Cider Braised Venison Roast With Seasonal Applesauce And Balsamic Brussels Sprouts Food

SEARED VENISON WITH SPROUT & APPLE SLAW

Steps:

• Mix the marinade ingredients together and marinate the venison for a couple of hours in the fridge. Heat oven to 200C/180C fan/gas 6.
• For the slaw, put the sprouts in a bowl and pour over the orange juice. Season with salt and drizzle over some rapeseed oil. Using your hands, scrunch the sprouts in the dressing for a few minutes to tenderise them. Grate in the apple, allowing the juice to also dress the sprouts, then toss with the remaining ingredients. Check for seasoning and add more rapeseed oil if you think it needs it. It wants to be perfectly dressed, rather than greasy.
• Heat a little rapeseed oil in a heavy-bottomed skillet or frying pan until smoking hot, then add the venison and cook for 2-3 mins until a caramelised crust has formed on the underside. Flip it over and cook for another couple of mins, making sure it's sealed all over. Place on a baking sheet and put in the oven for 5-6 mins, depending on how rare you like it. Remove from the oven and allow to rest for at least 5 mins, then slice. Spread some crème fraîche and horseradish over each plate and top with then venison. Serve the slaw on the side and scatter over the seeds, if you like.

SUCCULENT BRAISED VENISON

Steps:

• Heat oven to 180C/fan 160C/gas 4. Fry the vegetables in a little oil and butter in a heavy-based casserole for 4-5 mins until golden. Tip in the garlic and fry for a further min, then set aside.
• Put the venison into a plastic bag with seasoned flour and shake to coat. Add a little more oil and butter to the pan, then fry the venison over a high heat, stirring now and then, until well browned. Don't crowd the pan - cook in batches if necessary. Set aside with the vegetables.
• Add the redcurrant jelly and wine to the pan, and bring to the boil, scraping up all the bits that have stuck to the bottom. Pour in the stock, then add the thyme, bay leaf, meat and vegetables. Season if you like and bring to the boil. Cover and transfer to the oven for about 1½ hrs or until tender. Remove from the oven and check the seasoning.

CIDER-GLAZED BRUSSELS SPROUTS AND BACON

Steps:

• Place bacon on rimmed baking sheet and spread into an even layer. Place the baking sheet in the oven and heat to 400°F.
• Place the Brussels sprouts in a large bowl or pot (something large enough to easily toss them), drizzle with the olive oil, sprinkle with the salt and pepper, and toss to combine. Remove the hot baking sheets from the oven. Stir the bacon. Arrange Brussels sprouts cut-side down into an even layer.
• Roast for 15 minutes. Remove the baking sheet from the oven and stir the Brussels sprouts and bacon. Return the baking sheets to the oven, rotating them from front to back. Roast until browned and tender, 12 to 15 minutes more, depending on the size of the Brussels sprouts. Meanwhile, make the glaze.
• Heat the apple cider, brown sugar, and apple cider vinegar in a small saucepan over high heat, stirring until the sugar is dissolved. Cook until it's reduced by about half and thickened, 10 to 15 minutes. Remove from the heat.
• When the Brussels sprouts are ready, remove the baking sheet from the oven. Turn the oven off. Combine the Brussels sprouts onto one baking sheet, drizzle the glaze over the sprouts, and stir to combine. Return the baking sheet to the turned-off oven and let sit until the Brussels sprouts absorb some of the glaze, about 2 minutes more.

CIDER-GLAZED BRUSSELS SPROUTS

Steps:

• Heat the oven to 400 degrees. Place the brussels sprouts on a sheet pan. Drizzle with the olive oil and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Toss well and roast for 25 to 35 minutes, tossing a few times throughout, until evenly browned and tender.
• Meanwhile, heat the butter in a medium skillet over medium-low. Add the shallots and cook for 6 to 8 minutes, until tender and starting to brown. In a medium-small bowl or glass measuring cup, combine the cider, cider vinegar, mustard, 3/4 teaspoon salt and 1/2 teaspoon pepper and whisk until smooth. Add this mixture to the shallots and bring to a boil.
• Cook over medium heat for 15 to 20 minutes, until reduced to about 3/4 cup and thickened. (The glaze will continue to thicken as it cools.) Set aside until ready to use.
• Pour the glaze over the roasted brussels sprouts directly on the sheet pan, toss, and serve.