Venison

Musket Powder Black Label

Venison, 8oz filet

Butter, to baste


Parsnip Puree

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

butter

Hunter’s Sauce

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)

    1. Make the parsnip puree.
    2. 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. 
    3. Simmer on the stove until a fork can easily push through the parsnip. 
    4. 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
    5. Use some of the reserved milk to adjust consistency until it's easily spreadable (watch the video for reference)
    6. Adjust seasoning and set aside
  • Make the hunter’s sauce.
    •
    1. 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. 
    2. 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. 
    3. Sweat the shallots for 3 minutes or until translucent
    4. Add the mushrooms back to the pan and saute until you have a nice sear on the mushrooms
    5. Add the tomato paste and cook until it has darkened slightly
    6. Deglaze with the red wine
    7. 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 
    8. 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)
    9. Cook the venison. 
    10. Cover the venison on both sides with Musket Powder Black Label seasoning.
    11. 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.
    12. Rest the venison for 10 minutes, plate and serve on top of parsnip puree and drenched in hunter’s sauce. Enjoy!
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