Text 28912, 86 rader
Skriven 2009-09-20 11:48:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BILL SWISHER
Ärende: Weekend Odds and Ends
=============================
-=> Quoting Bill Swisher to Jim Weller <=-

 BS> Funny thing...around here all the non-coniferous trees and
 BS> shrubs have developed a disease.  The leaves are turning yellow
 BS> and some have fallen off

Same here! It must be a pandemic.

I stumbled across another source for elegant recipes recently; it is
Www.Behindtheburner.Com, a compilation of chef's specialties, right
from the chefs concerned. I am slowly downloading and formatting
them. I'm up to "B" so far.

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     Title: Bacon-Wrapped Rack Of Venison By D'artagnan
Categories: Venison, Bacon
  Servings: 4

      8    rib rack of venison 
      4    garlic cloves, smashed 
    1/4 c  extra-virgin olive oil 
    1/2 c  plus 
      2 TB coarsely chopped cilantro 
      6    thin slices of ventreche
    1/2 c  demi-glace
      1 TB unsalted butter 
           salt and freshly ground
           pepper 

Set the venison in a glass or ceramic baking dish and rub with the
smashed garlic. Pour the olive oil over the meat. Cover and
refrigerate overnight.

Transfer the venison to a plate; discard the garlic and reserve the
oil. In a large, oven-proof skillet, heat 1 tablespoon of the
reserved oil until shimmering. Season the venison with salt and
pepper and cook over moderately high heat until browned all over,
about 3 minutes per side. Transfer to a plate to cool. Wipe out the
skillet.

Press 1/2 cup of the cilantro onto the meaty top of the venison.
Wrap the bacon around the meat, between the rib bones, overlapping
slightly. Using butcher's twine, tie up the rack at 1/2-inch
intervals to secure the bacon. Let stand at room temperature for up
to 2 hours.

Preheat the oven to 400°. Heat 1 tablespoon of the reserved oil in
the skillet until shimmering. Set the venison in the skillet, bacon
side down, and cook over moderate heat, turning, until browned all
over, about 10 minutes. Turn the rack bacon side up and roast in the
oven for about 20 minutes, or until an instant-read thermometer
inserted in the center of the meat registers 115° to 120°. Transfer
the venison to a carving board, cover loosely with foil and let rest
for 5 minutes.

Pour off the fat from the skillet. Add the chicken stock and boil,
scraping up any browned bits from the bottom of the skillet, until
reduced to 1/4 cup, about 2 minutes. Remove from the heat and whisk
in the butter. Add the remaining 2 tablespoons of cilantro.

Carve the venison into 6 thick chops and transfer to plates. Spoon
the pan sauce over the chops, mound the kale with garlic and
oven-roasted parsnips alongside and serve. MAKE AHEAD The venison
can be prepared through Step 3 and refrigerated for 6 hours; bring
to room temperature before cooking.

Recipe courtesy of D'Artagnan 


  From: Www.Behindtheburner.Com         
 
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Cheers

YK Jim


... By nature, chefs are obsessive, compulsive tinkerers and lily-gilders.

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