Venison with Cherry Gastrique

SAVORY

Apr 13

Swiss Chard, Piquillo Peppers, Red Radish, and Toasted Barley

Chef Matt Bolus of The 404 Kitchen | Nashville
Yield: 4 servings

INGREDIENTS:

Venison:
2 tablespoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon demerara sugar
Four 6-ounce pieces Cervena venison Denver leg
2 sprigs rosemary
12 sprigs thyme
4 fresh bay leaves
4 tablespoons butter
2 cups cherry juice

Gastrique:
¼ cup red wine vinegar, plus more for seasoning
¼ cup demerara sugar
1 cup cherries, pitted and halved
Salt
Black pepper

Fricassee:
2 bunches Swiss chard, stemmed and cut into 1-inch pieces
1 bunch red radish, cut into matchsticks
2 piquillo peppers, roasted then julienned
1 cup roasted barley, cooked
Kosher salt
Black pepper

To Assemble and Serve:
2 tablespoons grapeseed oil
Kosher salt
Black pepper
Flake salt

METHOD:

For the Venison:
In a small bowl, mix to combine salt, pepper, garlic, and sugar. Season venison with seasoning mixture. Place venison on a cooling rack, uncovered, and refrigerate 8 hours (or overnight). The following day, heat the water bath of an immersion circulator to 129°F. In a vacuum bag, add seasoned venison, herbs, butter, and cherry juice. Seal. Cook sous vide 3 hours. Remove venison from vacuum bags and place on a resting rack. Strain and reserve cooking liquid. Refrigerate venison until needed.

For the Gastrique:
In a saucepan over high heat, add vinegar, sugar, cherries, and reserved Venison cooking liquid. Bring to a boil. Reduce heat and bring sauce to a heavy simmer. Simmer, stirring frequently and skimming any skum that rises to the surface, until the sauce has thickened and reduced by half. Season with salt, pepper, and more vinegar as needed. Keep warm.

For the Fricassee:
In a large bowl, mix to combine the Swiss chard, radishes, piquillo peppers, and barley. Season with salt and pepper.

To Assemble and Serve:
In a sauté pan over medium-high flame, heat oil. Add Venison and sear until well-caramelized on both sides. Let rest 5 to 10 minutes. Meanwhile, add 2 to 4 tablespoons Gastrique to the Fricassee. Toss well to evenly coat and slightly wilt the greens. Season with salt and pepper. In the center of 4 serving plates place roughly 1 cup Fricassee. Slice each Venison piece against the grain into 7 equal slices. Shingle the slices over the Fricassee. Spoon the Gastrique around the plates, placing cherry halves on each side of the Venison. Drizzle the Venison with more Gastrique and cherries if desired. Finish the Venison with a sprinkle of flake salt.

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