CHEF JAMES WELFINGER
Baltimore Marriott Inner harbor at Camden Yards
410-962-0202
A recipe from CHEF JAMES WELFINGER…
GRILLED VENISON CHOPS WITH WILD MUSHROOM RISOTTO AND DRIED CHERRY CONSERVE
6 ounces of venison loin
3 ounces of wild mushroom risotto
3 ounces of grilled asparagus
2 ounces of dried cherry conserve
salt & pepper blend as needed
chopped parsley as needed
Bread display
1. Season the venison chops and grill to desired temperature. Medium rare is preferred.
2. Heat the mushroom risotto up and place in the center of the plate.
3. Lean the venison chops on the risotto and drizzle with the cherry conserve.
4. Lay the grilled asparagus on the bones of the venison.
5. Serves 1.
WILD MUSHROOM RISOTTO
2 ounces of clarified butter
2 pounds of arborio rice
2 tablespoons of minced garlic clove
1/4 pound of shiitake mushrooms
1/4 pound of button mushrooms
1/4 pound of crimini mushrooms
1/4 pound of portabello mushrooms
1/2 ounces of 1/4" dice onion
1/4 pound of mushroom base
water as needed
salt & pepper blend; as needed
1. Mix the water and mushroom base and set aside.
2. Sauté the onions, mushrooms, and garlic in clarified butter until soft and then add the arborio.
3. Coat the rice with the butter in the pot and allow to toast (approximately 2 minutes).
4. Add the mushroom stock and allow the rice absorb it; stirring occasionally.
5. Repeat Step 4 until the rice is al dente. Remove from cooking area and lie out on sheet pans and refrigerate until cool.
6. Consolidate into a plastic bucket, label, date and refrigerate.
DRIED CHERRY CONSERVE
3 pounds of dried cherries
32 ounces of port wine
1 sprig of rosemary
3 tablespoons of cornstarch
water; as needed
1. Plump the cherries in water and reduce until almost dry.
2. Add the sprig of rosemary and the port wine and reduce 2/3 of the way.
3. Thicken with a slurry to a syrupy consistency, if necessary.