Recipe

Venison With Crab Apple Glaze Recipe


Venison With Crab Apple Glaze Recipe
Add Step-by-Step Photos 		Chefa1a / All my dishes
1 year, 8 months ago
Roasted deer with a crab apple demi glace
Prep:30m Cook:20m Servings:2

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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 cooks.com

Not quite what you're looking for? See more Appetizers / Beef And Meat
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