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Venison with Chanterelles in Cream Sauce and Braised Red Cabbage
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6 (5 ounce) venison fillets, trimmed
Game seasoning, recipe follows
1 tablespoon oil
Game Sauce, recipe follows
1 cup cream
Salt and pepper
2 tablespoons butter
1/4 cup chopped onions
1 pound chanterelles, trimmed
Minced parsley
Braised Red Cabbage, recipe follows
Season the venison filets with Game Seasoning mixture. In a saute pan, over high heat, add oil. Sear venison on both sides until brown.
In a separate saute pan, heat the Game Sauce. Transfer the venison into heated Game Sauce and continue to cook the meat at a simmer, for about 5 minutes. (This makes for a very flavorful and moist meat). Transfer to a plate and set aside. Add 1/2 cup of cream and simmer until thickened. Season, to taste, with salt and pepper.
In another saute pan, heat the butter. Saute onions until golden in color. Add the chanterelles and saute over high heat until all the liquid evaporates. Season with salt and pepper, to taste. Add the remaining 1/2 cup of cream and parsley. Continue to cook until thickened.
To serve: slice each fillet in half diagonally and place on serving plate. Serve with Braised Red Cabbage on side and chanterelles on top of fillet. Garnish with minced parsley. Ladle sauce around fillet.
Game Seasoning:
1 tablespoon salt
1/4 teaspoon ground white peppercorn
1/4 teaspoon minced rosemary
2 fresh bay leaves, minced
1/2 teaspoon juniper berries
1/2 teaspoon minced thyme
In a small bowl, combine all the ingredients.
Game Sauce:
1 tablespoon oil
1 pound venison bones
4 ounces venison meat trimmings
1/4 cup chopped carrots
1/4 cup chopped celery
1/4 cup chopped leeks
3 parsley stems
1 teaspoon tomato paste
1 1/4 cups red wine
1 cup water
1 bay leaf
1/2 teaspoon juniper berries
1 sprig thyme
1 ounce wheat bread, cubed
1 teaspoon Dijon mustard
1 large orange, juiced
Salt and white pepper
2 tablespoons red currant jelly
3 tablespoons flour
1 teaspoon brandy
1 tablespoon kirsch
1 tablespoon sherry
Freshly ground black pepper
In a saucepan, heat the oil. Saute the bones and meat trimmings until golden brown. Add the carrot, celery, leeks, and parsley stems. Saute another 1 to 2 minutes, until the vegetables are glossy. Stir in the tomato paste. Deglaze with 1 cup red wine and water. Add the bay leaf, juniper berries, and thyme. Bring to a boil and lower to a simmer. Cook for about 2 hours.
Add the bread, mustard, and orange juice, season with salt and pepper. Strain. Add the red currant jelly.
In a small bowl, combine the flour, brandy, kirsch, sherry, and the remaining 1/4 cup of red wine. Stir until flour is dissolved in the alcohol mixture. Stir into strained sauce and continue to cook until thickened, about 15 minutes. Season with salt and pepper, to taste.
Braised Red Cabbage:
Day 1:
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon caraway seeds
2 oranges, juiced
1 teaspoon lemon juice
1 teaspoon apple vinegar
1 apple, peeled, grated
1 pound red cabbage, julienne
Day 2:
2 tablespoons oil
2 tablespoons butter
1/2 cup chopped onions
1 1/2 tablespoons sugar
1/2 cup apple vinegar
1/4 cup red wine
Salt and pepper
On Day 1, in a medium bowl, combine all the ingredients, sugar, salt, caraway seeds, orange juice, lemon juice, apple vinegar, and grated apple. Stir in the red cabbage and allow to marinate overnight in the refrigerator.
On Day 2, in a saute pan, heat oil and butter. Add the onions and cook until glossy. Add sugar and stir. Cook until sugar is caramelized. Deglaze with apple vinegar and red wine. Season with salt and pepper. Add the cabbage mixture and cook for about 30 to 40 minutes, covered.
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