WHISTLER, BC, CANADA
Reverse seared venison striploin, confit potatoes, roasted zucchini & virgin sauce
400g potatoes
400g venison roast
150g Zucchini
1L duck fat ( or EVOO)
50g grape tomatoes
30g olives
20g capers
30g arugula
5g minced garlic
50ml tomato sauce or crushed tomatoes
Parsley
When applying a reverse sear, you ensure to cook the meat at a slower pace, breaking the protein more efficiently as it allows to cook the roast more evenly (especially along the edges). Offering as much medium-rare as possible
Preparation
Preheat oven at 300° and warm-up duck fat
Wash vegetables, cut in large shapes
Season everything
Confit potatoes
Oil meat and zucchini, roast at 300°F
Set timer 20 min
Roast
Pull zucchini and meat and check doneness, turn and finish in the oven till rare (55°), rest the steak.
​
Prepare sauce Vierge/virgin sauce.
Cut olives and grape tomatoes in half, sweat in butter at low heat with capers, add garlic, add olive oil and tomatoes sauce, cook for 2 min, add parsley and set aside.
Sear & assemble
Pull potatoes and let dry on a paper towel
​
Sear steak and zucchini
​
Slice the roast
​
Assemble and check the seasoning