Venison with a Truffle
Scented Mushroom Sauce

Seasoning with Black Truffle Oil and Truffle Sea Salt with a Chia Seed paste to thicken!!


Trimmed Venison Rack
Baby Rose Potatoes
Chia Seed Paste
Fresh Minced Garlic
Peeled Garlic Cloves
Peeled Shallots
Canola Oil
Black Truffle Oil
Rick's Chef Salt
Herbs de Provence
Black Truffle Sea Salt

Aioli Sauce
Fresh Chopped Parsley

To make:

Start 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, Herbs de Provence and olive oil. Cut the rose potatoes.

Now 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 fresh ground pepper in the video). Then stir and cook until the mushrooms are done, add some water, and thicken with some chia seed paste as shown. Finish by seasoning and checking thickness of sauce and adjusting if necessary.

Steam the potatoes for about 6 minutes. I finish the potatoes with a little aioli and water, then add some fresh chopped parsley. (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 for Diana). This is the reason for using such a high heat! I purposely get an uneven finished product.

Now plate serve and enjoy knowing you're eating a very healthy dinner!

Video on Vimeo!

©2012 Rick and Diana Boufford & The Black Sheep Cooking Club
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