Venison Tenderloin with Cantaloupe and Gnocchi
An unique dish from chef Robert Day.
Ingredients
Directions
Heat pan to medium high heat. Rub venison with oil, salt, pepper, and ground coffe. Sear venison until cooked on the outside. Once venison is cooked place in oven at 400 degrees and cook for 8-10 minutes.
Place cooked gnocchi in a pan with 1 tablespoon melted butter. Add 1/4 cup whipping cream and 1/4 cup parmesan cheese. Cook until until mixed and melted.
Cut the cantaloupe in half. With melon baller, cut out 12 melon balls. In a small dish mix melon balls with fresh oregano and the juice of 1/2 lemon.
Slice venison tenderloin tin strips. On a plate surface, add carrot and parsnip puree. Add venison, gnocchi, and cantaloupe balls to plate. Serve with broccoli or roasted fennel. Serve and enjoy.
*Gnocchi Ingredients
3 large russet potatoes scrubbed
1 large egg
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 cups unbleached all-purpose flour, or as needed
Preheat oven to 400 degrees. Place potatoes on baking sheet and bake for 40-45 minutes, until soft enough to pierce with fork.
Gnocchi Directions
Let potatoes cool, and remove skins. Press the peeled potatoes through a potato ricer. Alternatively, the potatoes can be passed through a food mill fitted with the fine disc.In a small bowl, mix a beaten egg, salt, pepper, and parmesean into the potato. Gradually add flour to potato mixture until it become a dough.
Roll the dough into a rope 1/2 inch thick, flouring the dough if necessary as you roll to keep it from sticking. Cut the rope into 1/2 inch dumplings.
Bring six quarts of salted water to a vigorous boil in a large pot over high heat. Drop about half the gnocchi into the boiling water a few at a time, stirring gently. Cook for about three minutes and remove from water.