Hearth Restaurant's Valentine's Day special

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Hearth Restaurant is offering special deals for North Shore Restaurant Month and Valentine's Day. (WLS)

Chef Michael Elliott from Hearth Restaurant shared his recipe for Roasted Venison Tri-Tip.

Hearth Restaurant is offering special deals for North Shore Restaurant Month and Valentine's Day.

Roasted Venison Tri-Tip
Served with Brussels sprouts, roasted garlic dumplings, beef chutney pistachio and red wine syrup

1 cup) water
8 tablespoons (1 stick) unsalted butter
3/4 teaspoons kosher salt
1 1/4 cups all-purpose flour
3 large eggs
cup roasted garlic (see recipe)
2 tablespoons chives


To roast garlic:
Cut the non-root end of eight heads of garlic to expose the cloves.
Place in a baking dish covered in aluminum foil.
Bake in a preheated 300 degree oven for 1 hour. Remove from oven and let cool.

Once cool, squeeze the bulb of garlic releasing the roasted cloves from their shell.
Discard any of the papery skin that may have fallen in.

To make the dish:
Place milk and butter to sauce pan and bring to a boil.
When boiling, add flour. Cook and stir with a wooden spoon over medium heat for two minutes. Mixture should feel dry to the touch.
Remove from pot and put in a bowl.
Allow to cool slightly and add eggs two at a time and stir until mixture comes together after each addition.
When eggs are fully incorporated, add remaining ingredients.
Put mixture in a piping bag and cool completely.

Bring a pot of water to a boil. Salt the boiling water as if for pasta.
Cut a hole in the piping bag, about a half inch wide.
With the piping bag in one hand, and a small knife in the other, extrude the dough into the pot of water, snipping off half-inch pieces.
Allow to cook for two minutes, and then remove from water and shock in an ice bath.
Once cool, remove from ice and place on an oiled tray.

To serve, sear dumplings and blanched Brussels sprouts in a pan with melted butter until golden brown.

Brussel sprout puree
1 cup blanched Brussels sprouts, very tender
1 tablespoon grain mustard
cup water
2 tablespoons vegetable oil
Salt to taste

Pulse all ingredients in a food processor until all ingredients are combined and emulsified.

Beet Chutney

1 cup red beets, diced very small
cup red wine
2 tablespoon red wine vinegar
cup honey
1 tablespoon yellow mustard seed
Salt to taste

Cook down all ingredients until beets are glazed and thick. It should be sweet, sour, and a little spicy. Adjust seasoning accordingly.
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