Venison Tournedos with Tomato Gastrique (10.19.12)

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by Ryan Murray, La Caille
Serves 4

  • 3/4-cup red-wine vinegar
  • 6 oz fire roasted canned tomatoes (can use fresh)
  • 1 Whole Garlic Clove Minced
  • 1 Small Shallot Minced
  • 1/4-teaspoon salt and Black Pepper (to Taste)
  • 1 tsp fresh chopped rosemary
  • Eight 1 1/2-inch-thick center-cut boneless Venison loin (also called tournedos, about 4 ounces each)
  • Freshly ground black pepper
  • Salt
  • 2 tablespoons unsalted butter

Tomato gastrique:
  In a small saucepan simmer vinegar, garlic, and shallots until reduced to about 2 tablespoons, about 3-4 minutes.  Whisk in canned tomatoes, chopped Fresh rosemary, salt and Pepper, simmer for 5 min.  Puree with a hand blender or conventional blender until smooth, and keep warm and covered.

Season Venison with pepper and salt.
In a 10 or 12-inch heavy skillet melt butter or olive oil over moderately high heat until foam subsides and sauté Venison until golden brown, about 3 minutes on each side. let Venison rest (uncovered) over low heat for 3-5 min.

Divide gastrique among 6 plates and top with pork and salsa.

Serve with Rice Pilaf or Roasted Potatoes and fresh vegetables

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