Fiery Venison Fillet with Corn Flan, Red Pepper Sauce and Bourbon Glace

Meat:

Rub meat with chili and let sit for 1/2 hour. Sear on high temperature for 2 min. Cook in hot stove on 200 degrees for another 6-8 min. until pink. Place on a warm plate and rest.

Sauce:

Add butter to frying pan. Saute onions in it for 2-3 min until soft. Add brown sugar, let melt. Pour on bourbon and vinegar.

Add tomatoes and chili. Pour beef broth. Boil to 2/3, stir in cornstarch, add and cook another 2-3 min and thicken.

Corn Flan:

Peel the corn on the cob and cut the kernels into small pieces. Grease the 4 muffin tins. Saute onion or shallots in butter with garlic until soft. Add corn kernels and steam for 2 minutes. Add whipping cream and reduce heat until thickened (about 5-8 min).

Remove from heat, cool a little and blend in a hand mixer. Fold in 2 eggs and fill the amount into the muffin tins. Place the muffin cups in an oven pan and fill them with water up to 2/3 of the height of the muffin cups. Cook the flans in the oven at 160 °C for 45 min.

Serving suggestion:

Brush meat with bourbon glaze and bring to eating temperature. Slice and arrange around each corn flan. Serve with the remaining bourbon glace and pepper sauce. Serve with grilled tomatoes, pilaf long grain rice or polenta cakes.

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