Tenderloin of Venison with Rosemary Wheat beer Reduction, Dill Mashed Potatoes and Baby Carrots

5 L wheat beer
5 L veal stock
3 stems Rosemary
Venison tenderloin – 4 oz per person
1 bunch fresh dill
2 lbs. russet potatoes
salt, pepper to taste (white pepper)
1 oz. butter
Sweet baby carrots, 2 per person
1 oz butter
salt, pepper (pinch)
pinch of curry

Sauce

Reduce wheat beer and veal stock over the course of 3 days. On the final day add ¼ cup sugar and 2 oz. of white vinegar to the wheat beer reduction. You should have one half litre of each at the end. Combine the veal stock and wheat beer in one pot and let stand.

Potatoes

Peel and put into pot of cold salt water, bring to boil until cooked, remove, strain and put aside for 3 minutes, chop dill, put in large bowl with butter and pepper. Pass the potatoes through a ricer or food mill into bowl, with a rubber spatula fold potato in on itself twelve times, cover and put aside.

Carrots

Peel carrots and put in pot with cold water. Bring to a boil then remove, strain, then immediately put into an ice bath. Leave carrots in the ice bath until ready to use. Saute carrots in butter, salt and curry until tender, cover and put aside.

Service

A large heavy iron pan should be hot. Rub oil, salt, pepper on all sides of the venison, sear all sides of the venison portions, then put in hot oven. After 4 – 5 minutes take out, put back on hot stove, then add the wheat beer reduction, wait for the sauce to thicken. Take the venison out and put on top of the carrots in the middle of plate. Pipe the mashed potatoes on top of venison, pour sauce over everything and serve.

Chef Joseph Thompson
The Swan at Carp
108 Falldown Lane
Carp, ON
for reservations call: (613) 839-7929