Musket Powder Black Label
Venison, 8oz filet
1 lb Parsnip(Medium Diced)
Milk,as needed to cover parsnip, about a pint
8 Juniper Berries (if you put these in a tea bag they will be easier to remove later on!
1 Orange’s rind
Salt & Pepper,to taste
1 tbsp Worcestershire Sauce
¼ c Shallots
1 Cup Espagnole,use brown gravy as a quick alternative
1 Pint Mushroom, shredded -We recommend using any seasonal mushrooms that might be available
¼ c Red Wine
1 tbsp Tomato Puree
Neutral Oil,as needed
Salt & Pepper,to taste
2 Tsp Butter(Cold, Cubed)
- Make the parsnip puree.
- Peel and dice the parsnip into roughly evenly sized pieces. Add to a sauce pot with all of the remaining ingredients, pour just enough milk over the parsnip to cover the parsnip.
- Simmer on the stove until a fork can easily push through the parsnip.
- Remove the berries and the rind, strain the liquid and transfer the parsnip to a blender and blend on high until smooth. Add the butter here as the oil in the butter will help make the puree even smoother
- Use some of the reserved milk to adjust consistency until it's easily spreadable (watch the video for reference)
- Adjust seasoning and set aside
- Cook the mushrooms on a hot dry stainless steel or cast iron pan for 5 minutes. This will cause the mushrooms to release some of their water and will provide a better texture and sear for the next steps.
- Once the mushrooms have released some water and have reduced in size by quite a bit, remove them from the pan and add some oil and your shallots.
- Sweat the shallots for 3 minutes or until translucent
- Add the mushrooms back to the pan and saute until you have a nice sear on the mushrooms
- Add the tomato paste and cook until it has darkened slightly
- Deglaze with the red wine
- Once almost fully evaporated and all alcohol has been removed add your espagnole sauce and begin to reduce until it is thick and about ⅓ of the way reduced
- Mount with butter, season with salt pepper and worcestershire sauce (you can use liquid aminos, or soy sauce if you have a fish or gluten allergy)
- Cook the venison.
- Cover the venison on both sides with Musket Powder Black Label seasoning.
- Preheat a sauté pan on the stove and add a neutral oil. Sear venison on each side and baste with butter until the internal temperature reaches 120°F.
- Rest the venison for 10 minutes, plate and serve on top of parsnip puree and drenched in hunter’s sauce. Enjoy!