Moose Steaks with Port Wine and Balsamic reduction
Show #110
Measure |
Ingredients |
Prepare |
| 4 | Moose steaks | 6 to 8 ounces each |
| 4 | Bacon strips | Blanched |
| Season with: | Thyme | |
| Greek oregano | ||
| Salt and pepper | To taste | |
| 2 tablespoon | Butter | clarified |
| 1 tsp | Garlic | Chopped |
| 1 tablespoon | Shallot | Chopped |
| 1 cup | Beef Stock | |
| 3 ¼ cup | Port wine | |
| 1 cup | Balsamic vinegar | |
| 1 | Fresh thyme sprig | |
| 1 | Bay leaf | |
| 1 | Summer savory sprig | |
| 2 | Parsley stems | |
| 2 | Garlic cloves | Crushed |
| 12 | Whole pepper corns | |
| 1/3 cup | Dehydrated cherries |
To make Balsamic Reduction: In stainless steel sauce pan add 3 cups port wine, 1 cup balsamic vinegar, sprig of thyme, sprig of summer savory, bay leaf, garlic cloves, pepper corns and dehydrated cherries. Reduce over low heat until syrup consistency.
Wrap moose steaks with bacon and pin with tooth pick and season with thyme, oregano, salt and pepper. Sear steaks in 1 tablespoon clarified butter on high heat for two to three minutes on a side, and hold in a warm oven. In the same pan over medium heat add 1 tablespoon clarified butter, 1 tsp. garlic and 1 tablespoon shallots. De-glaze with 1/4 cup port wine and beef stock. Reduce liquid volume by half and add the balsamic and port wine reduction. Salt and pepper to taste. Finish the sauce by whisking in a tablespoon of chilled butter. Top steaks with the sauce. SERVES 4
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