- 1 1/2 teaspoons salt
- 3/4 teaspoon juniper berries
- 3/4 teaspoon black peppercorns
- Pinch allspice
- 11/4 pounds venison sirloin, cut into 4 equal portions and pounded thin
- 1 pound venison tenderloin, cut into medallions
- 1 pound venison sausages
- 2 cups veal stock, or beef stock
- 1 cup apple cider
- 3 tablespoons chopped shallots
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons Creole mustard, or other spicy whole-grain mustard
- 2 tablespoons cold unsalted butter, cut into pieces
- 2 tablespoons minced parsley, plus more for garnish
- Mashed Potatoes, recipe follows
- Braised Red Cabbage, recipe follows
Preheat a grill.
Make a seasoning salt by processing the salt, juniper, peppercorns, and allsice in a spice grinder, coffee grinder, or blender.
Place the venison on a work surface and sprinkle on both sides with the seasoning. Grill the sirloin and tenderloin on both sides until medium-rare, about 1 minutes per side for the sirloin and 2 minutes per side for the tenderloin. Grill the venison sausages until they are cooked through, about 6 to 8 minutes.
While the venison is cooking: In a medium saucepan, bring the veal stock, cider, shallots and pepper to a boil. Reduce the heat and simmer until the mixture is reduced by half. Whisk in the mustard. Working on and off the heat, whisk in the butter in pieces. Remove from the heat add minced parsley and adjust the seasoning, to taste. Serve as soon as possible.
To serve, spoon the mashed potatoes into the center of 4 large plates and top with the venison. Spoon the sauce over the meat, and arrange the red cabbage around the sides of the plate. Garnish with parsley and serve.
8 large Idaho potatoes (about 3 pounds), peeled and cut into 1-inch pieces
2 teaspoons salt
1 cup heavy cream
6 tablespoons unsalted butter
1/4 teaspoon freshly ground black pepper
In a medium saucepan, cover the potatoes with water by 1 inch and add 1 teaspoon of the salt. Bring to a boil, reduce the heat, and cook at a low boil until the potatoes are fork-tender, 12 to 15 minutes. Drain in a colander. Return the potatoes to the saucepan and cook for 1 minute get rid of excess moisture. Add the cream, butter, remaining 1 teaspoon salt, and the pepper. With the heat on medium-low, mash until well blended, 4 to 5 minutes. Remove from the heat and cover to keep warm until ready to serve.
Braised Red Cabbage:
1 1/2 teaspoons olive oil
1/4 cup chopped onions
4 cups coarsely shredded red cabbage (about 1/2 head)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup apple cider vinegar
2 bay leaves
2 whole cinnamon sticks
1/4 teaspoon ground allspice
1/2 cup water
3 tablespoons sugar
Heat the oil in a large nonreactive skillet over high heat. When the oil is hot, add the onions, cabbage, salt, and pepper and stir-fry for 1 minute. Add the vinegar, bay leaves, cinnamon, allspice, and water, and stir and simmer for 3 minutes. Stir in the sugar and cook, stirring and folding the ingredients through the cabbage, for 2 minutes.
Cover the pot and cook over high heat 3 minutes. Reduce the heat to medium and cook for 15 minutes. Uncover, turn the heat up to high and cook, stirring from time to time, until the cabbage is tender, for about 15 minutes. Serve immediately.
Yield: about 2 cups
(from Emeril's New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, William Morrow and Co.)