1 x ½lb piece venison, tenderloin, trimmed, and left at room temperature for 30 minutes.
2 tablespoons vegetable or olive oil.
¼ cup finely chopped shallot.
¼ cup Red wine.
½ cup beef or veal stock.
1 teaspoon green peppercorns in brine, drained and coarsely chopped.
salt & pepper to taste
Special equipment: an instant-read thermometer.
Garnish: parsnip crisps (recipe below)
1. Preheat oven to 425°F
2. Place shelf in centre.
3. Pat venison dry and sprinkle with salt & pepper.
4. Heat oil in an ovenproof 12" heavy pan over moderately high heat until just smoking
5. Brown venison on all sides.
6. Transfer pan with venison to oven and roast until thermometer inserted diagonally 2 inches
into centre registers 115°F, 4 to 5 minutes.
7. Transfer venison to a plate and let stand, loosely covered with foil, 5 minutes
8. While meat stands, add shallot to skillet, and cook over moderate heat, stirring, until golden
about 2 mins.
9. Add red wine and boil, stirring and scraping up brown bits
until liquid is reduced by half, about 1 minute.
10. Add stock and bring back to the boil, stirring, until sauce is slightly thickened, about 1 minute.
11. Stir in peppercorns, a little more salt if necessary, and any meat juices from plate.
12. Remove from heat.
13. Cut venison into slices and serve immediatly with sauce.
Makes 2 servings.
4 cups vegetable oil
1 large parsnip
1. Heat 1 inch oil in a heavy saucepan over moderate heat until thermometer registers 360°F.
2. While oil heats, peel parsnip.
3. Shave as many ribbons as possible from parsnip with vegetable peeler.
4. Fry ribbons in 3 batches, stirring frequently, until edges are golden but middles are still pale,
about 40 seconds to 1 minute per batch.
5. Transfer parsnips with a slotted spoon to paper towels to drain.
6. Season lightly with salt.
7. Test oil temperature between batches