Venison Steaks in Sweet & Sour Sauce

A neighbor went hunting and gave me a few venison steaks. I’ve never cooked venison before, so of course I turned to Jacques Pépin to provide the perfect recipe. No need to soak in milk as I’ve read elsewhere to remove a “gamey” taste. His procedure and ingredients made this a memorable and delicious meal. Serve with a simple side of sweet potatoes (Jacques’ recipe also included below) and asparagus, prosciutto and brie puff pastry bites. Serves 4.

Recipe

1-1/2 lbs. venison tenderloin, cut into 4 steaks
1 tsp. olive oil
1 tsp. fresh thyme, chopped
1 T. ketchup
1 T. currant jelly (or seedless raspberry jam)
2 tsp. soy sauce
1/4 c. cold water
1 T. peanut oil
1 T. unsalted butter, divided
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 T. chopped shallot
2 T. red wine vinegar
2 T. red wine

Using a meat pounder, pound the steaks gently until each is about 3/4-inch thick. Rub the steaks with the oil and sprinkle with the thyme. Arrange the steaks in a single layer on a plate, cover with plastic wrap, and refrigerate for at least 1 hour before cooking. (The venison can marinate for up to 8 hours.)

Mix the ketchup, jelly, soy sauce and water together in a small bowl. Set aside.

When you are ready to cook the steaks, heat the oven to 160-degrees.

Heat the peanut oil and butter in a large heavy skillet until hot. Sprinkle the steaks with the salt and pepper, place them in the skillet, and sauté over medium-high heat for 2 to 2-1/2 minutes on each side for medium-rare. Transfer the steaks to an ovenproof plate (leaving the drippings in the pan) and keep warm in the oven while you make the sauce.

Add the shallot to the drippings and sauté for about 20 seconds. Add the vinegar and wine and cook until most of the liquid has evaporated, about 1-1/2 minutes. Add the jelly mixture and mix well, then stir in the butter. Boil for 10 seconds, and strain through a fine strainer.

Place a steak on each of four plates, coat the steaks with the sauce, and serve.

– Jacques Pépin, "Essential Pépin"

Skillet Sweet Potatoes

1 large long sweet potato (about 1 lb.), peeled and cut into 12 slices about 1/4-inch thick
1 T. unsalted butter
1 T. corn oil
1/2 c. water
1/4 tsp. salt

Arrange the sweet potato slices in a single layer in one very large or two slightly smaller nonstick skillets. Add the butter, oil, water and salt. Bring to a boil, cover and boil gently over high heat for about 5 minutes. Most of the water will have evaporated and the potatoes will be soft. Continue to cook, uncovered, over medium heat, turning, until the slices are nicely browned on both sides, about 2 additional minutes per side. Serve.

Jambalaya

What a fabulous recipe! Loads of flavor with andouille sausage, shrimp and bone-in skin-on chicken thighs — a little spice kick from cayenne pepper and perfectly cooked rice, I’ll definitely be making this again and again. As the author notes, seek out Uncle Ben’s Original (formerly Uncle Ben’s) parboiled long grain white rice, as it holds up perfectly and doesn’t get mushy. Serves 6-8.

Recipe

4 bone-in, skin-on chicken thighs, about 2 lbs.
3/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 T. vegetable oil
13 oz. Andouille sausage, sliced 1/4-inch thick
1 medium yellow onion, finely chopped
1 rib celery, finely chopped
1 red bell pepper, finely chopped
5 cloves garlic, minced
2 T. tomato paste
1-1/2 c. chicken broth
(1) 8-oz. bottle clam juice
(1) 14.5-oz. can diced tomatoes, well drained
3/4 tsp. dried thyme
1/4 tsp. cayenne pepper
2 c. converted long-grain white rice, such as Ben's Original (see above)
1 lb. extra-large shrimp (26 to 30 per pound), peeled, deveined and tails removed
3 T. fresh chopped parsley

Adjust an oven rack to the lower middle position and preheat to 350-degrees.

Season the chicken all over with the salt and pepper. Heat the oil in a large Dutch oven over medium-high heat until it shimmers. Brown the chicken on both sides, flipping once, about 8 minutes total. Transfer to a large bowl.

Add the sausage to the fat left in the pot and cook, stirring frequently, until lightly browned, about 5 minutes. Add to the bowl with the chicken.

Add the onion, celery and bell pepper to the fat in the pot and cook, stirring frequently, until softened, about 5 minutes. Add the garlic and cook 30 seconds more (do not brown). Stir in the tomato paste and cook for 1 minute more.

Add the chicken broth, clam juice, diced tomatoes, thyme and cayenne pepper. Using a wooden spoon, scrape up any brown bits from the bottom of the pot. Add the chicken and sausage back to the pot, along with any accumulated juices, and bring to a simmer. Cover and cook over medium-low heat for 20 minutes.

Add the rice and stir to combine. Cover the pot, place in the oven, and cook until the rice is tender and all of the liquid has been absorbed, about 25 minutes, gently stirring the rice once halfway through cooking.

Transfer the chicken to a cutting board. Stir the shrimp into the rice mixture, cover and continue to cook in the oven until the shrimp are opaque throughout, 5 to 7 minutes. Using two forks, pull the chicken off the bones — discard skin and bones.

Gently stir the pulled chicken and parsley into the rice. Cover and let sit until the chicken is heated through, about 5 minutes. Serve.

— Jenn Segal, onceuponachef.com

Japanese Lentil Curry

What a fun and tasty recipe from Yotam Ottolenghi! Just the right amount of spice, hearty and adaptable to any vegetables you may want to add. Everything goes in one pan (he recommends making this recipe on your camping stove!) and couldn’t be easier to make. I had never heard of Japanese curry blocks before, and I’m thrilled to be introduced to this tasty ingredient. I purchased mine on Amazon.

