Cervena Venison Shabu-Shabu

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recipe_Venison_Silverado.jpgSubmitted by The Grill at Silverado - Silverado Resort
Executive Chef - Peter Pahk

The Grill at Silverado, is a one-of-a-kind Napa Valley restaurant, serving breakfast, lunch, dinner and bar appetizers. This restaurant in Napa Valley features Wine Country Cuisine with an Asian flair, emphasizing fresh and sustainable products. Chef Pahk's Cervena Venison Shabu-Shabu won Cervena Venison Dish of the Year 2008.


Ingredients:

  • 2 lbs. Venison Rib-Eye, sliced very thin
  • 1 stalk of Leek, cut into rounds 1/4 inch thick
  • 12 Shiitake mushrooms, halved
  • 8 - 10 Green onions cut into 3 inch pieces
  • 6 Leaves Chinese cabbage, cut into squares
  • 2 Cakes of Tofu, Bean Curd, firm style
  • 8 - 10 pieces Aburage - Fried Fish Cake
  • 3 Whole eggs
  • 2 lbs. Cooked Udon Noodles
  • 10 Sprigs of cilantro
  • 3 Quarts Chicken broth
  • 1 Thumb size piece of ginger, peeled and smashed
  • 2 Cloves garlic, smashed

Preparation:

  • Slice rib-eye very thin, 1/8inch and arrange on platter.
  • Wash and slice leeks and arrange on platter.
  • Cut Shiitake mushrooms in half and arrange on platter.
  • Chiffonade the green onion and arrange on platter.
  • Slice cabbage and arrange on platter.
  • Dice Tofu into 1 inch cubes and arrange on platter.
  • Cut fish cakes into 1 inch triangles and arrange on platter.
  • Arrange raw food on a large platter.

Bring the 3 quarts of chicken stock to a boil with the ginger and garlic, simmer for 5 minutes and remove the garlic and ginger.
Make a flat omelet with the 3 eggs and Chiffonade.  Arrange 6 large soup bowls by the

Chicken stock

First - Re-heat the Udon Noodles a little at a time in the chicken stock, remove with tongs and divide evenly among the six bowls.

Next - Heat the vegetables one by one and divide equally into the six bowls.

Lastly - Heat the cervena slices and poach rare, about 10 seconds.
Bring stock up to a rolling boil and pour remaining broth evenly into the bowls over contents, (you should have about 10 - 12 oz. of broth for each bowl) garnish with egg, scallions and cilantro.
Serve with Sesame Sauce.

Sesame Sauce
  • 3 ounces white sesame seeds
  • 3/4 cup dashi
  • 3 ounces of soy sauce
  • 1 ounce of Mirin
  • 1 ounce of sake
  • 1 Tbsp. sugar

  • In dry frying pan, toast sesame seeds until golden brown. Remove from heat and grind in spice blender or pound seeds in a napkin, or use mortar and pestle.
    Add rest of ingredients and chill.

    Wine Pairing: Beneserre '06 Sangiovese

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1 Comments

Love yourwebsight--i grew up in napa valley---lived on old sonoma road--- now in the very hot hollywood florida but must say i love it here--still miss napa and would love nothing more than to come home!!! My home town--i graduated from the school of culinary arts ft lauderdale so you food posts are truly my favorite--now since i dont have any fresh venison and not a chance i will find it here if florida--must try to find a substitute!!!

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