Griddled Venison With Pink Gin Applesauce Food

SUMMER BRINED TURKEY

Steps:

• Place turkey in a large deep pot that will hold it snugly. In a pitcher of water, combine salt, sugar and honey. Stir until dissolved, and pour over turkey. Add vinegar, bay leaves, Worcestershire sauce, mustard seeds, allspice berries and peppercorns. Add onions, celery, garlic, and enough water to cover turkey. Leave in a cool place overnight.
• Heat oven to 400 degrees. Lightly oil bottom of roasting pan. Remove turkey from brine, and place in pan. Roast, uncovered, for 30 minutes, then reduce oven temperature to 350 degrees. Roast for 2 1/2 hours.
• Allow turkey to rest out of oven for 15 minutes before carving. If desired, reheat pan juices, and spoon over meat.

CHOCO-HOTO-POTS

Steps:

• Place baking sheet in 400-degree oven. Butter four 2/3-cup ramekins and set aside.
• Using a microwave oven or double boiler, melt together the semisweet chocolate and the butter. Set aside to cool.
• In a separate bowl, combine eggs, sugar and flour. Add cooled chocolate mixture, and mix until blended. Fold in white chips.
• Divide mixture evenly among ramekins and place on baking sheet. Bake until tops are shiny and cracked and chocolate beneath is hot and gooey, about 20 minutes. Place each ramekin on a small plate with a teaspoon and serve, reminding children that ramekins and chocolate are hot.

GRILLED VENISON

Steps:

• Combine all ingredients.
• Soak venison steaks at least 48 hours.
• Cook on the grill.

GRIDDLED VENISON WITH PINK GIN APPLESAUCE

Steps:

• Cut venison into two equal pieces so it will fit in a 1-gallon freezer bag. Place in bag with gin, Worcestershire sauce, olive oil, peppercorns, onion, star anise and garlic. Seal bag securely and refrigerate for at least 2 hours at room temperature, or up to 3 days in the refrigerator. (If refrigerated, allow to rest at room temperature for 30 to 40 minutes before cooking.)
• While venison is marinating, prepare applesauce: In a wide saucepan with a lid, melt butter over low heat. Add onion and salt, and sauté until softened but not browned. Cut apples in half, then without coring cut each half into four wedges. Add to pan with 2 tablespoons of the gin, lemon juice and chili. Stir well. Cover and simmer over medium-low heat until the apples are very soft, about 30 minutes. Remove chili, and work sauce through a food mill. Apple peels will color sauce. Stir in remaining teaspoon gin. Cover and refrigerate for up to three days; bring to room temperature before serving.
• Heat a large griddle or heavy skillet until almost smoking hot. Remove venison pieces from marinade, and shake off any spices. Slap venison onto hot griddle and sear well on all sides, turning frequently to obtain even scorch marks, about 15 minutes for rare meat. (To test for doneness, press tops of loins lightly with a finger. Springy resistance indicates rare meat; firm indicates medium to well done.) Transfer to a carving board to rest for a few minutes before slicing thinly.
• While venison is resting, preheat a broiler. Drizzle radicchio with oil and vinegar and broil, turning, until leaves are wilted and charred slightly on all sides. To serve, line a large serving plate with heat-darkened leaves, and arrange the sliced venison on top. Serve applesauce in a decorative bowl to pass at table.

GRILLED ZUCCHINI

Steps:

• Trim ends of zucchini and slice each zucchini lengthwise just under 1/4-inch thick. In a large, shallow dish, combine oil and zucchini slices, coating slices well.
• Place a large ridged griddle or ridged cast-iron skillet over medium-high heat. When griddle is hot, add zucchini slices in a single layer. Cook, turning frequently, until soft and scorched with a crisscross pattern of griddle marks. Transfer to a large plate and repeat with any remaining zucchini.
• To serve, sprinkle zucchini with lemon juice and salt to taste. Serve warm or at room temperature.

PAN-FRIED VENISON WITH SLOE GIN & PLUM SAUCE

Steps:

• Press the juniper and lots of black pepper onto the steaks. Heat the butter in a frying pan until foaming, add the plum quarters and the steaks. Cook to your liking, turning halfway through. Remove and keep warm.
• Tip the chopped plum and garlic into the pan juices and cook, stirring, until softened. Pour in the sloe gin, allow to sizzle, then add the hot stock. When the plums are really soft, press the mixture through a sieve to remove the skins. Try to get as much pulp through as you can, as this will add flavour and body to the sauce. If it's too thick, add a dash of boiling water.
• Put the steaks on warmed plates, top with the plum quarters and spoon round some sauce. Scatter over the thyme and a little black pepper. Serve with Fennel Dauphinoise (see 'Goes well with', right) and wilted spinach.

SWEET AND SOUR DILLED CUCUMBER SALAD

Steps:

• Peel and finely slice cucumbers into wafer-thin circles. Place in a large bowl.
• In a small bowl, whisk together sugar, vinegar and salt. Pour over cucumbers, and turn them well to mix. Add dill, mix again and adjust salt to taste. Spread in a shallow serving dish. Cover with plastic wrap, and refrigerate until chilled, up to 4 hours.