Venison with Spelt-Corn Relish and Asparagus Recipe from GourmetFoodPlaza.com

Gourmet Food Plaza

Venison with Spelt-Corn Relish Recipe.....you'll find more recipes like this in our Recipe pages

Venison with Spelt-Corn Relish and Asparagus
This venison dish combines some surprising ingredients: raisins, cognac and rhubarb for a tangy-sweet sauce, and corn, bell pepper and spelt, an ancient grain, for a colorful relish.
Serves 4
	Spelt-Corn Relish
1 cup	spelt (available in natural foods stores)
4 cups	vegetable or chicken stock, or more as needed
1/2 tsp	saffron
1/2 tsp	dried thyme
1	bay leaf
2 tbsp	unsalted butter
1 cup	fresh corn kernels
1 cup	yellow bell pepper, seeded, deribbed and cut in 1/4-inch dice
1/2 tsp	ground cumin
-	salt and freshly ground black pepper to taste

	Venison
1	2 1/4 pound venison loin
-	salt and freshly ground black pepper to taste
1 cup	stock reserved from spelt
1/2 cup	dark raisins
1/2 cup	cognac
4 tbsp	olive oil
2 cups	rhubarb stalks (3 to 4 stalks), very thinly sliced
24 - 36	asparagus spears, peeled, blanched and trimmed to 4-inch lengths
3 tbsp	olive oil
-	salt and freshly ground black pepper to taste

	To Make the Spelt-Corn Relish
-	Combine the spelt, stock, saffron, thyme and bay leaf in a medium, heavy saucepan and bring to a boil.
-	Cover the pan tightly, reduce heat to medium and cook for 45 minutes or until the spelt is tender.
-	Add more stock as needed to keep the mixture moist.
-	Pour off the remaining stock and reserve.
-	You should have at least 1 cup.
-	In a medium sauté pan or skillet over medium-high heat, melt the butter, add the corn and bell pepper, and toss together for 2 to 3 minutes.
-	Add the cumin, salt and pepper and cook for 1 minute, then add this mixture to the spelt.
-	Set aside and keep warm.

-	Preheat the oven to 450 F.
-	Remove the excess fat and skin from the loin, then cut the meat into medallions.
-	Use the flat side of a chef's knife or a cleaver to flatten each medallion slightly.
-	Season both sides with salt and pepper and set aside.
-	Place the reserved stock in a small saucepan, add the raisins and heat until the raisins are plump, about 5 minutes.
-	Add the cognac, heat until warm and ignite the cognac with a match.
-	Shake the pan until the flames subside. Set aside.
-	Heat a large cast-iron skillet over high heat until very hot.
-	Add 2 tablespoons of the oil and as many venison medallions as will fit without touching one another.
-	Sear on 1 side for 1 to 2 minutes, then turn and sear the opposite side:
-	The venison should be rare and not too browned.
-	Remove the meat from the skillet and set aside.
-	Repeat to cook the remaining medallions, adding additional oil as needed.

-	Once all the medallions are seared, pour off any excess oil and then add the rhubarb.
-	Sauté the rhubarb for 2 to 3 minutes, then add the raisins and liquid, return the medallions to the skillet and cook for 2 to 3 minutes.
-	Meanwhile, roll the asparagus spears in the olive oil and spread them out on a sided baking sheet.
-	Season with salt and pepper, and bake for 5 minutes.

	To Serve
-	Place 3 medallions on each serving plate and spoon some rhubarb sauce over the venison and around the edge of the plate.
-	Place a portion of spelt-corn relish at the top of each plate and arrange the spears of asparagus on either side.

_________________________________________________________________________