Leg Of Venison With Cider Baked Apples Red Chard And Cranberry Sauce Food

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LEG OF VENISON WITH MUSHROOM SPAETZLE AND PEAR BRANDY BRAISED CABBAGE



Leg of Venison with Mushroom Spaetzle and Pear Brandy Braised Cabbage image

Provided by Food Network

Categories     main-dish

Time 1h44m

Yield 4 entree servings

Number Of Ingredients 25

1 pound Denver leg of venison, cleaned and left in muscle groups, or a 1 pound portion of a loin, see cook's note
2 tablespoons black peppercorns
2 tablespoons juniper berries
2 tablespoons fennel seeds
2 tablespoons dried thyme
2 tablespoons olive oil, plus 2 tablespoons
1/2 cup milk
2 tablespoons ground dried mushrooms (use a spice mill)
1 cup flour
1 large egg, beaten
2 tablespoons minced mixed fresh thyme, flat leaf parsley, and chives
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 pound fresh chanterelles, cleaned, dried, and halved or quartered to be roughly the same size
2 whole cloves
1 teaspoon fennel seeds
1 teaspoon juniper berries
2 tablespoons unsalted butter, plus 2 tablespoons
1 small yellow onion, halved vertically and cut into half moons
1 small head red cabbage, cored and thinly sliced
2 1/2 teaspoons salt
2 1/2 teaspoons freshly ground black pepper
1/2 cup pear brandy
1/2 cup pear or apple cider
1 large anjou, French butter or bosc pear, cut into 1/2-inch cubes

Steps:

  • To prepare the venison: In a spice grinder or food processor, grind the peppercorns, juniper berries, fennel seeds, and thyme together. Mix with the olive oil and rub the venison. Cover and let stand in the refrigerator for 4 to 12 hours. Remove the venison from the refrigerator 1 hour before cooking to come to room temperature.
  • To make the spaetzle: In a small saucepan, heat the milk over low heat just until it simmers. Remove from heat, stir in the ground mushrooms, and let stand for 15 minutes. In a large bowl, combine the milk mixture, flour, egg, herbs, salt and pepper. Mix the batter until smooth, cover, and refrigerate for 1 hour. Bring a large pot of salted water to a rolling boil. Place a colander or perforated pan over (not touching) the boiling water. Pour the batter into the colander or pan. Using a rubber spatula or your hand, quickly press the batter through the holes into the boiling water. Once all of the batter has been forced through the holes, remove the colander or pan. Stir the spaetzle and cook for 1 minute. Drain well and toss with a little olive oil; set aside.
  • To make the cabbage: In a spice mill, grind the cloves, fennel, and juniper; set aside. In a 4-quart pot, melt 2 tablespoons of the butter over medium heat. And the onion and saute for 3 minutes, or until translucent. Mix in the cabbage, 1 teaspoon of the salt, and 1 teaspoon of the pepper, and cook until the cabbage begins to wilt. Stir in the brandy, cider, and spices. Add the diced pear, cover, and cook, stirring frequently, for 25 to 30 minutes, or until the cabbage is tender. Cover and keep warm until serving.
  • Preheat the oven to 350 degrees F.
  • In a large skillet, heat the remaining 2 tablespoons of oil and brown the venison on all sides. Place on a rack in a roasting pan and roast in the oven for 15 minutes for medium rare. For medium done, roast 6 to 7 minutes longer. Remove the venison from the oven, cover loosely with aluminum foil, and let stand for 5 minutes before slicing.
  • Using a 10-inch nonstick skillet, melt the remaining 2 tablespoons of butter over medium high heat. Add the chanterelle mushrooms and saute for 2 to 3 minutes until they begin to brown lightly and then add the spaetzle, season with the remaining 1/2 teaspoon each salt and pepper, and cook until brown and crispy.
  • To serve, portion the braised cabbage and spaetzle onto each plate. Thinly slice each piece of venison and place on top.

THE BEST CRANBERRY SAUCE



The Best Cranberry Sauce image

Our classic cranberry sauce has the ideal texture of tart whole berries suspended in a sweet jammy sauce; we added citrus peel for a little extra brightness. Don't be tempted to skip the salt and and pepper at the end. It may seem a bit odd, but salt brings out the fruitiness of the berries while pepper gives the sauce a warm and spicy finish.

