Sean Hannity Thread Eats 12/13/07
The chef is here. Good eats for everyone.
For today’s “Sean Hannity Eats”, I would like to share with you a dinner I prepared for LambChop_NY last Friday evening. I really can make most of the things that I show you pictures of. It took less than an hour and a half to prepare, from start to finish.
Click on the image for a larger picture.
I was given two small tenderloins by a friend who had been hunting in PA. He also gave me about 5 pounds of bones. I used the bones to make about 3 gallons of venison stock the previous Sunday. I gave away some of the stock and reduced the rest by half.
On Friday I filleted the tenderloins, sprinkled with kosher salt and cracked black pepper. I arranged the four pieces and rolled them up around sprigs of rosemary and thyme. I tied the roll about 1.5 inches apart and sprayed with olive oil before roasting for about 40 minutes at 350 degrees.
While the venison was roasting, I started a risotto with some shallots and garlic. I had already brought 3 cups of my stock to a boil. I cut the carrots into match stick strips and simmered briefly I arranged them into bundles and tied with a blanched scallion top. I them made an orange juice reduction and added a touch of brown sugar.
After the venison roulade was done, I removed the herb stems and let it rest before slicing it. I coated the cut sides in sesame seeds and pan seared briefly in olive oil.
The result is what you see.
'La bonne cuisine est la base du véritable bonheur.' - Auguste Escoffier
(Good food is the foundation of genuine happiness.)
LonePalm, le Républicain du verre cassé (The Broken Glass Republican)