Top Recipe - Thierry and Takahashi's Grilled Venison and Banana Yucca Cake with Braised Figs

Grilled Venison and Banana Yucca Cake with Braised Figs

1 pound 4 ounces venison loin

Spice Mix:
4 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons cumin
2 tablespoons salt
1 teaspoon black pepper
2 teaspoons cayenne pepper

Balsamic Red Berry Reduction Sauce:
2 cups balsamic vinegar
2 cups venison or veal stock
2 tablespoons red berries
2 tablespoons butter
Salt and pepper, to taste

Grilled Peach:
1 fresh peach, sliced into 8 pieces like an apple
2 tablespoons olive oil
Salt and pepper, to taste

Banana Yucca Cake:
3 Banana Yucca
6 slices bacon, rendered and sliced
4 egg yolks
2 tablespoons smoked chili powder
1 tablespoon paprika
Salt and pepper, to taste
White vinegar, as needed
4 tablespoons flour
1/2 onion, sliced
1/2 cup mushrooms, sliced
3 tablespoons canola oil
12 figs, cut in half
1 cup balsamic vinegar
5 tablespoons sugar
1 cup pine nuts
1 teaspoon chili
Canola oil, as needed

Spice Mix:
1. Mix all spices together, then rub on venison loin. Leave venison for at least 30 minutes, then grill whole loins on medium heat for 4 minutes, then 3 minutes on other side.
2. Remove from grill, then slice into 16 pieces.

Balsamic Red Berry Reduction Sauce:
1. Reduce balsamic vinegar to 1 cup, then add venison stock, and reduce to half.
2. Add red berries, simmer for 5 minutes, then add butter, salt, and pepper.

Grilled Peach:

1. Drizzle olive oil, salt, and pepper, and then grill peach on medium heat until you caramelized, about 3 minutes on either side, then set aside.

Banana Yucca Cake with Braised Figs:
1. Grill yucca until tender, split in half, remove seeds and peel.
2. Place bacon in the middle of the yucca.
3. Combine yolks, 1 tablespoon smoked chili powder, salt and pepper to taste, and 1 tablespoon white vinegar.
4. Roll the yucca and place in the egg mixture then place all yucca in a mix of flour, 1 tablespoon smoked chili powder, paprika, and salt and pepper. Place on a sheet pan and set aside.
5. In a hot sauce pan add onion and mushrooms with canola oil. Cook until onions are translucent and soft. Season to taste and add 1 tablespoon white vinegar.
6. In a sauté pan on medium heat place figs and balsamic vinegar, and sugar and cook until tender – set aside.
7. In a hot sauté pan place pinenuts and toss until golden brown, set half aside.
8. Take the other half and place it in grinder. Ground all of the pine nuts, chili, and fry in canola oil. Then take out of oil and place on a paper towel. Set aside.
9. Place the yucca in the frying oil and fry until golden brown. Then flip on the other side. Once golden brown place on a paper towel.
10. To serve, place the onion/mushroom marmalade on the plate, add the half figs on the side of it. Place the yucca atop of the onion and pine nut crackling atop – sprinkling the remaining pine nuts around the plate – serve warm.

© 2012 THIERRY RAUTUREAU, TAKASHI YAGIHASHI

Posted on AllTopChef.com