Venison With Apple And Daylily Jelly Recipes

MEDALLIONS OF FALLOW DEER WITH GREEN CARAMELIZED APPLES

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.

RACK OF VENISON WITH APPLE AND SZECHUAN PEPPERCORN SAUCE

Steps:

• Heat the oil in a skillet over medium heat until hot. Season the venison with salt and pepper and sear for 2 to 3 minutes on all sides. Remove the venison from the skillet and place in a roasting pan. Pour off and discard the oil from the skillet.
• Over medium high heat, add 2 tablespoons butter to the skillet. When the foaming of the butter subsides, add the apples and saute until they begin to caramelize, about 3 to 4 minutes. Add the sugar and the vinegar and cook another 1 to 2 minutes to reduce the vinegar by half. Add the wine and Szechuan peppercorns, cook for 2 minutes before adding the stock. Return to a boil, and reduce the stock for another minute. Keep the sauce warm while the venison finishes cooking. When ready to serve swirl the butter into the sauce.
• Place the venison in a preheated 350 degree oven for 10 to 12 minutes, until it reaches an internal temperature of 125 to 130 degrees for medium rare. Remove from oven and let rest 5 minutes before slicing into chops. Serve two chops per person, with some of the apple peppercorn sauce ladled over each serving.

PAN FRIED VENISON STEAK WITH APPLE AND MUSHROOM SAUCE AND SAUTE

Steps:

• Gently heat the butter and oil in a frying pan and sauté the potatoes over a low heat, for 6-8 minutes or until soft.
• Heat the oil in a large frying pan and sauté the mushrooms and apples for a few minutes until soft. Remove from the heat and keep warm.
• In the same pan, reduce the red wine for 3-4 minutes.
• Return the mushroom and apple mixture to the pan and simmer for two minutes.
• Heat the oil in a separate pan and fry the venison steaks for 3-4 minutes on either side, or according to personal taste.
• Remove from the heat and serve with the sautéed potatoes and mushroom and apple mixture.