Venison With Apple And Daylily Jelly Recipes

Steps:

• To make the sauce: In a large saucepan, use a small amount of oil to saute the bones that were removed from the fallow. When they have a rich dark color, add tomato paste, mirepoix, bouquet garni and 2 1/3 quarts water, and cook for 1 hour.
• In another pan, saute the shallot in a little more olive oil until translucent. Remove from the heat and add the wine and port. Return to the heat and let the liquid reduce until it is almost evaporated. Be careful as the liquid may ignite. Then add the stock from the other saute pan to the wine reduction. Cook for another 40 minutes. Pass through the chinois. Add salt and pepper, to taste. This amount of sauce will serve 8 to 10 people.
• To prepare and present the fallow deer, salt and pepper the medallions. Saute in a little olive oil and cook over a medium high heat until rare to medium rare. Let rest. In another saute pan, put clarified butter and saute the apples with powdered sugar for 25 seconds until they are a golden color. Check the tenderness with a pairing knife. Place the medallions like 3 petals pointing out from the center of the plate. On top of each medallion, place a dollop of bone marrow. Between the outer tips of the medallions, place 2 pieces of apple curving outward like wings. Between the arch of the apples, place 1 baby carrot inside of 2 asparagus tips. In the center of the plate put just 1 tablespoon of sauce.

Steps:

• Mix the marinade ingredients together and marinate the venison for a couple of hours in the fridge. Heat oven to 200C/180C fan/gas 6.
• For the slaw, put the sprouts in a bowl and pour over the orange juice. Season with salt and drizzle over some rapeseed oil. Using your hands, scrunch the sprouts in the dressing for a few minutes to tenderise them. Grate in the apple, allowing the juice to also dress the sprouts, then toss with the remaining ingredients. Check for seasoning and add more rapeseed oil if you think it needs it. It wants to be perfectly dressed, rather than greasy.
• Heat a little rapeseed oil in a heavy-bottomed skillet or frying pan until smoking hot, then add the venison and cook for 2-3 mins until a caramelised crust has formed on the underside. Flip it over and cook for another couple of mins, making sure it's sealed all over. Place on a baking sheet and put in the oven for 5-6 mins, depending on how rare you like it. Remove from the oven and allow to rest for at least 5 mins, then slice. Spread some crème fraîche and horseradish over each plate and top with then venison. Serve the slaw on the side and scatter over the seeds, if you like.