| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Sami |
Michael’s p, Venison |
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Vegetable oil |
| 1 |
|
Rib rack farm raised venison |
|
|
Salt and freshly ground black pepper, to taste |
| 2 |
tb |
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 |
tb |
Szechuan peppercorns, toasted and crushed |
| 1/2 |
c |
Game stock or chicken stock |
| 3 |
tb |
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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