickling liquid for at least 25 minutes or they can be stored in the fridge in the pickling liquid.
Porcini encrusted Venison Loin
10 dried slices of porcini mushrooms, finely ground in
a spice grinder
1 cleaned venison loin split into four steaks
½ cup of porcini powder
Grape seed oil
To make porcini powder, take one or two handfuls of dried porcini mushrooms and run them through a spice grinder. Set aside. Generously season the venison steaks with salt and then coat them with porcini powder. Place a cast iron pan on high heat on the stovetop. When it’s smoking hot, add enough grape seed oil to coat the bottom of the pan. Carefully place the venison steaks in the pan making sure to get a good sear on all sides, cooking until its around 125°F in the center. Pull off the heat and let rest for six minutes before slicing. Serve atop a portion of duxelle.
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For more locally based food ideas, flavor combinations, and recipes follow @jon_wipfli on Instagram. Jon also offers cooking classes, private dinners, and catering services. For more information, visit theminnesotaspoon.com.
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