Medallions Of Fallow Deer With Green Caramelized Apples Recipes

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MEDALLIONS OF FALLOW DEER WITH GREEN CARAMELIZED APPLES



Medallions of Fallow Deer with Green Caramelized Apples image

Provided by Food Network

Categories     main-dish

Yield 3 servings

Number Of Ingredients 15

Extra-virgin olive oil
9 (2 to 3-ounce) medallions of fallow deer, de-bone and reserve bones
1 tablespoon tomato paste
2 cups mirepoix (1 small diced onion, 1/2 cup small diced carrots, 1/2 cup small diced celery)
Bouquet garni
1 shallot, finely diced
2 cups red wine
1/2 cup port
Salt and freshly ground black pepper
2 tablespoons clarified butter
1 Granny Smith apple; cut into 6 (1/4 moon shaped) segments
1 tablespoon powdered sugar
Bone marrow
6 baby carrots, cleaned, peeled and cooked
6 tips asparagus, cleaned, peeled and cooked

Steps:

  • To make the sauce: In a large saucepan, use a small amount of oil to saute the bones that were removed from the fallow. When they have a rich dark color, add tomato paste, mirepoix, bouquet garni and 2 1/3 quarts water, and cook for 1 hour.
  • In another pan, saute the shallot in a little more olive oil until translucent. Remove from the heat and add the wine and port. Return to the heat and let the liquid reduce until it is almost evaporated. Be careful as the liquid may ignite. Then add the stock from the other saute pan to the wine reduction. Cook for another 40 minutes. Pass through the chinois. Add salt and pepper, to taste. This amount of sauce will serve 8 to 10 people.
  • To prepare and present the fallow deer, salt and pepper the medallions. Saute in a little olive oil and cook over a medium high heat until rare to medium rare. Let rest. In another saute pan, put clarified butter and saute the apples with powdered sugar for 25 seconds until they are a golden color. Check the tenderness with a pairing knife. Place the medallions like 3 petals pointing out from the center of the plate. On top of each medallion, place a dollop of bone marrow. Between the outer tips of the medallions, place 2 pieces of apple curving outward like wings. Between the arch of the apples, place 1 baby carrot inside of 2 asparagus tips. In the center of the plate put just 1 tablespoon of sauce.

GRILLED HAM STEAKS WITH SAUTEED SWEET POTATOES, CORN AND CARAMELIZED APPLES



Grilled Ham Steaks with Sauteed Sweet Potatoes, Corn and Caramelized Apples image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 16

1/4 cup brown sugar
2 tablespoons ground cinnamon
1 whole smoked ham, sliced
1 (12-ounce) can pineapple chunks
Lettuce, for garnish
Sauteed Sweet Potatoes and Corn, recipe follows
Caramelized Apples, recipe follows
1 sweet potato
2 tablespoons olive oil
2 tablespoons fresh rosemary leaves, minced
2 ears corn
1 green bell pepper
1 red bell pepper
4 red apples, sliced into wedges
2 tablespoons butter
1/4 cup brown sugar

Steps:

  • Combine the brown sugar and cinnamon in a small bowl. Sprinkle the sugar mixture over the ham slices to coat all of the pieces. Heat a large grill pan over medium-high heat. Drain the pineapple chunks from the juice in the can. Add the ham and the pineapple chunks to the hot pan, and cook for approximately 20 minutes, or until the slices are golden brown. Reserve the liquid in the pan for the Sauteed Sweet Potatoes and Corn.
  • Serve over lettuce with the Sauteed Sweet Potatoes, Corn, and Caramelized Apples.
  • Bring a medium-sized pot of water to a boil. Peel and cut the sweet potato into small chunks. Add the sweet potato to the boiling water, and boil until tender. Drain the sweet potato into a colander. In the same pot, heat the olive oil over medium heat. Return the sweet potato to the pot, and add the rosemary. Saute until the sweet potato has developed nicely browned crusts on the cut sides, and then remove it to a large serving bowl.
  • In another medium-sized pot, place 2 ears of corn in just enough water to cover, and bring to a boil. Continue boiling until kernels are soft and tender. Meanwhile, slice the green and red peppers into 1/4-inch strips. Add the peppers to the pan with the liquid from the sauteed ham, and cook over medium-high heat. Slice the corn off the cob, and add it to the pan with the peppers. Continue sauteing until vegetables are crisp yet tender. Add the corn and pepper mixture to the bowl with the sweet potato, and toss gently until combined.
  • In a large pot, add the apples and enough water to cover. Bring to a boil and cook until apples are tender. Drain in a colander. To the same pot, add the butter and brown sugar, and return the apples. Over low heat, stir with a wooden spoon until the apples absorb the sugar and the butter has melted.

PORK MEDALLIONS WITH SAUTEED APPLES



Pork Medallions with Sauteed Apples image

Pork and apples are such a good match, and this down-home supper is proof. I really like that the lean cut of meat is tender and juicy, but healthy, too. -Clara Coulson Minney, Washington Court House, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

2 teaspoons cornstarch
2/3 cup reduced-sodium chicken broth
1/4 cup apple juice
1 tablespoon butter
2 medium apples, thinly sliced
2 green onions, sliced
1 garlic clove, minced
3/4 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound pork tenderloin, cut into 1-inch slices

Steps:

  • Preheat broiler. In a small bowl, mix cornstarch, broth and apple juice. In a nonstick skillet, heat butter over medium-high heat. Add apples, green onions and garlic; cook and stir 2-3 minutes or until apples are crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Keep warm., Mix thyme, paprika, salt and pepper. Pound pork slices with a meat mallet to 1/2-in. thickness; sprinkle both sides with seasonings., Place pork on a broiler pan. Broil 3 in. from heat 3-4 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving. Serve with apples.

Nutrition Facts : Calories 251 calories, Fat 10g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 335mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

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