Roland's Place
Restaurant

New Haven, Vermont

Specialty Recipe

Venison Pie, Venison Medallion,
Red Currant Sauce,
and Spaghetti Squash

Rolands's Place Website

Old Lantern Website

Recipe specially made for Vermont fallow venison from Ledgend Farm.

Ingredients:

Pie Dough:

3-1/2 cups all-purpose flour

1/2 cup water

1 cup butter

1 teaspoon salt

Venison Mix:

1-1/2 pounds ground Fallow venison

1 carrot

1 leek

2 shallots

1/2 stalk celery

8 ounces shiitake mushrooms

1/4 cup tomato paste

Cognac

Juniper berry, thyme, salt, and pepper

1/4 cup red currant jelly

1 cup burgundy wine

Flour

Red Currant Sauce:

Venison stock

Shallots

Red wine

1/2 cup currants

Cognac

Spaghetti Squash:

Spaghetti squash

Butter

Salt

Six 2-ounce Medallion saddle (fallow venison)

Pie Dough: Mix all ingredients. Let rest 20 minutes. Roll 2/3 dough in individual mold. Reserve.

Venison Mix: Dice finely all vegetables; brown in butter on stove. Add ground meat. Let cook 20 minutes. Add tomato paste and 2 Tablespoons flour. Brown some more, flamed with cognac. Add seasoning and wine. Cook slowly for 1 hour. Check seasoning and consistency. Let cool 1 hour.

Red Currant Sauce: Reduce wine and shallots, flamed with cognac. Add currants and seasoning; adjust thickness.

Spaghetti Squash: Bake in oven for 1 hour; take meat out of shell and reserve.

Finish Pie: Venison mix in pie mold. Cover with dough. Bake 30 minutes at 375 degrees.

Finish Dish: Sear medallion in butter (keep medium rare). Saute spaghetti squash with butter. Place pie in middle of plate. Put medallion, then sauce, over pie. Place squash around venison.

• Roland's Place Restaurant
• Roland's B&B on VirtualCities.com
• Rolands's Place Website
• Old Lantern Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)