Venison Recipe
Truffle Pavé, Shiitake, Pearl Onion, Huckleberry, Pistachio
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Venison
Preheat the oven to 400°F (200°C). Season the venison loin with salt, black pepper, and truffle oil. Sear in a hot skillet with 1 tablespoon of butter until browned on all sides, about 3-4 minutes.
- 2
Roast the Venison
Transfer the seared venison to the oven and roast for 15-20 minutes or until it reaches your desired doneness (medium-rare is recommended). Let it rest for 10 minutes before slicing.
- 3
Sauté the Vegetables
In the same skillet, add the remaining tablespoon of butter and sauté the shiitake mushrooms and pearl onions until tender and golden brown, about 5-7 minutes. Add fresh thyme and cook for an additional minute.
- 4
Prepare Huckleberry Sauce
In a small saucepan, combine huckleberries with a splash of water and cook over medium heat until they break down and become saucy, about 5-10 minutes. Add salt to taste.
- 5
Plate the Dish
Slice the venison and arrange it on plates. Top with sautéed shiitake and pearl onions, drizzle with huckleberry sauce, and sprinkle with chopped pistachios.