Leg Of Venison, Baked Apples, Red Chard, Cranberry Sauce

Recipe Ingredients

		Venison
2 teaspoons	10ml	Black peppercorns
2 teaspoons	10ml	Juniper berries
2 teaspoons	10ml	Fennel seeds
2 teaspoons	10ml	Dried or fresh thyme leaves
1/2 cup	118ml	Olive oil
3 lbs	1362g / 48oz	Boneless venison leg roast - trimmed and tied
		= (or turkey breast)
		Cranberry Sauce
1		Cinnamon stick - snapped in half
4 teaspoons	20ml	Fennel seeds
4 teaspoons	20ml	Whole cloves
4 teaspoons	20ml	Black peppercorns
4 teaspoons	20ml	Juniper berries
6 cups	558g / 19oz	Fresh cranberries - (abt 12 oz)
1 1/2 cups	355ml	Red wine
		= (such as pinot noir)
1 cup	237ml	Balsamic vinegar
2/3 cup	131g / 4.6oz	Sugar
2/3 cup	157ml	Undiluted orange juice concentrate
		Cider Baked Apples
4 cups	948ml	Apple cider
1/2 cup	118ml	Apple cider vinegar
6		Star anise pods - (optional)
2		Cinnamon sticks
4		Whole cloves
1/2 teaspoon	2.5ml	Ground allspice
1/4 cup	49g / 1.7oz	Unsalted butter
4		Braeburn, Jonathan, Gala, or
		Red Delicious apples - cored, and
		Halved lengthwise
		Chard
2 tablespoons	30ml	Unsalted butter
2		Firm red or white chard - stemmed
1/4 cup	59ml	Apple cider
		= (or cider residue from baked apples)
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Freshly-ground black pepper

Recipe Instructions

To prepare Venison: In a spice grinder or food processor, grind the peppercorns, juniper berries, fennel seeds, and thyme together. Mix with 4 tablespoons of the olive oil and rub on 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 Cranberry Sauce: In a food processor or spice grinder, coarsely grind the cinnamon, fennel seeds, cloves, peppercorns, and juniper berries together. Place in a cheesecloth square and tie closed with a string.

In a heavy medium saucepan, combine the cranberries, wine, vinegar, sugar, and orange juice concentrate. Add the spice bundle and bring the liquid to a boil. Reduce the heat to a simmer and cook for 25 to 30 minutes, or until the cranberries are very soft. Remove the spice bundle, pour the sauce into a bowl, and let cool. Use now, or cover and refrigerate for up to 3 days. Bring to room temperature before serving.

While the cranberry sauce cools, make the Baked Apples: Preheat the oven to 325 degrees. In a medium saucepan, cook the cider, vinegar, star anise, cinnamon, cloves, allspice, and butter for 5 minutes. Place the apples, cut-side down, in a baking pan. Pour the cider mixture over the apples. Bake for 15 to 20 minutes, or until semisoft; set aside and keep warm, or reheat just before serving.

To make the Venison: Preheat the oven to 350 degrees. In a large skillet, heat the remaining 4 tablespoons oil and brown the venison on all sides. Place on a rack in a roasting pan and roast in the oven for about 50 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.

To make the Chard: In a large skillet, melt the butter over medium heat. Add the chard and apple cider and saute for 5 minutes, stirring occasionally. Season with salt and pepper.

To serve, transfer the venison to a platter and arrange the apples beside it. Divide the chard and cranberry sauce between bowls. Serve.

This recipe yields 4 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1C28) - from the TV FOOD NETWORK

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