Blueberry-Sage Sauce
Author:
Amye Melton
Ingredients
- 2 c. zinfandel
- 1½ pints blueberries, fresh or frozen, rinsed and well drained
- 2 c. brown veal demi glace
- 2 tbsp. unsalted butter
- Salt, to taste
- Juice of ½ lemon or to taste
- 2 sprigs fresh sage
Instructions
- Place Zinfandel in a medium saucepan and bring to a boil. Cook until liquid is reduced to about ½ cup.
- Add the berries, and return liquid to a simmer. Cook, stirring occasionally, for about 10 minutes or until berries are soft.
- Add demi-glace and bring the liquid to a boil. Lower heat and cook, stirring occasionally, for 10 minutes or to coat the back of a spoon.
- Strain sauce nd whisk in butter. Season with salt and lemon juice to taste. Place sage in sauce and steep for 10 to 20 minutes or until ready to use. Keep warm. Remove sage sprigs before serving.
Notes
You can find Classic French Demi-Glace in some grocery stores. The brand I used was More Than Gourmet.
Compote of Leek and Wild Mushrooms
Author:
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Ingredients
- 1 lg. leek, white part only
- 1 c. chopped assorted wild mushrooms
- ½ c. heavy cream
- Salt to taste
- Juice of ½ lemon or to taste
Instructions
- Cut leek into 2-inch sections. Cut sections into fine julienne strips.
- Combine leek strips, wild mushrooms, and cream in a medium saucepan. Bring to a boil, lower heat, and cook for about 5 minutes or until the cream has thickened.
- Remove from heat and season to taste with salt and lemon juice. Keep warm.
- Compote may be prepared several hours ahead. Keep warm or reheat gently.
- Sauce may be prepared several hours ahead. Keep warm or reheat gently if necessary.
Venison Medallions with Blueberry-Sage Sauce and Compote of Leek and Wild Mushrooms
Author:
Amye Melton
Ingredients
- 8 (3-oz.) medallions from the backstrap of venison
- Salt and pepper, to taste
- 3 tbsp. canola oil
- Blueberry-Sage Sauce (recipe follows)
- Compote of Leek and Wild Mushrooms (recipe follows)
Instructions
- Season venison with salt and pepper, to taste. Heat oil in a large cast-iron skillet over high heat. Bring oil to smoking point.
- Place medallions carefully in the pan and saute for 3 minutes, being careful not to crowd the pan. Turn and cook for another 2 minutes for medium-rare. Repeat as needed to brown all fillets.
- Spoon Blueberry-Sage Sauce over the bottom of each dinner plate Place with 2 medallions in the center of each plate and nestle a small mound of Compote of Leek and Wild Mushrooms above the medallions. Serve immediately.