| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Chefs, Surprise |
1 |
Servings |
INGREDIENTS
| 1 |
oz |
Sugar |
| 2 |
oz |
Blackberries |
| 1/2 |
|
Lemon, juice of |
| 3 |
|
Asparagus spears |
| 1 |
|
Vegetable oil |
| 3 |
|
2 oz medallions of venison |
| 2 |
|
Shallots |
| 3 |
|
Sprigs thyme |
| 3 |
|
Port |
| 2 |
oz |
Butter |
| 2 |
oz |
Fresh tagliatelle |
|
|
Pink peppercorns, crushed |
INSTRUCTIONS
Put the sugar, water, blackberries and lemon juice into a small pan.
Cook to soften. Peel asparagus, cook whole until tender but crisp. Cut
off tips and reserve stalks. Cook the venison in oil over a high heat
for one minute on both sides. Deglaze the pan with shallots, thyme and
port. Add some of the port and reduce by half then strain. Cook the
pasta 'al dente', drain and add chopped asparagus stalks. Assemble on
a plate with the pasta in the middle, meat placed around the pasta.
Pour the sauce around the outside of the meal with a few of the
drained blackberries. Place the asparagus between the meat and
sprinkle with crushed pink peppercorns. Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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“When God ordains, He sustains.”