New Zealand Red Deer
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Credit: Chuck Schommer, Chef, Buck’s T-4, Big Sky, Montana
The National Culinary Review, November/December 2014
Ingredients
3 shallots, minced
¼ cup sugar
1 garlic clove, chopped
16 oz. port wine
½ cup chopped fresh thyme, divided
4 T. whole butter, cubed
4 (5 oz.) red deer loins
Salt and pepper
Instructions
1. Add shallots to saute pan; add sugar. Allow mixture to caramelize over low heat. Add garlic and port wine; add ¼ cup thyme. Reduce mixture until syrupy consistency, or about 4 oz. remains. Whisk in cold butter, 1 piece at a time, until emulsified. Press through fine strainer; reserve.
2. Season deer with salt, pepper and remaining chopped thyme. Sear both sides in hot saute pan to medium-rare, about 3 minutes per side. (Do not exceed medium. Meat will become chewy and take on strong game flavor.) Slice; fan on bed of port wine sauce.
Yield
4 servings
Tags
Game, Main Dish, The National Culinary Review
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