Texas "Broken Arrow" Venison
with Spicy Golden Pear Sauce &
Wild Rice Compote

Ingredients
18 2 ½ oz medallions of South Texas Antelope Boneless Loin (3 lbs)
Salt to taste
The Mansion on Turtle Creek Pepper Mixture to taste
6 tblsp peanut oil
Spicy Golden Pear Sauce
Wild Rice Compote

Season fillets with salt and Pepper Mixture to taste. Heat 3 tblsp oil in large sauté pan over medium high heat. Place a many fillets in pan as you can without crowding.
Cook fillets for 1 to 2 minutes on each side, just to seal surface and brown edges. Meat should be medium-rare. Repeat as needed to sauté all fillets.
Ladle Spicy Golden Pear Sauce over the bottom of each of six warm dinner plates. Place 3 venison fillets at 3 points on the plate to form a triangle, leaving a space in the center of the plate. Spoon a mound of Wild Rice Compote in the center of each plate. Serve immediately.
Serves 6

Spicy Golden Pear Sauce
3 mushrooms, sliced thin
1 tblsp peanut oil
3 shallots, minced
6 golden pears, cored and sliced thin
4 sprigs fresh thyme
1 tlbsp crushed black peppercorns
1 tlbsp crushed green peppercorns
2 serrano chilies, seeded
1 cup white port wine
2 cups brown veal demi-glace
Salt and pepper to taste
Juice of 1 lemon or to taste

Saute mushrooms in oil in a large saucepan over medium-high heat for 1 minute, or just until they begin to release their juices. Add shallots and sauté another minute.
Add pears, thyme, peppercorns, Serrano chilies, and port. Bring liquid to a boil and cook for about 10 minutes or until all liquid has evaporated. Add demi-glace and bring to a boil.
Remove from heat and strain through a fine sieve. Season to taste with salt and lemon juice. Keep warm.

The Mansion on Turtle Creek

Wild Rice Compte
1tblsp unsalted butter
¼ cup medium-diced lean salt-cured ham
½ cup chopped leeks
4 halves sun-dried pears, cut into medium dice
2 cups cooked wild rice
1 cup heavy cream
Salt to taste

Heat butter in a medium suate pan over medium heat. Add ham and cook for about 4 minutes or until brown. Add leeks and pears. Saute for 3 minutes but do not brown.
Add cooked rice. (Rice should not be overcooked so that the grains split open.) Stir in cream. Bring liquid to a boil, lower heat somewhat, and cook for about 4 minutes or until cream is thick.
Remove from heat, stir mixture, and season to taste with salt. Keep warm

The Mansion on Turtle Creek