Surf & Turf
Updated: Wednesday, April 23 2014, 11:23 AM CDT
Made by: Chef Ryan Rogiers, Richland Community College
Sous vide venison
4 venison steak medallions
3 sprigs thyme
1/2 shallot sliced
1 TBS red wine
1 cinnamon stick
Venison Demi glace
1 onion chopped
2 carrots chopped
2 stalks celery chopped
1 cup Crimini mushrooms chopped
2 cups red wine
2 cups venison stock
2 cups veal stock
Sous vide Butter poached shrimp
8 20-25 shrimp peeled and deveined tail on
2 TBS butter
1 TBS olive oil
2 sprigs thyme
2 cloves fresh garlic
Grilled corn and red pepper relish
1 cup grilled corn removed from ears
1 red bell pepper diced
1 shallot minced
3 cloves garlic minced
1 TBS thyme leaves fresh
Juice from 1 lime
1 tbs olive oil
Salt and pepper to taste
Sweet potato puree
2 Sweet potatoes
1 TBS Brown Sugar and Salt and pepper to taste
1 large bunch chives
1 cup olive oil
Salt and white pepper to taste
Seal and Cook first block of ingredients in the water bath of the immersion circulator for 4 hour at 139 degrees F
Caramelize the onion, carrots, celery and mushrooms. Deglaze with the wine and add the stocks. Reduce until a thick sauce. Strain and season with Salt and Pepper.
Take shrimp ingredients: in a vacuum seal bag and cook in the water bath with the immersion circulator at 140 degrees for 20 minutes
Mix all ingredients together in a bowl and season to taste.
Boil Sweet Potatoes until tender and puree in food processor with brown sugar and season to taste.
For Chives oil:
Blend all ingredients in blender and strain slowly through a coffee filter.
Sear the Venison steaks in a saute pan with a small amount of olive oil until just browned. Season with salt and pepper.
Place a small spoon of sweet potatoes on the plate and set the venison on top. Place 1 spoonful of the relish on top of the venison. Place 2 of the shrimp on top of the relish and drizzle some of the oil around the plate. Enjoy!
This recipe aired April 7, 2014.