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Venison Short Loin Filet with Tomato Basil Butter Sauce

Chef Tim Creehan

Cuvee Bistro
Serves 4

 

Pheasant and Red Cabbage

Ingredients

2 pheasants, dressed

2 pounds red cabbage, rinsed and finely shredded

2 medium onions, peeled and thinly sliced

1 tablespoon brown sugar

1 tablespoon black currant jelly

1 teaspoon ground cinnamon

1/3 cup fresh cranberries

2 apples, cored and chopped (but not peeled)

1 pinch dry mustard

3/4 cup red wine vinegar

2 cups water

Salt, to taste

Freshly ground black pepper, to taste

1/4 cup melted butter

2 cloves garlic, pressed

6 slices bacon

 

Directions

1 In a heavy-bottomed saucepan over medium-low heat, combine cabbage, onions, sugar, jelly, cinnamon, cranberries, apples, mustard, vinegar and water. Season to taste with salt and pepper. Cover and cook 2-

2 hours or until mixture is thickened, stirring occasionally. If too much liquid remains, uncover and boil rapidly, stirring occasionally, until the liquid is reduced.

3 Preheat oven to 450 degrees.

4 While cabbage is cooking, brush pheasant with melted butter and season with salt, pepper and garlic. Place birds, breast side up, in a roasting pan. Lay bacon slices over the top and bake 20 minutes, basting frequently with melted butter. Reduce temperature to 350 degrees. Cover and cook 50 minutes. Remove cover and roast bird for an additional 45 minutes or until golden brown and moist, basting constantly with pan juices. Remove pheasant from oven and cut into serving pieces. Serve with red cabbage and roasted vegetables.

 

Roasted Vegetables

Ingredients

1/2 small butternut squash, peeled and cut into strips

1 sweet potato, peeled and cut into strips

1 Yukon Gold potato, washed and sliced 1/2-inch thick

1/2 tablespoon chopped fresh thyme

1/2 tablespoon chopped fresh rosemary

2 tablespoons olive oil

1 tablespoon balsamic vinegar

Salt, to taste

Freshly ground black pepper, to taste

 

Directions

1 In a large bowl, combine the squash, sweet potato and Yukon Gold potato.

2 In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.

3 Roast for 45-55 minutes in the preheated oven (450 degrees), stirring every 10 minutes, or until vegetables are cooked through and browned.

 

Wilted Spinach

Ingredients

1 tablespoon extra-virgin olive oil

1 pound fresh spinach, stemmed and rinsed

Salt, to taste

Freshly ground black pepper, to taste

 

Directions

Heat oil in a large skillet over medium-high heat. Add spinach, and toss until just wilted, about 2 minutes. Season with salt and pepper to taste.

To Assemble: Divide red cabbage and cranberries among plates. Layer roasted potato slices, wilted spinach, sliced pheasant, bacon and squash and sweet potatoes

Venison Short Loin Filet with Tomato Basil Butter Sauce

STORY BY
PHOTOGRAPHY BY

Venison Short Loin Filet with Tomato Basil Butter Sauce

STORY BY
PHOTOGRAPHY BY
‘‘

Chef Tim Creehan
Cuvee Bistro
Serves 4
For Pheasant and Red Cabbage:
Ingredients
2 pheasants, dressed
2 pounds red cabbage, rinsed and finely shredded
2 medium onions, peeled and thinly sliced
1 tablespoon brown sugar
1 tablespoon black currant jelly
1 teaspoon ground cinnamon
1/3 cup fresh cranberries
2 apples, cored and chopped (but not peeled)
1 pinch dry mustard
3/4 cup red wine vinegar
2 cups water
Salt, to taste
Freshly ground black pepper, to taste
1/4 cup melted butter
2 cloves garlic, pressed
6 slices bacon
Directions
1. In a heavy-bottomed saucepan over medium-low heat, combine cabbage, onions, sugar, jelly, cinnamon, cranberries, apples, mustard, vinegar and water. Season to taste with salt and pepper. Cover and cook 2-3 hours or until mixture is thickened, stirring occasionally. If too much liquid remains, uncover and boil rapidly, stirring occasionally, until the liquid is reduced.
2. Preheat oven to 450 degrees.
3. While cabbage is cooking, brush pheasant with melted butter and season with salt, pepper and garlic. Place birds, breast side up, in a roasting pan. Lay bacon slices over the top and bake 20 minutes, basting frequently with melted butter. Reduce temperature to 350 degrees. Cover and cook 50 minutes. Remove cover and roast bird for an additional 45 minutes or until golden brown and moist, basting constantly with pan juices. Remove pheasant from oven and cut into serving pieces. Serve with red cabbage and roasted vegetables.

