Venison with a
Scented Mushroom Sauce
with Black Truffle Oil and Truffle Sea Salt with
a Chia Seed paste to thicken!!
Baby Rose Potatoes
Chia Seed Paste
Fresh Minced Garlic
Peeled Garlic Cloves
Black Truffle Oil
Rick's Chef Salt
Herbs de Provence
Black Truffle Sea Salt
Fresh Chopped Parsley
by soaking some chia seeds in enough water to cover and then
pre-heat the oven to a high heat of 500° (or more, you'll see
why below). Smear the venison rack with fresh minced garlic,
Rick's Chef Salt,
oil. Cut the rose potatoes.
start the mushroom sauce by slicing the garlic cloves and shallots,
and slicing the mushrooms
fairly thin. Toss the mushrooms in a small amount of the
Black Truffle oil.
Put the venison in the oven and plan on it taking approximately
18 minutes. Now start heating a saute pan with
canola oil and add the chopped garlic and shallots, seasoning
with Rick's Chef Salt and some of the Black Truffle Sea Salt.
Then add some parsley flakes and whole dried thyme. Stir,
then add the sliced mushrooms, stir cook just a bit then taste.
Season as shown (I use a little more truffle sea salt and
ground pepper in the video). Then stir and cook until the
mushrooms are done, add some water, and thicken with some chia
as shown. Finish by seasoning and checking thickness of sauce
and adjusting if necessary.
the potatoes for about 6 minutes. I finish the potatoes with
a little aioli and
water, then add some fresh
(In the video I make an optional salad also). At the 18
minute mark I check my venison and it's perfect at 105°
in the center
(rare for me) and 120° - 1 inch from the end (medium rare
This is the reason for using such a high heat! I purposely
get an uneven finished product.
plate serve and enjoy knowing you're eating a very healthy