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Farm-raised "Wild" Venison?.... While technically a game meat, Venison in the U.S. are somewhat domesticated as food regulations do not allow the sale of hunted meat. As such, Deer are raised on farms and ranches and are better described as “semi-domestic.” The increase in popularity of Venison, and other game meats such as Bison and Antelope, is due to its distinctive flavor, higher nutritional value, and its leanness as compared to beef. In fact, a six ounce serving of Venison has 52 grams of protein as compared to 46 grams for beef, but only 6 grams of fat compared to 30 grams (although it does have about 20% more cholesterol). However, due to its leanness, Venison is prone to dryness, which is why the shoulder with its high connective tissue is our cut of choice.
Why is it called Venison? Vension comes from the Latin word “Venari,” which means “to hunt.” According to Harold McGee in On Cooking and Food, the word changed during the Middle Ages to mean, “to desire, to strive for,” and provided the derivations of “venerate, Venus and Venom (....original referred to love potions...ooh la la!). The word originally referred to all Ruminants, which are even-toed contemplative mammals that are both prone to meditation and chew their own cud. What the?!!...okay, okay….basically wild animals that eat grass...and people that think a lot….The term, once used for cows and sheep, now is reserved solely for Deer and Antelope.
The tenderloin is just that, the most tender cut of meat. The muscle, which runs along the spine, gets little use leading to its tenderness. As such, there is very little fat marbling and connective tissue in this cut, which provides both flavor and moisture, so this cut can be prone to drying out. Which is why we will be cooking the loin Sous Vide to take any of the guesswork out of cooking. The meat will simply need to be seared and reheated in the oven.
Recipe #134 in Auguste Escoffier’s Le Guide Culinaire, Cumberland Sauce is the classic sauce served with Venison dating back to the early 18th Century. The sauce consists of red currants, port wine, red wine vinegar, veal stock, orange zest, and Coleman’s English Dry mustard. It is essentially a Gastrique, which is a balance of tart and sweet, perfect to balance the venison. While Escoffier suggested serving the sauce with cold venison, this dish will be served hot.
Romano Beans, also known as Italian Flat Beans, are full of flavor and only available for a limited time and will be blanched and quickly sauteed. These 12-in long beans are crisp and fleshy in texture, extremely succulent, and offer a subtlety sweet and grassy flavor.
Time to Cook: 30 min.
Cook by Day: Monday
Items included (serves 2)
Sous Vide Venison Tenderloin (average 1lbs per tenderloin)
Celery Root Puree (w potato, creme fraiche, butter)
Maitre d’Hotel Butter
*Menu items subject to slight variation based on the availability of fresh ingredients; Picture is not necessarily representative of final dish
Meal Contains (including add-ons): Milk. We store, portion, and package various meal kits containing all eight (8) major allergens (milk, wheat, egg, soy, fish, shellfish, peanuts, and tree nuts) and cannot guarantee that cross-contamination will not occur between kits.
Add-on Checkout Items