| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Sami | 1 | Servings | |
INGREDIENTS
| 3 | T | Vegetable oil |
| 1 | Rib rack farm raised venison | |
| Salt and freshly ground | ||
| black pepper to taste | ||
| 2 | T | Unsalted butter |
| 4 | Tart apples, such as Granny | |
| Smith cored and sliced | ||
| into eighths | ||
| 1/2 | c | Sugar |
| 1/4 | c | Balsamic vinegar |
| 1/2 | c | Dry red wine |
| 2 | T | Szechuan peppercorns |
| toasted and crushed | ||
| 1/2 | c | Game stock or chicken stock |
| 3 | T | Sweet butter |
INSTRUCTIONS
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 a nd 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 s licing into chops. Serve two chops per person, with some of the apple peppercorn sauce ladled over each serving. From Michael's Place Show # 1A25 Recipe by: Michael Lomonaco Posted to MC-Recipe Digest V1 #534 by "Master Harper Gaellon" <gaellon@inch.com> on Mar 21, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1195
Calories From Fat: 655
Total Fat: 74.5g
Cholesterol: 66.8mg
Sodium: 322.7mg
Potassium: 253.8mg
Carbohydrates: 131.9g
Fiber: 2.1g
Sugar: 109.4g
Protein: 2g