Cider Braised &
Grilled Venison Loin with
Red Wine Cherry Sauce
- One 2-3 pound rabbit, cut into 6 pieces
- 1 large onion, diced large
- 1 carrot, diced large
- 2 stalks of celery, diced large
- 4 garlic cloves
- 1 tablespoon black peppercorns
- 2 cups white wine
- ¼ cup Whole Grain Mustard
- 1 handful fresh thyme
- 1 quart chicken stock
- salt & pepper
Preheat oven to 350 degrees F. Season rabbit pieces with salt and pepper.
Heat skillet with enough oil to coat the bottom of the pan. When hot, sear the rabbit until golden brown. Transfer to an oven proof roasting pan.
Pour off excess oil from skillet. Add carrots and brown. Add onion and brown. Add celery and brown. Deglaze pan with white wine. Add all contents to roasting pan.
Then, add peppercorns, garlic cloves, whole grain mustard, thyme, and chicken stock to roasting pan and cover with aluminum foil.
Place into oven and braised for approximately 45 minutes to one hour, or until rabbit is fork tender.
Remove rabbit and strain remaining liquid through a fine mesh strainer. If necessary, place liquid back onto stove top and reduce until sauce consistency.
- 1 pheasant, broken down into 6 pieces.
- 3 Granny Smith apples, peeled & chopped
- 1 cup white wine
- 2 cups apple cider
- 2 cups chicken stock
- 1 onion, chopped
- 1 bay leaf
- 1 teaspoon fennel seeds
- 1 small celery root
- salt & pepper
Preheat oven to 350 Degrees F. Season pheasant thighs and legs with salt and pepper.
Heat skillet with enough oil to coat the bottom of the pan. When hot, sear skin side down the thighs and legs until golden brown. Flip and continue to sear until golden brown. Remove and place into roasting pan or dutch oven.
Add onion to skillet and brown. Add celery root and apples. Sauté for 2-3 minutes. Deglaze pan with white wine. Add mixture to roasting pan.
Add chicken stock, fennel seed, and bay leaf. Cover and place in oven for approximately one hour or until fork tender. Remove and set aside.
For the breast, heat oil in skillet. When hot, sear breast skin side down. When brown flip over and continue to sear for 2-3 minutes.
Transfer whole pan to the oven to finish cooking the breast. Approx. 3-5 minutes.
Remove and let rest 2-3 minutes. Serve breast over the celery root apple braise paired with either a leg or thigh.
- 2 cans cannellini beans
- 4 confit duck legs, meat picked & diced
- 1 pound Andouille Sausage, cut into 2 inch pieces
- 8 ounces salt pork, cut into ¾ inch pieces
- 1 pound fresh pork sausage, cut into two in pieces
- 1 can diced tomatoes, drained
- 1 onion, medium diced
- 1 carrot, medium diced
- 2 celery stalks, medium diced
- 4 garlic cloves, minced
- 1 bay leaf
- 3 sprigs fresh thyme
- 1 quart beef or chicken stock
- ½ cup white wine
- 1 cup Panko bread crumbs
- ¼ cup flat leaf parsley, minced
- 2 tablespoons melted butter
Heat skillet over medium high heat with enough oil to coat the pan. Sauté salt pork until golden brown. Remove. Add sausages to skillet and sear until golden brown on both sides.
Remove, and sauté the onion, carrot, and celery for 2-3 minutes. Deglaze pan with white wine and add to slow cooker. Add duck confit, sausages, salt pork, diced tomatoes, garlic, bay leaf, thyme, and stock to slow cooker.
Turn crock pot to low and cook for 6-8 hours. Adding the beans in the last hour.
Combine the panko, butter, and parsley. Spoon cassoulet into oven safe serving dish. Top with panko mixture.
Place under the broiler until bread crumbs are golden brown and crispy. Remove and serve.
- 1 one pound venison loin
- ½ cup light bodied red wine
- ½ cup dried cherries
- ¼ cup granulated sugar
- ¼ cup beef stock
- 2 teaspoons cornstarch
- 2 teaspoons water
- salt & pepper
Preheat grill to medium high, 350 degrees F.
Season venison with salt and pepper. Place loin on the grill over direct heat. After two minutes turn a quarter turn.
Grill for another 2 minutes then flip. Grill for another two minutes. Quarter turn. Grill two minutes and remove. Let rest for 3 minutes.
For the Sauce:
Combine red wine, cherries, sugar, and beef stock into a saucepan. Bring to a boil.
Turn down to a simmer slow boil and simmer/reduce for 5 minutes.
While reducing combine the cornstarch and water to resemble the consistency of heavy cream. Whisk the cornstarch slurry into the wine mixture. Continue to whisk bringing the sauce back to a boil. Consistency should resemble sauce like consistency. If not add more slurry.
Note: Sauce may be made up to one day ahead. If making ahead just simple warm while the loin is grilling.
Slice venison on a bias and serve with the sauce.