LEG OF VENISON, BAKED APPLES, RED CHARD, CRANBERRY SAUCE RECIPE - (4/5)

Leg Of Venison, Baked Apples, Red Chard, Cranberry Sauce Recipe - (4/5) image

Provided by á-170456

Number Of Ingredients 33

Ingredients

VENISON:
2 teaspoons black peppercorns
2 teaspoons juniper berries
2 teaspoons fennel seeds
2 teaspoons dried or fresh thyme leaves
1/2 cup olive oil
3 pounds boneless venison leg roast trimmed and tied (or turkey breast)
CRANBERRY SAUCE:
1 cinnamon stick snapped in half
4 teaspoons fennel seeds
4 teaspoons whole cloves
4 teaspoons black peppercorns
4 teaspoons juniper berries
6 cups fresh cranberries - (abt 12 oz)
1 1/2 cups red wine (such as pinot noir)
1 cup balsamic vinegar
2/3 cup sugar
2/3 cup undiluted orange juice concentrate
CIDER-BAKED APPLES:
4 cups apple cider
1/2 cup apple cider vinegar
6 star anise pods (optional)
2 cinnamon sticks
4 whole cloves
1/2 teaspoon ground allspice
1/4 cup unsalted butter
4 Braeburn, Jonathan, Gala, or Red Delicious apples cored, and halved lengthwise
CHARD:
2 tablespoons unsalted butter
2 bunches firm red or white chard stemmed
1/4 cup apple cider (or cider residue from baked apples)
1 teaspoon salt
1 teaspoon freshly-ground black pepper

Steps:

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.