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Roland's Place Restaurant
New Haven, Vermont
Venison Pie, Venison Medallion, Red Currant Sauce, and Spaghetti Squash
Recipe specially made for Vermont fallow venison from Ledgend Farm.
Pie Dough: Mix all ingredients. Let rest 20 minutes. Roll 2/3 dough in individual mold. Reserve.
Venison Mix: Dice finely all vegetables; brown in butter on stove. Add ground meat. Let cook 20 minutes. Add tomato paste and 2 Tablespoons flour. Brown some more, flamed with cognac. Add seasoning and wine. Cook slowly for 1 hour. Check seasoning and consistency. Let cool 1 hour.
Red Currant Sauce: Reduce wine and shallots, flamed with cognac. Add currants and seasoning; adjust thickness.
Spaghetti Squash: Bake in oven for 1 hour; take meat out of shell and reserve.
Finish Pie: Venison mix in pie mold. Cover with dough. Bake 30 minutes at 375 degrees.
Finish Dish: Sear medallion in butter (keep medium rare). Saute spaghetti squash with butter. Place pie in middle of plate. Put medallion, then sauce, over pie. Place squash around venison.
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