One Great Dish VII: As told by Martin Heuser
By
Chris Becicka
Chef
Martin Heuser at Affäre is known
for, among other dishes, his savory meats of all kinds, from sausages to bison,
usually with a new German flair. So when
I received this recipe, there were two things I thought of immediately. The hardest one is, not being a hunter like
he is, where does one get venison? Turns out McGonigle’s often has it, or will
order for you, as will several of the local butchers around town.
The
second thing: like all great chefs, he
weighs rather than cups. But I’ve put
both in so you don’t have to translate. He tells me this is a simple recipe,
one even I could probably do. I think
it’d be perfect this fall!
Herb
Crusted Venison Loin (printed version)
Herb
crust:
250 g butter (soft-room temperature) [1 c.
butter]
1 egg
1 yolk
100 g mie de pain (bread crumbs from
white bread without crust) [2 cups]
1 tablespoon each of finely chopped rosemary,
thyme, parsley and chives
Whip
butter in mixer to pomade stage (white and fluffy), add eggs, herbs and mie de
pain. Season with salt and pepper to taste.
Venison:
Season venison with salt and pepper. Sear
venison loin in hot frying pan with oil for about 3 minutes on both sides. Remove
meat and cover with the herb crust, about 3/8 inch thick. Bake at 400ᴼF until the
crust is golden brown (about 5-8 minutes). Let the meat rest for 5-10 minutes
before slicing it
This
meat goes well with a wild mushroom medley or a blueberry gastrique.
Blueberry
gastrique:
3.5 oz sugar [1/2 cup]
2 oz red wine vinegar [1/4 cup]
1/2 cup frozen or fresh blueberries
Caramelize
sugar, deglaze with vinegar. Add blueberries and let it cook until blueberries
are broken down to a slightly syrupy consistency.
Affare
1911 Main streetKansas City, MO 64108
Ph. 816-298-6182
website
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