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Cranberry-Lemongrass Sauce
Seared Duck Breast with Yam
Ravioli
Venison Carpaccio with Cranberry Salad Frisee
Double Thick Pork Glazed Pork Chops
Eric Ripert's Hamachi
Tandoori with Pickled Cucumber Salad
WINE NOTES
J.M. Raffault Chinon 2005: A rose that has
a dry style, with peachy fruit. Well-balanced.
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Venison Carpaccio
with Cranberry Salad Frisee
Serves 4
- 1 venison tenderloin, cleaned
- 1 1/2 cups finely crushed coriander seed
- 1 small head frisee, cored, rinsed, spun
dry
- 1/4 cup Cranberry-Lemongrass Sauce
- 1/4 cup pine nuts, toasted
- Grapeseed or canola oil
- Kosher salt and freshly ground black
pepper
Season venison with kosher salt and freshly ground black pepper.
Place coriander on a plate and roll tenderloin in it to coat. In a
hot saute pan coated lightly with oil over high heat, sear venison
on all sides, taking care not to cook venison through. You want just
the outer edges of the tenderloin to be lightly cooked and the
interior raw. Place tenderloin in fridge and chill until firm and
very cold, at least 1 hour. Remove venison from fridge and place on
cutting board. With a very sharp knife, slice venison into 1-inch
medallions and place medallions on a flat surface between two pieces
of plastic wrap. With a meat pounder or rolling pin, pound
medallions into paper-thin slices. Gently remove top layer of
plastic wrap place your serving plate over the carpaccio. Invert the
plate and release carpaccio from plastic wrap. The carpaccio is very
delicate, so do this slowly, careful not to tear the slices.
Meanwhile, in a small saute pan, warm Cranberry-Lemongrass Sauce.
Add warm Cranberry-Lemongrass Sauce to a salad bowl of frisee and
fold in pine nuts, reserving some for garnish. Season with kosher
salt and freshly ground black pepper to taste. Place salad on top of
carpaccio, garnish with Cranberry-Lemongrass Sauce and pine nuts.
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