Leg Of Venison With Mushroom Spaetzle And Pear Brandy Braised Cabbage Recipes

VENISON WITH CHANTERELLES IN CREAM SAUCE AND BRAISED RED CABBAGE

Steps:

• Season the venison filets with Game Seasoning mixture. In a saute pan, over high heat, add oil. Sear venison on both sides until brown.
• In a separate saute pan, heat the Game Sauce. Transfer the venison into heated Game Sauce and continue to cook the meat at a simmer, for about 5 minutes. (This makes for a very flavorful and moist meat). Transfer to a plate and set aside. Add 1/2 cup of cream and simmer until thickened. Season, to taste, with salt and pepper.
• In another saute pan, heat the butter. Saute onions until golden in color. Add the chanterelles and saute over high heat until all the liquid evaporates. Season with salt and pepper, to taste. Add the remaining 1/2 cup of cream and parsley. Continue to cook until thickened.
• To serve: slice each fillet in half diagonally and place on serving plate. Serve with Braised Red Cabbage on side and chanterelles on top of fillet. Garnish with minced parsley. Ladle sauce around fillet.
• In a small bowl, combine all the ingredients.
• In a saucepan, heat the oil. Saute the bones and meat trimmings until golden brown. Add the carrot, celery, leeks, and parsley stems. Saute another 1 to 2 minutes, until the vegetables are glossy. Stir in the tomato paste. Deglaze with 1 cup red wine and water. Add the bay leaf, juniper berries, and thyme. Bring to a boil and lower to a simmer. Cook for about 2 hours.
• Add the bread, mustard, and orange juice, season with salt and pepper. Strain. Add the red currant jelly.
• In a small bowl, combine the flour, brandy, kirsch, sherry, and the remaining 1/4 cup of red wine. Stir until flour is dissolved in the alcohol mixture. Stir into strained sauce and continue to cook until thickened, about 15 minutes. Season with salt and pepper, to taste.
• On Day 1, in a medium bowl, combine all the ingredients, sugar, salt, caraway seeds, orange juice, lemon juice, apple vinegar, and grated apple. Stir in the red cabbage and allow to marinate overnight in the refrigerator.
• On Day 2, in a saute pan, heat oil and butter. Add the onions and cook until glossy. Add sugar and stir. Cook until sugar is caramelized. Deglaze with apple vinegar and red wine. Season with salt and pepper. Add the cabbage mixture and cook for about 30 to 40 minutes, covered.

VENISON WITH SHERRY-MUSHROOM SAUCE

Steps:

• Combine 1/2 cup flour, sage, salt, and pepper in a resealable bag, set aside. Melt 1 tablespoon of butter in a large pan over medium heat. Stir in onion and cook until almost soft. Add mushrooms, and continue cooking until soft. Remove from pan.
• Turn heat to medium-high and melt 2 tablespoons of butter in pan. Toss the venison steaks in the seasoned flour and shake off the excess. Sear venison in butter for 6 to 7 minutes per side and remove.
• Reduce heat to medium-low, and melt the remaining tablespoon of butter. Whisk in 1 tablespoon of flour, followed by the sherry and water. Return the vegetables and meat to the pan. Increase heat, and simmer for 15 minutes.

BRAISED VENISON WITH ROSEMARY AND SHIITAKE

Steps:

• Melt the bacon drippings in a large Dutch oven over medium-high heat. Sear the venison in two batches until nicely browned and remove. Stir in the shiitake, onions, and garlic; cook until softened, 1 to 2 minutes. Pour in the cognac, wine, and bouillon cube, simmer for 30 seconds to remove the alcohol flavor and dissolve the bouillon.
• Stir in the venison, pepper, thyme, rosemary, and bay leaves. Bring to a boil, then reduce heat to low and simmer gently until the venison is tender, about two hours or more; adding water as needed.
• If using baby carrots, add them during the last half hour of cooking. When the venison is tender, you may wish to thicken the sauce by dissolving the cornstarch in 2 tablespoons of water and stirring it into the sauce.

LOIN OF YUKON CARIBOU WITH MULLED RED CABBAGE, SEMOLINA GRATIN, AND QUINCE

Steps:

• Cabbage: combine all ingredients and marinate in the refrigerator for at least 24 hours. Place marinated cabbage in a large pot, over low heat. Simmer for 1 1/2 hours, covered. Adjust seasoning. To reheat, saute cabbage over medium heat in 2 tablespoons of olive oil, just to heat and reserve.
• Preheat oven to 450 degrees F.
• Season loins liberally with kosher salt and pepper. Over medium high heat in whole butter, sear all sides. Place in oven for 7 to 10 minutes for rare to medium rare.
• Sauce: Place jus in saucepan and bring to a simmer. Place quince in jus, simmer for 5 minutes, then add cold butter, whisking gently. Before serving, finish with thyme.
• Place 1/4 of the cabbage in middle of plate. Place cake of semolina beside cabbage. Slice loin into 3 even slices and lay over the gratin. Drizzle quince and sauce around and on top of the caribou. Plate the remainder of the ingredients in the same way.
• In a covered pot, cook the quince over low heat in the syrup, lemon, and water. When the quince is almost fork tender (20 minutes), remover cover and continue to cook for 10 minutes until quince is fork tender. Let quince cool in liquid. Keep refrigerated.
• Bring milk to scald and add the butter, whisking quickly. While whisking, add semolina in a steady stream. Keep whisking until mixture thickens. Turn down heat and cook over low heat for 10 to 15 minutes. Remove from heat and whisk in the oka and yolks. Adjust seasonings.
• Transfer to a casserole and sprinkle the gratin with the Parmesan and breadcrumbs. Refrigerate until ready to use. Quarter for serving.
• Reheat in a 375 degree F oven for 12 to 15 minutes, gratin under a broiler to finish.

SPAETZLE WITH SMOKED HAM AND POACHED CELERY HEARTS

Steps:

• Sift the flour and salt into a bowl. Make a well and mix in eggs and milk.
• Bring a saucepan of water to a boil. Dampen a plastic cutting board and place dough mixture on it. Cut off strips of dough into water and cook for 3 minutes.
• Drain spaetzle, rinse under cold water, and set aside.
• In a large skillet heat up butter and saute spaetzle until lightly brown. Toss with smoked ham and garnish with poached celery.
• Cut hearts in half lengthwise. Boil celery in salted water until fork tender, about 5 minutes and shock in cold water. Warm up butter in saute pan and saute celery until golden brown, about 2 minutes over low heat. Add white wine, salt, and pepper and simmer for 5 minutes. Serve alongside spaetzle.