Episode 256 - Blackberry Sauce Over Venison Medallions скачать в хорошем качестве

Episode 256 - Blackberry Sauce Over Venison Medallions

A lot of times the secret to a great dish is just to have the right sauce to put over a simple, but quality, ingredient. Today I will be making a blackberry sauce. I am going to serve it over venison medallions, but it would go very nicely over any game meat or game bird. The sauce has a number of ingredients, but it still comes together pretty easily. • 1 tblsp butter • 1 cup fresh blackberries • 2 sprigs fresh rosemary • 4 or so fresh sage leaves • ~1 tblsp Meyer lemon juice • 1/4 cup kirshwasser (cherry brandy) • A few grinds of black pepper • Large pinch of salt • 1/4 cup heavy cream Melt the butter in a pan and add all of the ingredients except the cream. Cook until the blackberries are totally soft. Once done, pour into a tamis and push it through into a bowl. This removes the blackberry seeds, herb stems and leaves, and will give you a nice smooth sauce. Wipe out the pan and return the sauce. Bring it to a simmer and thicken it. Then finish with the cream, which will make it super smooth and counter the acidity, and you are done. Let’s talk about variations. Here are just a few ideas. • You can use less cream or no cream. Donna tasted it with no cream and said she would prefer it that way. The best approach is to taste it without the cream, and then if you want add cream a little at a time until you get the sauce the way you want it. • Use regular lemon juice instead of Meyer lemon • Cognac (or gin or whatever) instead of kirshwasser. • Add some thyme. As to the venison, just salt and pepper. Some oil in a very hot pan (the oil should be shimmering and thinking of smoking). Sear the venison about 30 seconds per side – you want great caramelization very quickly so that it stays rare in the middle. Otherwise, it will become dry and chewy. Remember, the sauce is the star, and the meat is the vehicle. Enjoy.