Ingredients

• 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

Directions

Mashed Potatoes:

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.)