Venison With Crab Apple Glaze |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Roasted deer with a crab apple demi glace Ingredients:
* 8-12 oz close trimmed venison from the loin or top round |
* 2 t oil |
* salt, pepper and fresh thyme |
* 2 oz red wine or cinnamon schnapps |
* 6 oz fresh beef or veal stock |
* 2 t crab apple jelly (see note) |
* crispy risotto cake |
* red pepper infused oil |
Directions:
1. Preheat the oven to 375 degrees
2. Season the Venison with Salt, Fresh Ground Pepper and Thyme
3. Moisten with oil for a Wet Rub
4. Heat 1 tablespoon of oil in a skillet over medium high heat
5. Sear the seasoned venison on all sides for approximately 2-3 minutes
6. until nicely browned
7. Place in the oven and cook for about 10-12 minutes for medium rare
8. Remove and let it rest while you make the sauce
9. Dump out the oil out of the pan
10. Deglaze with red wine or cinnamon schnapps
11. Add Beef or Veal stock and reduce by 50%
12. Add the apple jelly (see note)
13. and continue to reduce until syrupy
14. check seasoning for salt and pepper
15. after the meat has rested, the juices return to the center
16. and I like to slice it at this point
17. put some sauce on the plate and top with sliced Venison
18. for a starch for this dish I like to serve Risotto Croquettes (Arancini)
19. and drizzle with some Roasted Pepper or Sambal Oil
20. Note: for crab apple jelly:
21. Take your crab apples ( or local variety)
22. and cover with some water and cranberry juice
23. add a cinnamon stick, few cloves and piece of fresh ginger
24. Boil then reduce to a simmer, cook until tender,
25. Place in a strainer lined with cheesecloth
26. over a bowl to catch the juice
27. For a formula for the amount of sugar to add to crab apple jelly- go to
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