Ingredients
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For the Huckleberry Sauce
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2 tablespoons (1 ounce) Olive Oil
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1 small Red Onion
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2 large sprigs of fresh Thyme
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1 small sprig of fresh Rosemary
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1 tablespoon Juniper Berries
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1 tablespoon Black Peppercorns
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1 tablespoon Granulated Sugar
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2 tablespoons (1 ounce) Red Wine Vinegar
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1 cup (8 ounces) dry red wine
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1 cup (8 ounces) Veal
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¼ cup fresh Huckleberries
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Kosher Salt
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Ground White Pepper
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For the Puree
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2 tablespoons (1 ounce) Olive Oil
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1 (12- or 14-ounce) Celery
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1 (6-ounce) Parsnips
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1 large Shallot
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2 cups (1 pint) Light Chicken broth
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½ cup (4 ounces) Heavy Cream
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4 tablespoons (2 ounces) Unsalted Butter
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Kosher Salt
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Ground White Pepper
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For the Venison
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4 (4-ounce) venison Tenderloin
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Kosher Salt
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Ground White Pepper
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¼ cup (2 ounces) Olive Oil
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Small sprig of fresh Thyme
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Small sprig of fresh Rosemary
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2 tablespoons (1 ounce) Unsalted Butter
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1 tablespoon lavender Honey
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For the Finished Dish
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Fresh Oregano
Directions
Steps
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1
Done
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To Prepare the Huckleberry SauceWarm the oil in a small saucepan over medium heat. Add the onion and sauté until soft, about 5 minutes. |
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2
Done
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Add the herbs, juniper berries, and peppercorns, and cook for another 3 minutes until the onion is medium brown. |
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3
Done
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Add the sugar and vinegar and simmer until almost dry. |
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4
Done
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Raise the heat to medium high, pour in the wine and reduce quickly to about half. Add the demi-glace and simmer for another 5–8 minutes, until reduced again by about half. |
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5
Done
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Strain the sauce through a fine-mesh sieve into a bowl and then return it to the saucepan. Stir in the huckleberries, season with salt and pepper, and keep warm on low heat. |
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6
Done
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To Prepare the Celery Root PureeWarm a small saucepan over high heat and add the oil. Add the celery root, parsnip, and shallot and sauté until soft and lightly colored in spots. |
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7
Done
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Pour in the stock and cream and bring to a boil. Reduce the heat to a simmer and cook the mixture for 10–15 minutes, until the vegetables are tender and the liquid has reduced to about ½ cup. |
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8
Done
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Transfer the mixture to a blender and add the butter. Puree, season with salt and pepper, and reserve. |
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9
Done
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To Cook the VenisonSeason the venison medallions with salt and pepper. |
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10
Done
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Warm a large heavy skillet, such as cast-iron, over high heat. Add the oil, swirl it around, and immediately add the venison medallions. Sear for about 2 minutes per side. |
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11
Done
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Reduce the heat to medium and continue cooking for about 2 minutes more per side until an instant-read thermometer inserted sideways into a couple of the medallions reaches 120°F. (The temperature will rise another 5 degrees or so while resting to medium-rare.) |
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12
Done
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Turn off the heat and add the herbs, butter, and honey. As the butter melts, baste the venison with the pan juices for about 30 seconds. Transfer the medallions to a cutting board and let the meat rest for several minutes. |
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13
Done
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Putting it all TogetherSpoon 2 mounds of celery root puree at opposite ends of each of 4 plates. Cut each venison medallion into 2 round slices, and place each over a mound of the puree. Spoon the sauce over the venison slices, let it pool up on the plates, garnish with blossoms, and serve right away. |
