Pan Seared Venison:
What's Coookin'

Aired on Superstation WGN
Saturday, July 30 and November 19, 2005
Show 220

Alex rejoins progressive chef Todd Snyder at Krazy Kat's in Montchanin, Delaware, where Todd pan sears venison tenderloin. Low in saturated fat, only four ounces of venison supplies 68 percent of the daily value for protein and 28 percent of the daily value for iron. Venison is also a good source of vitamins B12 and supplies 60 percent of its daily value.

Todd roasts heirloom squash drizzled with vanilla-honey compound to serve as a bed for the seared venison. Nestled on top of the squash are lightly steamed fresh brussel sprout leaves which, weight for weight, have three times as much vitamin C as an orange. Healthy and hearty, this tasty dish is crowned with a ring of apple cider rosemary reduction.

Pan-seared Cervena venison
(Serves 8)

Ingredients:

8, 4-oz. Cervena venison striploins
2 heirloom squash, acorn or sweet dumpling squash
1 pound brussels sprouts, quartered, hearts discarded
½  gallon apple cider
1 bunch fresh rosemary
½ cup honey
1 Tablespoon vanilla compound or vanilla extract
Salt and pepper to taste
Non-stick vegetable spray
Small amount grapeseed oil (stovetop option only)

Preparation:

Bring apple cider to boil in non-reactive saucepan, then turn down to simmer. Cut squash along grooves, cleaning out seeds. Spray a small pan with cooking spray. Place approximately three pieces of squash per person in pan.

Oven method:
Season meat with salt and pepper. Place squash in 350-degree oven until tender, approximately 20 minutes. Grill venison on both sides, cross-hatching until desired temperature. Blanch brussels sprout leaves in boiling salted water and transfer to an ice bath. Remove and pat dry.

Stovetop method:
Put cast-iron skillet or heavy saucepan on high heat. Add small amount of grapeseed oil. Season meat with salt and pepper. Add to pan and sear to desired temperature. Heat medium saucepan with a scant amount of butter or margarine. Add brussels sprout leaves, season with salt and pepper. Pull squash from oven, brush with honey and vanilla. Arrange components on plate.