I figured I'd post it here, I don't know how long the other will stay up.
Michigan Venison Cutlet
Poblano Chili, Giant Puffball Mushrooms and 3-Grains
For the Venison
2 lb. Venison backstrap, sliced thin
4 strips of good Bacon
1 cup flour
Salt & pepper
2 TB. Butter
2 cups puffball mushrooms, diced
2 shallots, sliced
1 tsp. garlic, minced
2 Poblano peppers, julienne
½ cup red wine
1 cup veal stock
1. In a large sauté pan cook the bacon till fat is rendered and bacon is crisp
2. Remove bacon and reserve for garnish
3. Flour the venison and sauté for 2-4 minutes or till medium and remove and reserve.
4. Add the shallots, garlic, mushroom and poblanos and sauté till tender and slightly browned.
5. Add the red wine and reduce by half
6. add the veal stock and reduce by half again
7. Remove from heat and wisk in the butter
8. Check seasoning and add salt and pepper as necessary.
For the 3 Grains
1 cup barley, cooked
1 cup wild rice, cooked
1 cup white rice cooked
½ cup onion, diced
½ cup carrots, diced
¼ cup green onion, sliced
1 TB butter
salt and pepper
1. In a medium pot add the butter , carrots and onion and cook till translucent
2. Add the grains and a little water and cover and let cook till warm
3. Season with salt and pepper and finish with green onion
For the Plate
1. Place the 3 grain pilaf in the center of the plate
2. Place 2-3 pieces of the venison on top of the grains
3. Add sauce directly over the venison and garnish with crisp bacon
Venison with Puffballs, Poblano and 3 Grain Pilaf
