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Pan-roasted venison sirloin with savory pumpkin bread pudding and pear gastrique

ByronTalbott · ♥ 255 likes · 4.5K views · 6 min video

Read about winter squash and pumpkin in the BrightCulinary Book

Pan-roasted venison sirloin with savory pumpkin bread pudding and pear gastrique, from the video
Timestamp
Ingredients
Method
Techniques
  • 1 cup yellow onions
  • 3 cup pumpkin
  • 3 tbsp butter
  • 2 cloves crushed garlic
  • 2 tbsp sage
  • 2 cup sourdough loaf
  • 16 oz venison sirloin
  • 3 tbsp butter
  • 2 cloves crushed garlic
  • 3 tbsp brown sugar
  • ½ cup sherry vinegar
▶ 0:12
  • oil
Thinly slice yellow onions and lightly caramelize them in a large sauté pan on high heat with a splash of oil.
Caramelizing the onionsSlicingRead
▶ 0:29
Once coloured, deglaze with a bit of water and keep cooking until solid golden brown.
Sautéing the pumpkin with butter, garlic and sagePeeling
▶ 0:29
  • water
Cut and peel a wedge of pumpkin, remove the seeds, dice into roughly bite-size pieces.
▶ 0:51
  • cooking oil
  • salt and pepper
Sauté the pumpkin in a large sauté pan on medium-high heat with a splash of oil and a pinch of salt and pepper.
▶ 1:16
Once it has colour, add butter, crushed garlic and roughly cut sage; toss and cook 3 to 4 minutes until slightly tender.
▶ 1:34
Cut stale sourdough to the size of the pumpkin and add it with the caramelized onions and a generous splash of milk or chicken stock.
Building and baking the bread puddingBaking
▶ 1:48
Add a small pinch of nutmeg, cook 2 minutes more, remove from the heat.
▶ 1:48
  • milk or chicken stock
  • nutmeg
  • egg yolks
When the mixture is not too hot, stir in the egg yolks.
▶ 2:04
Put in a baking container and bake at 375F for around 15 minutes, until the centre is 170 to 180F and the outside dark golden brown.
▶ 2:36
  • salt and pepper
Trim excess silver skin and sinew from the venison sirloin, which will not render away; season with salt and pepper on all sides.
Searing and basting the venison sirloinSearingRead
▶ 2:50
Sear in a hot pan with a little oil, around 3 minutes per side.
▶ 2:50
  • oil
  • sage, rosemary, and thyme
Baste in a butter bath with crushed garlic, sage, rosemary and thyme for about another minute; about 7 minutes in the pan in total.
▶ 3:07
Finish in a 400F oven for 3 to 4 minutes, to medium rare.
Finishing in the oven and restingResting
▶ 3:07
Rest at least 10 minutes before slicing.
▶ 3:25
  • 1 whole red pear
Dice a red pear small; peeling is optional.
Making the pear gastriqueDicingRead
▶ 3:47
  • cracked black pepper
  • maple syrup
Add the pear to the pan the sirloin was cooked in, on medium-high heat, with brown sugar, cracked black pepper and a splash of maple syrup; reduce by about a quarter.
▶ 3:59
Add the sherry vinegar and reduce by half, to a light syrupy consistency.
▶ 3:59
  • whole grain mustard
Transfer to a bowl, cool a minute or two, then stir in a touch of whole grain mustard.
▶ 4:25
  • sage leaves
  • hot oil
  • salt
Fry large sage leaves in a little hot oil for about 30 seconds and season with a little salt.
Fried sage garnishFryingRead
▶ 4:39
Slice the rested sirloin, pour the drippings over and finish with salt and pepper.
Slicing and platingSlicingRead
▶ 4:57
  • salt and pepper
Plate stacked: bread pudding on the bottom, sliced sirloin on top, a generous drizzle of pear gastrique and a few fried sage crisps.