Provided by Food Network Kitchen

Categories     condiment

Time 40m

Yield 1 1/2 cups

Number Of Ingredients 4

One 12-ounce bag of fresh or frozen cranberries
1/2 cup sugar, plus more as needed
1 strip orange or lemon zest
Kosher salt and freshly ground black pepper

Steps:

  • Empty the cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add the sugar, zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Remove the citrus peel. Add sugar, salt and pepper to taste. Cool to room temperature before serving.

LEG OF VENISON WITH CIDER-BAKED APPLES, RED CHARD, AND CRANBERRY SAUCE



Leg of Venison with Cider-Baked Apples, Red Chard, and Cranberry Sauce image

Provided by Food Network

Categories     main-dish

Time 2h27m

Yield 4 servings

Number Of Ingredients 29

2 teaspoons black peppercorns
2 teaspoons juniper berries
2 teaspoons fennel seeds
2 teaspoons dried or fresh thyme leaves
1/2 cup olive oil
1 (3-pound) boneless venison leg roast or turkey breast, trimmed and tied
1 cinnamon stick, snapped in half
4 teaspoons fennel seeds
4 teaspoons whole cloves
4 teaspoons black peppercorns
4 teaspoons juniper berries
6 cups fresh cranberries (about 12 ounces)
1 1/2 cups red wine, such as pinot noir
1 cup balsamic vinegar
2/3 cup sugar
2/3 cup undiluted orange juice concentrate
4 cups apple cider
1/2 cup apple cider vinegar
6 star anise pods (optional)
2 cinnamon sticks
4 whole cloves
1/2 teaspoon ground allspice
1/4 cup unsalted butter
4 Braeburn, Jonathan, Gala, or Red Delicious apples, cored and halved lengthwise
2 tablespoons unsalted butter
2 bunches firm red or white chard, stemmed
1/4 cup apple cider (or cider residue from baked apples)
1 teaspoon salt
1 teaspoon freshly ground black pepper

Steps:

  • To prepare venison: In a spice grinder or food processor, grind the peppercorns, juniper berries, fennel seeds, and thyme together. Mix with 4 tablespoons of the olive oil and rub on the venison. Cover and let stand in the refrigerator for 4 to 12 hours. Remove the venison from the refrigerator 1 hour before cooking to come to room temperature.
  • To make the cranberry sauce: In a food processor or spice grinder, coarsely grind the cinnamon, fennel seeds, cloves, peppercorns, and juniper berries together. Place in a cheesecloth square and tie closed with a string.
  • In a heavy medium saucepan, combine the cranberries, wine, vinegar, sugar, and orange juice concentrate. Add the spice bundle and bring the liquid to a boil. Reduce the heat to a simmer and cook for 25 to 30 minutes, or until the cranberries are very soft. Remove the spice bundle, pour the sauce into a bowl, and let cool. Use now, or cover and refrigerate for up to 3 days. Bring to room temperature before serving.
  • While the cranberry sauce cools, make the baked apples: Preheat the oven to 325 degrees F. In a medium saucepan, cook the cider, vinegar, star anise, cinnamon, cloves, allspice, and butter for 5 minutes. Place the apples, cut-side down, in a baking pan. Pour the cider mixture over the apples. Bake for 15 to 20 minutes, or until semisoft; set aside and keep warm, or reheat just before serving.
  • To make the venison: Preheat the oven to 350 degrees F. In a large skillet, heat the remaining 4 tablespoons oil and brown the venison on all sides. Place on a rack in a roasting pan and roast in the oven for about 50 minutes for medium-rare. For medium-done, roast 6 to 7 minutes longer. Remove the venison from the oven, cover loosely with aluminum foil, and let stand for 5 minutes before slicing.
  • To make the chard: In a large skillet, melt the butter over medium heat. Add the chard and apple cider and saute for 5 minutes, stirring occasionally. Season with salt and pepper.
  • To serve, transfer the venison to a platter and arrange the apples beside it. Divide the chard and cranberry sauce between bowls. Serve.

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