Pan Roasted Venison, Stilton Braised Endive, Blueberry Gastrique


Presented by Michael Adams, The Farmhouse – Emmaus, PA

Ingredients

  • venison loin (sliced)
  • 1/4 cup olive oil
  • 1/4 tsp. sage
  • salt and pepper
  • 1/2 cup Stilton bleu cheese (softened)

Endive:

  • 1/2 white wine
  • 1/4 tsp. thyme
  • salt and pepper

Blueberry Gastrique

  • 1/4 cup blueberries
  • 2 T. sherry vinegar
  • 2 T. sugar
  • 1/2 cup beef stock

Instructions

Preparation:

Marinate venison with sage, salt and pepper, and olive oil; place Stilton cheese between layers of venison; sear in hot skillet on both sides for six minutes. Braise endive over low heat in covered plan with white wine, thyme, salt and pepper, for eight minutes.

For Gastrique:

Place sugar in hot pan; add vinegar, blueberries and beef stock; reduce till berries are softened to sauce consistency.

Plate venison and endive. Spoon blueberry gastrique onto venison.