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Deer Medallions with Gingerbread and Onion Confit

PREP TIME : 40 min
CHILLING TIME : 10 min
READY IN : 50 min
MAKES : 4 servings
LEVEL OF DIFFICULTY : Advanced

Ingredients

CONFIT:

  • 12 small baby onions
  • 1 cup (200 g) broad beans
  • 1 1/2 Tbsp (25 ml) butter at room temperature
  • 1 1/2 Tbsp (25 ml) sugar
  • 2 cups (500 ml) chicken or vegetable broth
  • 3 1/4 cups (175 g) chanterelle mushrooms

DEER MEDALLIONS:

  • 4 ¼-lb (125 g) deer medallions
  • 1 1/2 Tbsp (25 ml) butter
  • 2 Tbsp (30 ml) oil
  • 1/4 cup (60 ml) onions, minced
  • 1/3 cup (75 ml) sugar
  • 1/4 cup (60 ml) wine vinegar
  • 2/3 cup (150 ml) Madeira or sherry wine
  • 1/3 cup (75 ml) Canabec veal or game stock
  • 4 ½-inch thick slices of store-bought or homemade gingerbread
  • Cold butter shavings to make the sauce (optional)
  • 2/3 lb (300 g)  Canabec duck foie gras, sliced or whole lobe
  • Salt & pepper
  • Flour

Instructions

CONFIT:

  1. Blanch the onions and broad beans in boiling water and peel.
  2. Place the onions with 1 1/2 cup (425 ml) butter and 2 Tbsp (30 ml) sugar in a saucepan. Cook, covered, over low heat until tender, about 20 minutes. Drain and set aside.
  3. Braise the broad beans in chicken or vegetable broth until tender. Reserve the broth.
  4. Sear the mushrooms in butter in a frying pan for a few minutes. Add the onions and sauté until lightly caramelized.
  5. Stir in the broad beans with some of the cooking juice and cook another 1 to 2 minutes to blend the flavours. Season to taste and set aside.

DEER MEDALLIONS:

  1. Season the deer medallions and sear in a mixture of butter and oil over medium-high heat. Cook to the desired doneness (approximately 3 minutes per side for medium-rare).
  2. Meanwhile, prepare the sauce: Lightly brown the minced onion in butter. Add the remaining sugar and wait until an amber caramel forms.
  3. Deglaze with the vinegar and add the Madeira or sherry. Let the mixture reduce slightly.
  4. Add the veal or game stock and let the mixture reduce again by half.
  5. Bind the sauce with two slices of gingerbread to the desired consistency and strain.
  6. Make the butter sauce, if desired, and set aside.
  7. Toast the remaining gingerbread and keep warm.
  8. Take or cut 4 slices of foie gras, season and dredge in flour. Quickly cook in a non-stick skillet over high heat.
  9. Serve the foie gras with the toasted slices of gingerbread and confit. Drizzle with butter sauce.
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