Pimentón-Grilled Venison with Oyster Mushrooms
- SERVINGS: 4
This recipe originated in Moorish southern Spain. It calls for venison because of Muslim proscriptions against pork. But lamb or pork tenderloin works well too.
- 1 pound venison tenderloin, cut into 1-inch cubes
- 1/4 cup pure olive oil
- 1/4 cup finely chopped flat-leaf parsley
- 1 tablespoon plus 1/2 teaspoon smoked pimentón (see Note)
- 1 tablespoon minced garlic
- 1/4 cup extra-virgin olive oil
- 3/4 cup finely chopped onion
- 3/4 pound oyster mushrooms, thickly sliced
- 1/2 cup dry white wine
- Put the venison in a large resealable plastic bag. Add the pure olive oil, 2 tablespoons of the parsley, 1 tablespoon of the pimentón, the garlic and 1/2 teaspoon of salt. Seal the bag and turn to evenly coat the meat. Let marinate for 20 minutes.
- Heat the extra-virgin olive oil in a large skillet. Add the onion, cover and cook over moderate heat until translucent, 2 minutes. Add the mushrooms, cover and cook, stirring often, until tender, about 5 minutes. Stir in the remaining 1/2 teaspoon of pimentón. Season with salt. Add the wine; bring to a simmer. Cover partially and cook over low heat until the mushrooms are tender and almost dry, about 6 minutes. Stir in the remaining 2 tablespoons of parsley and keep warm.
- Preheat the broiler or heat a grill pan. Thread the venison onto 4 skewers and broil or grill the meat, turning to brown all sides, 3 to 4 minutes for medium rare. Serve with the mushrooms.
The hearty venison and smoky pimentón call for a bold red Rioja.
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Congratulations to Mei Lin, winner of Top Chef Season 12.