Venison Tenderloin with Broad Noodles, Spinach and Black Currant Gastrique

This birthday recipe has been adapted to match the foods they grow. Jacqueline and Howard made this recipe from Venison harvested from their backyard—a doe who no doubt was raised on the same food they grow. Chefs revere these kind of food relationships, deer not so much.

Black Currant Gastrique (can be made ahead)

¾ cup granulated sugar
1 ½ cups white wine vinegar
1 ½ cups black currants
Pinch of Salt and Pepper

Method: 

1.  In a heavy bottomed saucepan on medium- high heat. Heat sugar until melted and light caramel colour – 3-5 minutes
2. Lower heat to medium and add vinegar. (It will splash up so be careful) 
3. Let sugar dissolve again and add black currants and pinch of salt and pepper. 
4. Simmer 5 minutes
5. Blend in blender until smooth and then strain through a fine mesh strainer. Put liquid aside until needed.

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Noodles: 

1 package or four nests of noodles – broken into small pieces
Butter

Method:

1. Heat large pot of water to boil.  Add salt and oil 
2. Cook Noodles until al dente
3. Mix with enough butter to not stick and keep warm 
4. Just before serving, fry noodles in 1 tbsp butter for 1 minute
5. Place in 450 oven for 4 – 5 minutes.  
6. Keep warm

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Venison 

1. Heat oven to 450 F
2.  Roast venison ( 6 oz per person) for about 3-7. (It can take 12 minutes depending on thickness of tenderloin and how rare you want it )
3. Heat 1 tbsp butter in medium fry pan and sear venison for about 30 seconds per side 

Bed of Spinach and Onions

Ingredients:
1 package of spinach 
1 large red onion ( diced) 
2 tablespoons butter 

Method:

1. In a large fry pan, heat 2 tablespoons butter, fry onions for 2- 3 minutes.  
2. Add spinach and cook until wilted 

To assemble :

1.  Make a bed of spinach
2. Add Noodles 
3. Top with Venison 
4. Garnish on side with dollops of Black Currant Gastrique

Recipe was adapted from Edmonton Cooks. Contribution from  Solstice Seasonal Cuisine 2016