Recipe

4 eggs
(1) 13.5 oz. can coconut milk
2-1/2 c. water
1 pack Japanese curry block (approx. 4 oz., or 100 grams)
1 large leek, green tops discarded, cut into 1-inch rounds
1/2 lb. green beans, cut into 1” pieces
1 large russet potato, peeled and cut into 1-inch pieces
(2) 15-oz. cans cooked lentils, do not drain
crispy shallots, for garnish (optional)
sea salt

Bring a saucepan of water to a boil, add the eggs and cook for 6 minutes. Immediately drain and place in cold water. When cool enough to handle, peel the eggs gently and set aside.

In a Dutch oven add the coconut milk, water and 1 tsp. salt and bring to a boil. Lower the heat to a simmer, then crumble in the curry block, mixing until it has dissolved. Add the leek, potato, lentils and their liquid, and green beans. Simmer, partially covered, mixing often, for about 30 minutes until the curry is thick and glossy and the vegetables are cooked.

To serve, spoon the curry into bowls. Place an egg on top and cut it open so that the yolk oozes out, and sprinkle with sea salt and pepper. If using, sprinkle with crispy shallots.

— Yotam Ottolenghi

Asparagus and Ricotta Tart with Miso & Black Garlic

I’ve never had the pleasure of cooking with black garlic and what a treat! Creamy and sweet mixed with balsamic vinegar and dotted over the tart when it comes out of the oven. Pure heaven! I’ll definitely be making this easy and stunningly flavorful recipe again and again. Serves 4.

Recipe

1 puff pastry sheet, rolled out to fit baking tray
5 oz. ricotta
2 T. finely grated Parmesan
2 egg yolks
1 T. white miso
salt and freshly ground black pepper
6 cloves black garlic, roughly chopped
1-1/2 T. balsamic vinegar
2-1/2 T. olive oil
3/4 lb. asparagus (I used 23 spears)
1/4 tsp. red chili flakes

Preheat the oven to 390-degrees.

In a small bowl, combine the ricotta, parmesan, one of the egg yolks, the miso and a good grind of pepper, and set aside.

Put the black garlic, vinegar, 2 T. of oil and 1 tsp. of water in the small bowl of a food processor and blitz smooth, scraping the sides of the bowl a few times as you go. Transfer to a small bowl and set aside.

Line a baking tray with parchment paper and lay the puff pastry sheet on top with the longer side facing you. Create a rim on the pastry by folding the edges over about 1/2-inch. Gently poke the center randomly with a fork about 12 times in all. Spread the ricotta mixture evenly over the center, then top with the asparagus tips, all pointing in the same direction and away from you. Drizzle over the remaining 1-1/2 tsp. oil, and lightly sprinkle the asparagus with salt and pepper. Add a small splash of water to the remaining egg yolk, beating to combine, and use this to brush all around the rim.

Bake for 25-28 minutes, or until the pastry is golden around the edges and cooked through. Transfer the tart to a large board, spoon over the black garlic dressing, sprinkle with the chili flakes and extra parmesan, then cut into eight pieces. Serve warm or at room temperature.

– Yotam Ottolenghi

Asparagus, Prosciutto and Brie Puff Pastry Bundles

Serve these as a delicious and elegant appetizer or light meal with a chilled white wine or pinot rosé.

Recipe

1 sheet puff pastry, thawed
9 slices prosciutto
1 wheel brie, cut into 1/4-inch slices
1 bunch fresh asparagus
1 large egg
1 T. water

For the egg wash, whisk together the egg and water in a small bowl until smooth and set aside.

Heat oven to 425-degrees and line two sheet pans with parchment paper.

Cut pastry into 9 equal squares. On a lightly floured surface, roll each square to 1/16-inch to about 4”x4”. Top each square with 1 slice prosciutto (fold prosciutto to fit, if necessary). Place one slice of brie and 4-5 asparagus spears at an angle on top of the prosciutto. Fold top right corner of pastry over asparagus, then fold bottom left corner over bundle and tuck under. Use a pastry brush to brush egg wash all over exposed pastry. Put on sheet pan and refrigerate until ready to cook, at least 30 minutes, or put in freezer for 10-15 minutes.

Bake for 15-20 minutes until puffed and golden brown.

Scallops with Mushroom Brandy Cream Sauce

Your guests will think you’re a rock star after they taste this most excellent and satisfying creamy scallop dish. Rich yet restrained, crispy seared scallops in butter with an herbed cream and brandy sauce, it’s a keeper! Serves 2.

Recipe

6-8 large scallops
Kosher salt and freshly ground black pepper
1 T. canola oil
2 T. unsalted butter, divided
2 T. shallot, minced
6 oz. oyster mushrooms, minced
2 tsp. fresh flat-leaf parsley, minced, divided
2 tsp. fresh tarragon, minced, divided
2 T. brandy
1/2 c. heavy cream

Liberally season both sides of scallops with salt and pepper.

In a frying pan over medium-high heat, add oil and 1 T. of butter. Add scallops and cook until no longer translucent and golden brown on the first side, 2-3 minutes. Turn over and sear on the second side until golden brown, 2-3 minutes. Transfer scallops to a plate and let rest.

To the same pan over medium-high heat, add the remaining 1 T. butter, shallots and mushrooms and cook, stirring occasionally until shallots are translucent and mushrooms have no more moisture, about 5-6 minutes.

Add brandy and cook until the alcohol has evaporated. Add cream, half of the parsley, and half the tarragon, season with salt and pepper, and cook until the cream has big bubbles at the edges and has thickened. Add scallops back to the pan, tossing to coat. Divide scallops and sauce among two plates and garnish with the remaining half of the parsley and tarragon.