Sauteed Venison and Blueberry Sauce, Papparadelle In Sage Cream Sauce, Onion Compote with Mushrooms, Paprika Tofu

Presented by Jerome Bacle, Chef de Cuisine at Le Bec Fin, Philadelphia, PA


  • venison tenderloin (1 lb. sliced)
  • 1 T. olive oil
  • 1/4 cup blueberries
  • 2 shallots (chopped)
  • 1 clove garlic (minced)
  • 1/4 tsp. thyme
  • 1.4 cup red wine
  • 2 T. champagne vinegar
  • 1/2 cup beef stock
  • 1 T. each butter and flour
  • salt and pepper

Onion Compote:

  • 1 red onion (sliced in 1/4 rings)
  • 1 T. olive oil
  • 1/4 cup mushrooms (sliced)

Paprika Tofu:

  • 2 oz. tofu (in 1/4 inch slices)
  • 2 T. olive oil
  • 1/2 tsp. paprika


Sauté venison in olive oil until cooked lightly through. Deglaze pan with red wine, vinegar and stock; add shallots, garlic and thyme; reduce for two - three minutes and gradually add Beurre Manier (equal parts butter and flour, kneaded together) to slightly thicken and finish sauce.

Onion compote: Caramelize (sauté slowly until light brown in color) sliced onion in olive oil; add mushrooms cook for three minutes.
Tofu: Sear slices briefly in olive oil and paprika.

Place onion compote on plate and arrange venison on top. Spoon blueberry sauce on meat. Place a few tofu slices on either side of venison and onion compote