gistfile1.txt

Onion
garlic
ginger root
lemon
tomato paste
thyme sprig
chicken stock
shallots
rosemary 
creme fraiche

ginger sauce:
1/4 cup onion chopped
1 clove garlic, minced
1 tablespoon minced ginger root
1/2 lemon juiced
1/4 cup soy sauce
1/4 teaspoon sugar
1/4 teaspoon white vinegar
blend till smooth

OR


1 to 1 1/2 pounds boneless top blade, sirloin, or rib-eye steak, 3/4 inch thick
1 1/2 tablespoons unsalted butter
1 tablespoon minced fresh ginger
2 tablespoons soy sauce
1 tablespoon chopped fresh cilantro leaves, for garnish (optional)


Heat a large, heavy skillet over medium-high heat until it begins to smoke. Add steak, and cook until nicely browned, 1 to 2 minutes. Turn, and cook until browned, 1 to 2 minutes. Remove from heat, transfer steak to a plate, and set aside.
When the skillet has cooled slightly, return it to the stove over medium-low heat. Add the butter; when it melts, add the ginger, and saute about 30 seconds. Add the soy sauce, stirring with a spoon until thick. Return the steaks to the skillet along with any accumulated juices. Increase the heat to medium, and cook, turning the steak after 3 or 4 minutes for medium-rare. Transfer the steak to a serving dish, and spoon the pan juices over the steak. Garnish with fresh cilantro leaves.



Wine Reduction:
2 cups chicken stock
1 cup red wine
1/3 cup chopped shallots
1 tablespoon tomato paste
1 thyme sprig
5 teaspoons butter
1/8 teaspoon salt
1/8 teaspoon black pepper

1. Place Roasted Chicken Stock in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 1/2 cup (about 20 minutes). Place stock in a bowl; keep warm.
2. Combine wine and next 3 ingredients (through thyme) in steak pan over medium-high heat; bring to a boil and deglaze. Cook until reduced to 1/3 cup (about 8 minutes). Stir in reserved stock; return mixture to a boil. Cook until reduced to 2/3 cup (about 7 minutes). Strain mixture through a sieve over a bowl; discard solids. Stir in butter, 1 teaspoon at a time, stirring until butter melts. Stir in salt and pepper.


gin and juniper:
1 shallot, minced
1 shot of gin (not the good stuff)
1/4 cup demi-glace or reduced beef or venison stock
1 teaspoon ground juniper
2 teaspoons chopped fresh rosemary
1/2 cup sour cream or creme fraiche


Salt the venison and set aside at room temperature for 30 minutes.
Heat the lard or butter in a saute pan over medium-high heat and sear the venison on all sides. This should take 3 to 4 minutes on each side of the loin. “Kiss” the other sides of the loin for 1 minute to get a good sear. Remove the venison and let it rest on a cutting board.
Add the shallot to the pan and saute for 2 minutes, stirring often. Off the heat, add the gin to the pan, then set it back over high heat. Flame it if you’d like. Either way, let it cook down a bit then while deglazing the pan with a wooden spoon. Add the crushed juniper and rosemary, then the demi-glace or reduced stock. Let this cook down over high heat until a spoon dragged through it leaves a trail, about 4 to 5 minutes. Turn off the heat, let any bubbling stop, then whisk in the sour cream. Strain the sauce if you want to.
To serve, slice the venison loin into medallions. Lay down some sauce, then top with the medallions. You can add some fresh cracked pepper and some pomegranate seeds if you’d like.