Chile Seared Cervena Venison With (See Full Title Below)
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Chile Seared Cervena Venison With (See Full Title Below)
  Venison    Chiles  
Last updated 6/12/2012 1:14:23 AM. Recipe ID 43250. Report a problem with this recipe.
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      Title: Chile seared cervena venison with (see full title below)
 Categories: None
      Yield: 6 Servings
MMMMM--------------------CHILE CURED VENISON-------------------------
      1 oz Cilantro
      1 tb Kosher salt
      3 tb Granulated sugar
    1/2 ts Garlic; minced
      2    Chile de Arbols
    1/2 oz Vegetable oil
  2 1/2 lb Cervena (TM) venison leg

MMMMM--------------------ASPARAGUS GUACAMOLE-------------------------
    1/2 c  Yellow onions; minced
      2    Avacados; small dice
      7 oz Asparagus; blanched, sliced
           -1/8-inch thick
      2 tb Cilantro; chopped
      1 ts Lime lime juice
      1 ts Course salt

MMMMM----------------------SMASHED POTATOES---------------------------
      1 lb Russet potatoes; peeled
      1 c  Poblano chiles; roasted,
           -peeled, small dice
      7 oz Cream cheese
    3/4 c  Heavy cream
    1/2 ts Black pepper
     10    Roma tomatoes
      1 oz Vegetable oil
      1 c  Yellow onions; grilled,
           -medium dice
      1 tb Garlic; minced
      1 tb Smoked ancho chile powder
    3/4 c  Tomato juice
    1/4 c  Champagne vinegar or red
           -wine vinegar
    1/4 c  Granulated sugar; honey or
    1/2 bn Cilantro; chopped
           Chef Boy Hidy XXX Habanero
           -Sauce (optional)
  Full Title: Chile Seared Cervena Venison With Cream Cheese Smashed
  Potatoes and Barbecued Roma Tomato Salsa
  This little recipe appeared in the September issue of "The National
  Culinary Review", a little professional publication my son gets. This
  recipe was one of the featured recipes at the 1997 American Culinary
  Federation National Convention, and comes from Chef Kevin Rathburn,
  presently the executive chef and a partner at Neva, an upscale
  Southwestern-style restaurant in Atlanta.
  In a food processor, blend all the ingredients in the chile cure
  together except the venison until smooth. Rub generously on the
  venison and grill the meat to medium-rare.
  Prepare the guacamole by mixing the ingredients together and chilling
  until service.
  For the smashed potatoes, steam the potatoes until tender. Then mash
  them together with the remaining ingredients. Keep hot until service.
  To prepare the barbecued Roma tomato salsa, halve the tomatoes and
  place, cut side up, on a sheet pan. Oven-dry at 200 degrees F for
  about 2-1/2 hours or until half dried. Cold smoke with hickory for
  added flavor. Brush onions with oil, then grill and dice them. Mix
  them together with the tomatoes and remaining ingredients. Serve room
  temperature or cold.
  Chef's Notes: Chef Boy Hidy Hot XXX Habanero Sauce can be ordered
  from Hidy Farms, 1-770-949-7760. 

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Recipe ID 43250 (Apr 03, 2005)

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