36
Escarpment Magaz ine
fal l
2011
BLUEBERRY GLAZING SYRUP
2 tbsp olive oil
3 cloves garlic, minced
3 shallots, diced
!
cup balsamic vinegar
1
!
cups fresh or frozen blueberries
1 cup maple syrup
2 sprigs thyme
1 tsp black pepper,
cracked salt, to taste
Heat the oil in a medium saucepot. Sauté the
garlic and shallots for 2 to 3 minutes until ten-
der. De-glaze with balsamic vinegar and re-
duce liquid by half. Add blueberries and
continue to cook for 3 minutes, stirring and
slightly mashing the blueberries to extract the
juice. Add maple syrup, thyme sprigs, and
black pepper. Bring to boil and reduce heat
to medium. Let simmer for 10 to 15 minutes.
Using a hand blender or food processor,
puree until smooth. Season to taste. Use as
a finishing glaze for venison chops.
Preheat oven to 400
°
F (200° C). In a sauce pan, heat the olive
oil and butter until the butter is frothy. Sear the venison on all
sides. Remove from the sauté pan and transfer to an ovenproof
baking tray. Combine the salt and peppercorns and sprinkle or
rub on venison. Roast until medium-rare, about 10 minutes. Re-
move from oven and let meat rest for 5 minutes.
VENISON
2 Tbsp (30 ml) olive oil
2 Tbsp (30 ml) unsalted butter
1 tbsp peppercorns
1 tbsp salt
1 venison rack
Venison is one of the best game
meats largely due to its low fat con-
tent. Often called deer meat, Veni-
son is darker red and more richly
flavored than beef with fewer calo-
ries. Farm-raised venison does not
have the gamy taste of wild venison
and has a softer texture. Be sure to
always serve rare or medium rare
to avoid a tough and chewy texture.
On Certain cuts of venison, the frenched rack being one, there is a
thin layer known as silver skin. This can be left intact, however for
a clean plate it is usually removed. Simply use a very sharp blade
and insert under the skin and slide knife towards either end, it
will take two or three passes to complete. (Or even easier, ask us
to do it for you, prior to leaving the shop.)
Sean Kelly of Black Angus Fine Meats and Game can be found on hwy 26 just west of Thornbury.
For more recipes and information about nutrition go to:
escarpment
EPICURE
COOKING WI TH SEAN KEL LY
-
VENI SON RACK