What’s In Season: December, January, February


List by Edible staff
Photography by Joe Laedtke

Keep your eyes peeled for the cold-weather fruits and veggies listed below. Bring a few together with a recipe courtesy of our community partners at Kohler Co.

Venison loin with cherry-bacon Brussels sprouts, butternut squash puree and buttery lobster mushrooms will nourish on the dreariest of winter days. Special thanks to Chef Evan Wallermann.

Brussels Sprouts
Canned produce (pickles, jams, fermented goods)
Artichokes (Sunchokes)
Sweet Potatoes
Winter Squashes

Venison Loin With Wisconsin Winter Vegetables

Recipe Courtesy of Kohler Co.

6 oz. venison loin
Cracked black pepper
Kosher salt
2 T. canola oil
½ lb. Brussels sprouts
2 T. chopped dried cherries
2 T. chopped crisp bacon
1 T. butter
2 c. apple cider
1 sprig thyme
1 clove garlic

6 oz. veal demi glace
1 T. unsalted butter
2 lb. butternut squash
1 qt. chicken stock
6 T. butter, divided
1 sprig thyme
Salt to taste
1 t. brown sugar
1 lb. lobster mushrooms
4 T. butter
Salt and pepper to taste

For venison loin, season well with salt and pepper and allow to sit for 10 min. While venison is resting, heat a large nonstick pan over medium heat, then add the canola oil. Once the oil begins to shimmer, add the venison. Sear on each side for 2 min., then put in a 400° oven for 3 min., or until the center of the venison registers 115°. Put on a plate and allow to rest 10 min.

For the Brussels sprouts, cut the Brussels sprouts in half, lengthwise. Place the Brussels sprouts on the cutting board flat side down. Working away from the root end, carefully julienne the sprout, working your way toward the root. Once shredded, saute the chopped cherries, bacon and sprouts in butter, in a saute pan over medium heat until the sprouts are tender. Season with salt and pepper.

For the cider reduction, in a sauce pan, reduce the cider over medium heat until reduced to a third of its volume. Add the veal demi glace, and reduce to a saucy consistency. Whisk in the butter, and season with salt and pepper.

For the butternut squash puree, peel, seed and roughly chop the bottom part of the squash and put in a medium sauce pan. Cover squash with chicken stock and add thyme. Boil until tender and strain, reserving the liquid. Transfer squash to a blender, stream in the chicken stock until smooth, add 3 T. butter, brown sugar and season with salt. To make the squash paves, cut approximately ½-in.-thick, coin-shaped pieces from the neck of the squash. In a medium saucepan, over medium-low heat, saute the squash pieces in 3 T. butter. Season with salt and pepper. Flip the squash halfway through cooking, browning each side.

For the mushrooms, heat a medium saute pan over medium heat. Add the butter to the pan, once bubbling, add the mushrooms and saute until tender. Season with salt and pepper.

To serve, spoon the puree on opposite sides of the plate, dragging the tip of your spoon through them to create a yin-yang pattern. Place the squash paves in one of the puree patterns. In the other, pile the shredded Brussels sprouts and top with the venison loin. Drizzle the loin with the cider reduction. Plate the sauteed mushrooms alongside.

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