Venison With Apple And Daylily Jelly Food

LEG OF VENISON WITH MUSHROOM SPAETZLE AND PEAR BRANDY BRAISED CABBAGE

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.

MEDALLIONS OF VENISON WITH BRAMBLE JELLY OR BLACKBERRIES

Steps:

• Fry enough bacon very gently to extract enough fat to fry the medallions. Remove the bacon. Put enough well-seasoned flour into a plastic bag and toss the venison in it; remove and lay on some greaseproof paper.
• Heat the bacon fat and fry the meat on a medium heat for 5 to 7 minutes, turning frequently. Put them in a warmed dish with a teaspoon of jelly on each medallion and keep warm while you make the sauce.
• If you are using blackberries instead of jelly, cook them lightly in a little red wine and sugar to taste. Spoon over the medallions as for the jelly.
• Depending on how much you are cooking, add enough of the stock to the pan. Boil briskly, stirring all the juices together. When it starts to look syrupy, mix in enough sour cream to make a rich sauce. Adjust the seasoning. Pour over the venison.
• Serve with tiny Brussels sprouts and egg noodles with chestnuts if handy. Apple sauce can also be added as a side dish.

APPLE SKILLET CAKE WITH PORT AND CURRANT JELLY

Steps:

• To make the skillet cake batter, whisk together the eggs, milk and 2 tablespoons butter, melted. Mix the flour, baking powder, sugar, and zest. Combine the flour with the liquids and allow batter to rest, refrigerated, for at least 30 minutes before cooking.
• Peel, core, and cut the apples into 1/2-inch thick slices. In a separate pan, melt 2 tablespoons butter, add the apple slices and saute over medium heat until they turn a rich golden color, about 5 minutes. Reduce the heat to low and carefully add the maple syrup, Port, cinnamon, and lemon juice. Cook slowly until the apples are tender at the center of each slice, but not soft and mushy, about 2 minutes.
• Heat a non-stick 7-inch omelet pan over low heat until hot. Add 1 or 2 teaspoons of butter, melted, using either a brush or a tiny ladle, to coat the surface lightly. As soon as the butter has started to bubble, lift the pan off the heat and pour 1/2 cup of batter into the pan, tilting to spread the batter evenly across the bottom. Return the pan to heat, spoon in 1/4 of the apples and cook on low until golden on the underside. When the top is bubbly, flip and brown the second side.
• As each pancake is completed, place on an oven-proof platter set in a 200 degree oven. There should be enough batter to make at least 4 skillet cakes.
• Serve each cake warm with a dollop of currant jelly and some clotted cream or creme fraiche.

APPLE-STUFFED VENISON

Steps:

• Set up a water smoker according to manufacturer's instructions.
• In a large skillet, combine all stuffing ingredients and cook over medium heat for 5 minutes. Remove from heat and let cool to room temperature.
• Stuff venison hind quarter with apple mixture. Roll to cover stuffing. Cover top and bottom of hind quarter with bacon and attach with toothpicks. Cook in a water smoker until desired degree of doneness.

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.