Broken Arrow Ranch Venison, Antelope, Wild Boar, Quail, Dorper Lamb
View Cart
Home Order Online Wild Game Recipes About The Ranch Field Harvesting Articles and Information FAQ For Chefs and Food Professionals

Texas "Broken Arrow Ranch" Venison
with Spicy Golden Pear Sauce


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