Executive Chef of Radisson Blu Downtown Minneapolis, Keven Kvalsten stopped by with a tasty appetizer recipe and a Dot Com Deal perfect for a holiday night out.
Check out the Dot Com Deal for Radisson Blu Downtown Minneapolis, click here.
6 Oz Venison Leg or Loin, 1″ cubed
4 Oz roasted mushrooms
2 Oz caramelized onion
1 Teaspoon fresh thyme
1 Cup red wine
½ Cup demi glace (chicken stock can substitute, but the broth won’t be as rich)
2 Tablespoon butter
Season the cubed venison meat liberally with salt and pepper. Heat a saute pan over high heat and add 2 T Canola oil. Once the pan is hot, add the venison and sear. Don’t shake or stir the pan until venison starts to get a nice dark color. Sear as much as possible while keeping the heat high.
Once venison is well caramelized, add the mushrooms and onion. Stir and add in thyme and red wine. Reduce until wine is a scant 1Tablespoon. Add demi glace or stock, bring to a light boil and turn off heat. Whisk in Butter and serve with a nice boule of sourdough or good baguette for dipping up the sauce!