Roasted Venison with Béarnaise sauce

Preparation	45'
Difficulty	Easy
Game	Deer
Calories	300 - 400
Activity	Running M 31', F 43'
People	4
Wine pairing	Valcalepio rosso DOC

Ingredients

kG 1 venison loin
Butter to taste
Thyme to taste
Salt and pepper to taste
Extra virgin olive oil to taste

Béarnaise sauce

N 4 egg yolks
G 175 butter
N 1 lemon
G 30 tarragon
mL 30 white wine
Salt and black pepper to taste

Béarnaise is a classical French sauce invented in the 1800’s and is a “child” of the mother sauce Hollandaise. The distinguishing factor is the addition of chopped tarragon and served with grilled or roasted meat and fish. Hollandaise is served with poached items, most commonly eggs at brunch for the famous Eggs Benedict. Béarnaise sauce is rich and creamy in texture and taste, from the whipped eggs yolks and butter. The addition of tarragon is a great anise flavour profile complimentary to the venison.

Kcal 350*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

Season the venison with salt and pepper. Preheat a large cast iron or heavy bottomed skillet, add oil and sear venison for 2-3′ or until golden brown. Turn, add the butter and thyme to the pan. Transfer to the oven at 150° C (302° F) and bake until the internal temperature is 50° C (122° F) for medium rare. Let rest for 10′ before slicing. While the venison is almost ready to cook, start the Béarnaise sauce.
Heat the butter to separate the fat from the milk (microwave or in a saucepan) and set aside. Add the egg yolks, wine, salt and pepper to a medium bowl. Whisk vigorously over a pot of boiling water (over medium-low heat) until the egg is foamy and holds a ribbon (ribbon stage) this is when the heat has thickened the egg and the whisking has added air to make it fluffy.
Do not boil the water over high heat underneath because the eggs may scramble. Remove from the heat and slowly whisk in the melted butter. Add the lemon juice and chopped tarragon.
If the sauce is too thick or splits, add a tablespoon or two of the hot water from the pot and whisk to bring together or adjust the consistency. Adjust salt if necessary.
Slice the venison and pour the sauce over it. Serve with seasonal vegetables.

Roasted Venison with Béarnaise sauce

Ingredients

Preparation

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