Grilled Axis Venison Leg Fillet over Wild Boar Sweet-Potato Hash with Chipotle-Shiner Blanc
Description
Courtesy of Hudson’s on the Bend Chef Kelly Casey
Ingredients
For the hash:
1 bone-in leg of boar
2 T. chili powder
2 T. onion powder
½ c. brown sugar
2 T. sea salt, plus more to taste
2 T. black pepper, plus more to taste
1 onion, roughly chopped
2 carrots, roughly chopped
1 head garlic, cut in half
2 c. chicken stock
1 T. butter
2 sweet potatoes, grated
For the venison:
2 lb. Axis venison leg fillet, cut into steaks
Sea salt and black pepper to taste
Pecan wood, for grilling
For the sauce:
1 12 oz. Shiner Bock beer
1 shallot, minced
2 garlic cloves, minced
2 chipotle peppers in adobo
sauce, diced
¼ c. heavy cream
¼ c. fresh lime juice (from about
2-3 limes)
1 c. butter, cut in 1-in. cubes, room
temperature
Salt and pepper to taste
Methods/steps
For the hash:
Season the boar leg with the chili powder, onion powder, brown sugar and a tablespoon each of the salt and pepper, and place in a roasting pan with the onion, carrots, garlic and stock. Cover and roast the leg for 6 to 8 hours at 300°, or until the meat is falling apart. Allow the meat to cool, then shred it with two forks. Set aside.
Heat a sauté pan over medium heat. Add the butter, 1 cup of the prepared boar meat and the sweet potatoes, and season with salt and pepper. Press the mixture flat into the pan and allow it to brown on the bottom. Flip with a spatula, and brown the other side.
For the venison:
Season the steaks with salt and pepper, and grill over pecan wood until cooked to your desired doneness. Allow the meat to rest on a cutting board for 5 minutes. Slice the venison against the grain, to ensure tender meat.
For the sauce:
In a four-quart saucepan over medium-high heat, simmer the beer until it’s reduced to ¼ cup. Add the shallot, garlic, chipotles and cream and simmer until the mixture reduces by half. Add the lime juice, and return the liquid to a simmer. Carefully pour the mixture into a blender and puree while adding the butter cubes, one at a time. Season with salt and pepper.
To serve, place the sweet potato hash on a serving plate. Arrange the sliced meat on top, and drizzle with the sauce.
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