CIDER BRAISED VENISON ROAST WITH SEASONAL APPLESAUCE AND BALSAMIC BRUSSELS SPROUTS

CIDER BRAISED VENISON ROAST WITH SEASONAL APPLESAUCE AND BALSAMIC BRUSSELS SPROUTS image

Yield 8 Servings

Number Of Ingredients 28

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Ingredients

Applesauce
2 Tbsp Butter - unsalted
3 cups Granny Smith Apples - pealed, cored and diced
3 cups Braeburn Apples - pealed, cored and diced
2 cups Honeycrisp Apples - pealed, cored and diced
1/4 cup clover honey
2 cups water
2 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp clover
1/4 tsp all spice
2 cups water
Venison
2 - 3 lbs Venison Roast (either shoulder or rump, boneless)
1 qt Apple Cider
Cheese cloth and butcher string or Herb infusing ball
2 sprigs fresh Thyme
3 whole cloves
2 sprigs of Fresh Parsley
1 Fresh Bay Leaf, break in half
Brussels Sprouts
1 Tbsp Olive Oil (Extra Virgin Preferred)
1 Tbsp unsalted or clarified butter
1 garlic leaf, peeled and fine diced
1 shallot halved and sliced
1 lbs Fresh Brussels sprouts halved
1/4 cup balsamic vinegar
2 Tbsp brown sugar

Steps:

Applesauce: Melt butter in a slow-cooker on low, while pealing, coring and dicing the apples. Make sure the butter is evenly distributed across the bottom of the slow cooker, then add apples, 2 cups of water and honey on low for 30 minutes; stir occasionally. Next add the cinnamon, nutmeg, clover, and all spice, and 2 more cups of water, set slow cooker to high for 4 hours. If you do not have a slow-cooker, preparation can be done in the same order using a 10 qt stockpot on the stovetop. When cooking on the stovetop simmer on low following the same time instructions above, no need to cover, and stir more frequently than when using the slow-cooker. Venison: Clean any excess fat from roast. Warm Apple Cider in either an 8 qt stockpot or a standard crock-pot, on mid-high heat for the stockpot on the stove top, or high heat in the crock-pot until just before the Cider boils. Just before the Cider boils turn either stock pot or crock pot down to lowest cooking temperature and add the roast and assemble the Thyme, Parsley, Cloves, and Bay leaf in the cheese cloth or herb ball. Add the herb mix, and cover the pot. Simmer on low for 1.5 hours for a 2 lbs roast and 2 hours for a 3 lbs roast, occasionally basting the meat with the liquid using a ladle or other long handled spoon. Remove from liquid and rest for at least 10 minutes. The meat when removed and rested should be close to medium, slightly medium rare. Brussels Sprouts: Heat Olive oil and butter in a large sauté pan on stove top on medium heat. Add Garlic and Shallot, and sauté for 1 minute, or until soft. Add Brussels sprouts and sauté, occasionally turning until all vegetables start to brown lightly, approximately 10 minutes. Reduce heat to mid-low and added Balsamic, stir lightly to deglaze pan. Stir in brown sugar and reduce until a glaze forms (the liquid will coat the back of the spoon), approximately 15 minutes.