Venison With Crab Apple Glaze Recipe

How to make it

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• Preheat the oven to 375 degrees
• Season the Venison with Salt, Fresh Ground Pepper and Thyme
• Moisten with oil for a "Wet Rub"
• Heat 1 tablespoon of oil in a skillet over medium high heat
• Sear the seasoned venison on all sides for approximately 2-3 minutes
• until nicely browned
• Place in the oven and cook for about 10-12 minutes for medium rare
• Remove and let it rest while you make the sauce
• Dump out the oil out of the pan
• Deglaze with red wine or cinnamon schnapps
• Add Beef or Veal stock and reduce by 50%
• Add the apple jelly (see note)
• and continue to reduce until syrupy
• check seasoning for salt and pepper
• after the meat has rested, the juices return to the center
• and I like to slice it at this point
• put some sauce on the plate and top with sliced Venison
• for a starch for this dish I like to serve Risotto Croquettes (Arancini)
• and drizzle with some Roasted Pepper or Sambal Oil
• Note: for crab apple jelly:
• Take your crab apples ( or local variety)
• and cover with some water and cranberry juice
• add a cinnamon stick, few cloves and piece of fresh ginger
• Boil then reduce to a simmer, cook until tender,
• Place in a strainer lined with cheesecloth
• over a bowl to catch the juice
• For a formula for the amount of sugar to add to crab apple jelly- go to cooks.com

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