For Roasted Vegetables:
Ingredients
1/2 small butternut squash, peeled and cut into strips
1 sweet potato, peeled and cut into strips
1 Yukon Gold potato, washed and sliced 1/2-inch thick
1/2 tablespoon chopped fresh thyme
1/2 tablespoon chopped fresh rosemary
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt, to taste
Freshly ground black pepper, to taste
Directions
1. In a large bowl, combine the squash, sweet potato and Yukon Gold potato.
2. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
3. Roast for 45-55 minutes in the preheated oven (450 degrees), stirring every 10 minutes, or until vegetables are cooked through and browned.

For Wilted Spinach:
Ingredients
1 tablespoon extra-virgin olive oil
1 pound fresh spinach, stemmed and rinsed
Salt, to taste
Freshly ground black pepper, to taste
Directions
Heat oil in a large skillet over medium-high heat. Add spinach, and toss until just wilted, about 2 minutes. Season with salt and pepper to taste.

To Assemble:
Divide red cabbage and cranberries among plates. Layer roasted potato slices, wilted spinach, sliced pheasant, bacon and squash and sweet potatoes

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Venison Short Loin Filet with Tomato Basil Butter Sauce

Chef Tim Creehan
Cuvee Bistro
Serves 4
For Pheasant and Red Cabbage:
Ingredients
2 pheasants, dressed
2 pounds red cabbage, rinsed and finely shredded
2 medium onions, peeled and thinly sliced
1 tablespoon brown sugar
1 tablespoon black currant jelly
1 teaspoon ground cinnamon
1/3 cup fresh cranberries
2 apples, cored and chopped (but not peeled)
1 pinch dry mustard
3/4 cup red wine vinegar
2 cups water
Salt, to taste
Freshly ground black pepper, to taste
1/4 cup melted butter
2 cloves garlic, pressed
6 slices bacon
Directions
1. In a heavy-bottomed saucepan over medium-low heat, combine cabbage, onions, sugar, jelly, cinnamon, cranberries, apples, mustard, vinegar and water. Season to taste with salt and pepper. Cover and cook 2-3 hours or until mixture is thickened, stirring occasionally. If too much liquid remains, uncover and boil rapidly, stirring occasionally, until the liquid is reduced.
2. Preheat oven to 450 degrees.
3. While cabbage is cooking, brush pheasant with melted butter and season with salt, pepper and garlic. Place birds, breast side up, in a roasting pan. Lay bacon slices over the top and bake 20 minutes, basting frequently with melted butter. Reduce temperature to 350 degrees. Cover and cook 50 minutes. Remove cover and roast bird for an additional 45 minutes or until golden brown and moist, basting constantly with pan juices. Remove pheasant from oven and cut into serving pieces. Serve with red cabbage and roasted vegetables.

For Roasted Vegetables:
Ingredients
1/2 small butternut squash, peeled and cut into strips
1 sweet potato, peeled and cut into strips
1 Yukon Gold potato, washed and sliced 1/2-inch thick
1/2 tablespoon chopped fresh thyme
1/2 tablespoon chopped fresh rosemary
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt, to taste
Freshly ground black pepper, to taste
Directions
1. In a large bowl, combine the squash, sweet potato and Yukon Gold potato.
2. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
3. Roast for 45-55 minutes in the preheated oven (450 degrees), stirring every 10 minutes, or until vegetables are cooked through and browned.

For Wilted Spinach:
Ingredients
1 tablespoon extra-virgin olive oil
1 pound fresh spinach, stemmed and rinsed
Salt, to taste
Freshly ground black pepper, to taste
Directions
Heat oil in a large skillet over medium-high heat. Add spinach, and toss until just wilted, about 2 minutes. Season with salt and pepper to taste.

To Assemble:
Divide red cabbage and cranberries among plates. Layer roasted potato slices, wilted spinach, sliced pheasant, bacon and squash and sweet potatoes

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