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Cooking with Chef Patrick at Rathbun Lakeshore Grille

From the Kitchen of Executive Chef Pat Roasted Venison Tenderloin with Wild Mushroom Ragout & Corn Pudding

For the Venison 4 lbs venison Tenderloin ¼ cup olive oil 3 tablespoons soy sauce 1 cup red wine ½ cup apple cider vinegar 1 medium yellow onion, chopped 2 cloves garlic, minced 2 bay leaves 2 sprigs fresh thyme 2 sprigs fresh rosemary Kosher salt Course Ground pepper 3 table spoons olive oil

Directions: Combine the olive oil, soy sauce, wine, vinegar, onion, garlic, bay leaves, thyme and rosemary. Pour into a reseal able bag along with the venison. Press out as much are as possible and seal bag. Place meat into the refrigerator to marinate, turning 3-4 times over a 12 hour period.

Preheat oven to 325 degrees.

Heat a large sauté pan over high heat and add second olive oil and sear all sides of the venison. Place venison on a roasting rack in a roasting pan. Rub the meat with a generous amount of salt and pepper. Roast for approximately 30 minutes until the internal temperature reaches 125 degrees. Overcooking will make the meat tough. Remove from oven and let the roast rest for 10 minutes before slicing. For the wild mushroom ragout: 3 tablespoons butter ½ tablespoon garlic, minced 3 shallots, coarse chopped 4 cups coarsely chopped wild mushrooms (Portobello, shiitake, and oyster) Salt and pepper ½ cup red wine 1 cup beef stock 2 tablespoons Italian parsley, finely minced Directions: In a large flat bottom sauce pan melt ½ of the butter over medium high heat. Once the butter is melted add the garlic and shallots. Sauté for about 2 minutes until the shallots turn translucent and are soft. Add mushrooms and sauté for another 7 minutes, until the mushrooms start to brown. Pour in the wine and reduce it to less than one half. Reduce the heat to low and add the beef stock and simmer for about 20 minutes until most of the liquid has evaporated. Adjust the seasoning with salt and pepper, add the parsley and incorporate the remaining butter.

For the corn pudding: ¼ pound unsalted butter 5 cups frozen corn, thawed 1 jalapeno minced ½ cup green peppers diced ½ cup onion, diced 1 cup milk 1 cup cream 3 eggs ½ cup corn muffin mix 1 cup ricotta cheese 2 tablespoons fresh thyme, minced 1 tablespoon kosher salt ¾ teaspoon coarse ground pepper

Directions: Preheat oven to 350 degrees. Grease the inside of a 10-cup baking dish. Melt butter in a very large sauté pan. Over high heat, sauté the corn, jalapeno, pepper and onion for about 6 minutes. Remove from heat. Whisk together eggs, milk, and cream. Slowly whisk in the muffin mix and the ricotta. Add the salt, pepper and thyme. Add the corn mixture, mixing well. Pour into baking dish. Bake for approximately 40 minutes until the top begins to brown. Insert a knife in the center to check for doneness. The knife should come out clean.