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Crusted Venison with Glazed Sweet Potato




Source of Recipe


from link below


Recipe Link: http://www.oster.com/recipedetail.asp?id=67

List of Ingredients




Coriander Crusted Venison with Spice Glazed Sweet Potato

Recipes Main Courses

Venison:
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)

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

Vegetables:
2 cups fava beans
20 to 30 asparagus spears


Cooking Instructions:
Venison:
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.


Spice-Glazed Sweet Potato:
Preheat Oster® toaster oven to 400 degrees.
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.


Vegetables:
Blanch separately in boiling water for 1minutes.
Cool in ice bath. Reserve.


To Serve:
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.
Makes 4 servings.


Recipe