Pan Roasted Venison Loin
Fondant Potatoes ~ Sauteed Summer Squashes
Vintage Port Reduction
Searing venison in clarified butter
tossing in aromats
and deglazing with cognac
is an amazingly elegant direction to go in
with this incredibly robust meaty game.
Serving these medallions alongside texturally creamy herbed potatoes,
and a zesty relish of summer squashes, red onions,
and peppers topped with
the yolk of a quail egg;
it seems only benefiting
to place them all together
on a deep rich buttery vintage port reduction, doesn’t it?
The spicy crisp of the black pepper tuile adds a refined excitement as well as
a trellis for the pea shoot.
Patrick O'Toole 