love style, inc.
Venison Loin with Salsify Purée, Hen of the Woods Mushrooms, Swiss Chard and Candied Grapes
Courtesy of chef Tim Love • Lonesome Dove Austin • Serves 4
1. Take the chard pieces and fry them in peanut oil at 350 degrees until they stop bubbling; take out of oil and allow to dry on a paper towel. Fry the mushrooms in the same fryer until crispy and golden brown.
2. Season the loin liberally with Chef Tim Love Game Rub and sear in a pan for 1.5 minutes each side; let rest for 3 minutes.
Candied Grapes Instructions:
1. Take one egg white and beat it with a whisk until frothy. In a separate bowl combine 2 cups of sugar and 1 tablespoon of chili powder.
2. Brush the egg whites onto the grapes, just barely enough to coat them. Toss the grapes into the sugar mixture and toss until well coated.
3. Allow them to dry in the sugar mixture for a couple of hours before needed.
salsify purÉe Instructions:
1. Peel five pieces of salsify and cut into 1-inch pieces. Place the salsify into a pot and cover them with heavy cream. Bring to a boil then reduce to a simmer until the salsify is tender.
2. Take some of the cream out of the pot to ensure that the puree is not too runny; set it aside because you may need to add it back.
3. Puree the salsify and cream mixture until smooth; if needed add the cream back in so that it is the consistency of gravy. Season with salt and pepper.
4. Place ¼ cup of the salsify on a plate in a line and arrange the candied grapes on either side of the line.
5. Slice the hot loin into four pieces on a bias, making sure to cut against the grain. Take each piece of the meat and place it on the plate with one piece of chard and Hen of the Woods; repeat process.
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