Chef Chris Albano; Executive Chef at Seven Restaurant, Whistler Ski Resort in British Columbia.

 

Preheat the oven to 190C 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 and deglaze with red wine or cinnamon schnapps.  Add Beef or Veal stock and reduce by 50%.  Add the apple jelly (see below) and continue to reduce until syrupy. Check seasoning for salt and pepper.

For a starch for this dish I like to serve Risotto Croquettes (Arancini).  Cook rice until sticky. Let cool. Mix rice, 1 egg yolk and grated cheese in large bowl. Form rice mixture into small balls.  Beat egg white. Dip each rice ball in beaten egg white and then in bread crumbs. Drizzle with olive oil and brown in a hot pan on all sides.

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. Leave overnight.  Here is a formula for the amount of sugar to add (3 cups apple juice = 3 3/10 cups sugar, 6 cups apple juice = 6 6/10 cups sugar).

Boil apple juice and sugar for 35 minutes. Skim at very last.

To Serve:

Slice after the meat has rested, the juices returned to the center.

Place two Arancini on a small plate, surround with sauce and top with sliced Venison, and drizzle with some Roasted Pepper or Sambal Oil

 

 

Preheat the oven to 375F 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 and deglaze with red wine or cinnamon schnapps.  Add Beef or Veal stock and reduce by 50%.  Add the apple jelly (see below) and continue to reduce until syrupy. Check seasoning for salt and pepper.

For a starch for this dish I like to serve Risotto Croquettes (Arancini).  Cook rice until sticky. Let cool. Mix rice, 1 egg yolk and grated cheese in large bowl. Form rice mixture into small balls.  Beat egg white. Dip each rice ball in beaten egg white and then in bread crumbs. Drizzle with olive oil and brown in a hot pan on all sides.

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. Leave overnight.  Here is a formula for the amount of sugar to add (3 cups apple juice = 3 3/10 cups sugar, 6 cups apple juice = 6 6/10 cups sugar).

Boil apple juice and sugar for 35 minutes. Skim at very last.

To Serve:

Slice after the meat has rested, the juices returned to the center.

Place two Arancini on a small plate, surround with sauce and top with sliced Venison, and drizzle with some Roasted Pepper or Sambal Oil