Travel Reference
In-Depth Information
121
The Ultimate Surf and Turf
Cervena Venison Medallion and
Butter Poached Shrimp with a
Creamy Goat Cheese Remoulade
SURF AND TURF
2 ounces white wine
1 stick (¼ pound) unsalted butter
In a 6-inch skillet, bring wine and butter to a boil, stir-
ring rapidly to form an emulsion. Turn down to a sim-
mer. Add shrimp, salt, and pepper to season. Cook for
about 2 minutes, stirring and tossing the shrimp. Cool
down in butter broth.
8 pieces peeled, deveined, tail-off
shrimp (21-25)
Salt and pepper to taste
1 piece Cervena venison strip loin
1 ounce unsalted butter
1 ounce grapeseed oil
Season the venison strip loin with salt and pepper. In a
6-inch skillet, melt butter and grapeseed oil together.
REMOULADE
6 ounces goat cheese (set at room
temperature for 2 hours)
On medium-high heat, sauté venison strip loin to me-
dium rare (about 2 minutes per side). Cool and let rest.
1 lemon, juiced
1 tablespoon each chervil, chives,
and parsley, finely chopped
6 ounces crème fraiche
Mix together goat cheese, lemon juice, and herbs until
smooth. Add crème fraiche and fold in—but do not
whip! Season with salt and pepper and reserve.
Salt and pepper to taste
PLATING
Slice venison into 8 medallions. Place shrimp on top of
venison and spoon about 1½ ounces of remoulade on
top. Garnish with little micro greens and edible flowers
for a nice presentation.
.
YIELD
,
Serves 6-8 as an appetizer
