Leg Of Venison, Baked Apples, Red Chard, Cranberry Sauce Recipe - Cooking Index
Leg Of Venison, Baked Apples, Red Chard, Cranberry Sauce Recipe - Cooking Index
| Venison | ||
| 2 teaspoons | Black peppercorns | |
| 2 teaspoons | Juniper berries | |
| 2 teaspoons | Fennel seeds | |
| 2 teaspoons | Dried or fresh thyme leaves | |
| 1/2 cup | Olive oil | |
| 3 lbs | Boneless venison leg roast - trimmed and tied | |
| = (or turkey breast) | ||
| Cranberry Sauce | ||
| 1 | Cinnamon stick - snapped in half | |
| 4 teaspoons | Fennel seeds | |
| 4 teaspoons | Whole cloves | |
| 4 teaspoons | Black peppercorns | |
| 4 teaspoons | Juniper berries | |
| 6 cups | Fresh cranberries - (abt 12 oz) | |
| 1 1/2 cups | Red wine | |
| = (such as pinot noir) | ||
| 1 cup | Balsamic vinegar | |
| 2/3 cup | Sugar | |
| 2/3 cup | Undiluted orange juice concentrate | |
| Cider Baked Apples | ||
| 4 cups | Apple cider | |
| 1/2 cup | Apple cider vinegar | |
| 6 | Star anise pods - (optional) | |
| 2 | Cinnamon sticks | |
| 4 | Whole cloves | |
| 1/2 teaspoon | Ground allspice | |
| 1/4 cup | Unsalted butter | |
| 4 | Braeburn, Jonathan, Gala, or | |
| Red Delicious apples - cored, and | ||
| Halved lengthwise | ||
| Chard | ||
| 2 tablespoons | Unsalted butter | |
| 2 x | Firm red or white chard - stemmed | |
| 1/4 cup | Apple cider | |
| = (or cider residue from baked apples) | ||
| 1 teaspoon | Salt | |
| 1 teaspoon | Freshly-ground black pepper |
To prepare Venison: In a spice grinder or food processor, grind the peppercorns, juniper berries, fennel seeds, and thyme together. Mix with 4 tablespoons of the olive oil and rub on the venison. Cover and let stand in the refrigerator for 4 to 12 hours. Remove the venison from the refrigerator 1 hour before cooking to come to room temperature.
To make the Cranberry Sauce: In a food processor or spice grinder, coarsely grind the cinnamon, fennel seeds, cloves, peppercorns, and juniper berries together. Place in a cheesecloth square and tie closed with a string.
In a heavy medium saucepan, combine the cranberries, wine, vinegar, sugar, and orange juice concentrate. Add the spice bundle and bring the liquid to a boil. Reduce the heat to a simmer and cook for 25 to 30 minutes, or until the cranberries are very soft. Remove the spice bundle, pour the sauce into a bowl, and let cool. Use now, or cover and refrigerate for up to 3 days. Bring to room temperature before serving.
While the cranberry sauce cools, make the Baked Apples: Preheat the oven to 325 degrees. In a medium saucepan, cook the cider, vinegar, star anise, cinnamon, cloves, allspice, and butter for 5 minutes. Place the apples, cut-side down, in a baking pan. Pour the cider mixture over the apples. Bake for 15 to 20 minutes, or until semisoft; set aside and keep warm, or reheat just before serving.
To make the Venison: Preheat the oven to 350 degrees. In a large skillet, heat the remaining 4 tablespoons oil and brown the venison on all sides. Place on a rack in a roasting pan and roast in the oven for about 50 minutes for medium-rare. For medium-done, roast 6 to 7 minutes longer. Remove the venison from the oven, cover loosely with aluminum foil, and let stand for 5 minutes before slicing.
To make the Chard: In a large skillet, melt the butter over medium heat. Add the chard and apple cider and saute for 5 minutes, stirring occasionally. Season with salt and pepper.
To serve, transfer the venison to a platter and arrange the apples beside it. Divide the chard and cranberry sauce between bowls. Serve.
This recipe yields 4 servings.
Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1C28) - from the TV FOOD NETWORK
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