Ohhh, Deer
 
Pan-Roasted Venison

Liam LaCivita
Executive chef, The Liberty Tavern

Liberty Tavern toque Liam LaCivita cites brother Christopher’s annual post-Christmas game dinner as the impetus behind this wilderness feast. “The ingredients are strictly Virginian and represent the ‘terroir’ of the venison,” asserts LaCivita, adding that seasonal complements like braised kale or a savory peanut and cornmeal pudding only enhance the regional character.

Photography by James Kim

PREP TIME: 5 MIN. COOK TIME: 15 MIN. SERVES 4

INGREDIENTS
Apple mostarda
6 orchard apples
1 tablespoon dry mustard
3/4 cup sugar
1 1/2 cup apple cider vinegar
1 teaspoon fresh grated nutmeg
Salt

Medium dice apples, skin on. In a non-reactive saucepan combine sugar, salt, mustard, nutmeg and vinegar. Cook over med-high heat for 3 minutes; add apples. Cook apples, stirring occasionally until tender (about 15 minutes). Remove from heat and let cool.

Ham Hock Jus (yields 1 quart)
Steep one smoked ham hock in 1 quart of chicken stock with rosemary and 3/4 cup wildflower honey. Let simmer for 15 minutes; strain.

Pan-Roasted Venison
Clean whole venison tenderloin and cut into 4, 6-ounce portions. Season with salt and pepper.

PREPARATION
In a large skillet heat 2 tablespoons vegetable oil until hot. Gently introduce venison and sear on all sides. Remove venison and let rest for 5 minutes (to serve medium rare).

In same saucepan add 2 cups of smoked ham hock jus, reduce and add 1 tablespoon butter to finish sauce.

Pour ham hock sauce around and place apple mostarda next to finished venison.

(January 2008)