Loin of venison

Appears in

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

These are venison steaks, not very different in appearance from the beef tenderloin steaks (either can be used in either set of recipes). Wild venison, of course, is more strongly flavored than beef, and most people like the difference. If you don’t, you can find mild farm-raised venison, or simply use beef tenderloin in these recipes.

Venison and juniper are a natural combination—they both come from the same woods—and we begin there. Then we make good use of a classic Alsatian combination of dried pears and bacon. From there we go to an Asian-flavored preparation, then a lovely (and pink) beet-and-onion sauce. Finally, we make a venison stew as a sauce for the steaks.