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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
Main Courses, Season 4
Venison Loin with Squash
Venison Loin with Squash
Prep Time: one hour
Serves: 4-5
Directions:
Juniper Dust:
Toast spices and mix together.
Butternut Squash:
Season squash with honey, olive oil and herbs. Roast in 350 degree oven for 15 minutes until slightly firm. Remove and cool.
Berry Reduction:
Sweat shallots then add balsamic vinegar; reduce by half. Add port wine. Sachet spices and herbs then add to reduction. Add berries cooked down by half. Puree and strain, add salt and pepper.
Gin-Creme Fraiche:
Combine all ingredients and whisk.
Venison Skewer:
Skew squash, then venison. Heat cast iron pan upside down, then just before searing, season venison skewer with juniper dust and sear on side. Dot berry reduction on venison then add creme fraiche to squash.
Ingredients:
Juniper Dust:
1/4 cup black peppercorns
1/4 cup juniper berries
1/2 cup salt
Butternut Squash:
1 piece butternut squash, medium dice
4T honey
3T olive oil
3 sprigs thyme, whole
1 sprig sage, whole
Berry Reduction:
3 pieces shallots, sliced
1/4 cup balsamic vinegar
1 bottle port wine
2 pieces cloves
1 bunch thyme
1 bunch parsley stems
3 pieces black peppercorns
2 pieces star anise
2 pieces juniper berries
Salt and pepper to taste
Gin-Creme Fraiche:
4 cups creme fraiche
1/2 cup gin
2T salt and pepper
Venison Skewer:
1 lb venison, medium diced
