Coriander-Crusted Venison with Spice Glazed Sweet Potato
Serves: 4
Ingredients
Spice-Glazed Sweet Potato:
- 4 tablespoons butter
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cumin
- 2 sweet potatoes
- salt and cayenne pepper
- 2 cups fava beans
- 20 to 30 asparagus spears
- 4 6-ounce boneless venison loin steaks
- 2 teaspoons cracked white peppercorns
- 4-1/2 teaspoons cracked coriander seeds
- 5 allspice berries, crushed
- 1 cinnamon stick
- 2 cups Pinot Noir wine
- 1 cup squab, venison or beef glace (stock reduction)
- butter
- kosher salt
- fresh cilantro (for garnish)
Directions
Spice-Glazed Sweet Potato:
- Preheat Oster® toaster oven to 400°.
- Melt butter and mix in spices (salt and pepper to taste). Set aside.
- Clean skin of sweet potatoes.
- Cut potatoes in half lengthwise and bake for 15 minutes.
- Brush with butter-spice mixture and continue baking until cooked through, brushing with additional butter if desired.
- Sear venison to medium-rare and slice into medallions.
- Reheat fava beans and asparagus.
- On each plate, place venison medallions, spiced-glazed sweet potato, asparagus and fava beans.
- Drizzle with sauce. Garnish with fresh cilantro.
- Blanch separately in boiling water for 1minutes.
- Cool in ice bath. Reserve.
- Roll venison in pepper and 4 teaspoons of the cracked coriander seeds.
- For sauce, add allspice, cinnamon and the remaining 1/2 teaspoon of coriander seeds to wine and reduce by 90 percent.
- Add glace and reduce by half.
- Finish with butter and salt.
