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Seared Wapiti Loin With Honey Reduction and Birch Syrup in Elderberry Vinegar Sauce

By Alain Pénot, Executive Chef.


Ingredients:

  • 550 g wapiti loin, fat removed
  • 50 ml vegetable oil
  • 100 g clarified butter

Sauce

  • 1 unit shallot
  • 150 g honey
  • 50 g birch syrup
  • 30 ml elderberry vinegar
  • 200 ml red wine
  • 500 ml veal stock

Preparation:

Sauce

  1. Melt butter in cooking pot, add finely chopped shallot, honey and syrup.
  2. Let reduce without coloration.
  3. Deglaze with elderberry vinegar, let reduce.
  4. Add red wine and let reduce.
  5. Add veal stock and let reduce.
  6. Check seasoning.

Wapiti Loin

  1. Heat pan with butter and oil.
  2. Sear loin and remove, move to oven pre-heated to 200F for approximately 10 minutes.

Presentation:

  1. Cover dish bottom with some sauce, top with loin, add vegetables to taste along with buckwheat chips.
  2. Serve hot.

Comments:

  • Serves 4

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Auberge du Lac-St-Pierre
10911, Notre-Dame Ouest
C.P. 4010, Succ A
Trois-Rivières (Québec)
G9B 6V8
Phone: 819 377-5971
Fax: 819 377-5579
Email:
Website: http://www.aubergelacst-pierre.com/

Printed on: Friday, September 22, 2017